This is the perfect handheld BBQ recipe for a warm summer evening dinner on the patio. Served here with a fresh salad and Basmati rice.
|2||Maple Leaf Prime® Naturally skinless boneless medium chicken breasts - chopped into 3/4 inch cubes|
|.5||red pepper -chopped into 1 inch pieces|
|1||small yellow onion-chopped into 1 inch pieces|
|1 tbsp||vegetable oil- for grill|
|1 cup||Balsamic Vineger-for basting sauce|
|3||cloves garlic-finely minced-for basting sauce|
|1 tbsp||vegetable oil-for basting sauce|
|1 tbsp||orange juice-for basting sauce|
|1 tsp||grated orange zest- for basting sauce|
|.25 cup||pure Maple Syrup- for basting sauce|
|1 tbsp||golden sugar-for basting sauce|
|1||generous pinch of salt-for basting sauce|
Soak 8 bamboo skewers in water for at least 20 minutes.
In a small pan add all of your ingredients to make the orange Balsamic basting sauce. Turn heat on to medium and bring to a simmer. Stirring frequently cook until reduced. It should still be runny and be able to coat the back of a spoon.
Heat the BBQ on to med-high. Wipe the grills with vegetable oil, so that the chicken doesn't stick.
Season the chicken breast cubes with salt, and thread onto skewers, alternating with the red pepper pieces and onion pieces.
Place the skewers on the BBQ, grill for 3 minutes, turn kabobs and grill for another 3 minutes. Grill marks should appear. Brush kabobs all over with the orange Balsamic basting sauce. Cook until done or internal temperature is 165 Fahrenheit or (74 Celsius)
Enjoy your meal!
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