Ingredients
Equipment
Method
- Gather 3 to 5 wooden skewers and place them in a shallow plate with water for thirty minutes. This prevents them from burning on the grill.
- Trim the chicken breasts of any extra fat. Cut them into 1-inch chunks and set aside. Make sure the pieces are even for consistent cooking.
- In a medium-sized mixing bowl, whisk together the balsamic vinegar, extra virgin olive oil, garlic, 1 tablespoon of honey, and 1 teaspoon of rosemary. Add a generous pinch of kosher salt and freshly ground black pepper to taste. This mixture will be the marinade that brings everything to life.
- Add the chunks of chicken breast to the marinade and mix until they are well coated. Cover the bowl with plastic wrap and refrigerate for one to two hours. Allowing the chicken to soak in the flavors is essential for a delicious outcome.
- Preheat your grill to high heat. Thread the marinated chicken chunks onto the soaked wooden skewers, making sure to leave a little space between each piece for even cooking.
- Spray the grill with non-stick cooking spray or brush it with olive oil. Once it’s hot, reduce the heat to medium-high.
- Place the skewers on the grill. Cook the chicken for three to five minutes on each side while basting with the remaining 2 tablespoons of honey. This will create a beautiful glaze on the chicken.
- Continue turning the skewers until the chicken is cooked through, about ten minutes total. The chicken should be opaque and have nice grill marks.
- Once done, let the skewers sit for two to three minutes off the grill. This helps retain the juices.
- Serve the skewers warm, drizzled with more honey if desired, and garnished with additional rosemary. Enjoy your delicious creation!
Notes
Leftover skewers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the grill.