I stole this recipe for Italian Chicken Skewers from aheadofthyme.com. This recipe is perfect for the summer, the skewers can be grilled outside or baked in the oven if the weather is bad. Chicken is cut into cubes and seasoned with salt and pepper. Then onion, garlic, parsley, tomato paste, balsamic vinegar and oil are blended together in a blender or food processor. Next the mixture is poured over the chicken and marinated in the refrigerator. Once marinated the chicken is placed on skewers and then baked or grilled. These chicken skewers smell so good even someone who isn’t hungry will want to try them.

The ingredients for this recipe are: 2 lbs boneless, skinless chicken breasts, 1 tsp salt, ½ tsp ground black pepper, 1 onion, 2 cloves of garlic, ¼ cup fresh parsley, ¼ cup tomato paste, 1 tbsp balsamic vinegar and 2 tbsp vegetable oil

In a food processor or blender, add onion, garlic, parsley, tomato paste, balsamic vinegar and oil.

Puree for 1 minute until smooth.

Cut the chicken into 1 inch pieces and season with salt and pepper. Pour the tomato mixture over the chicken. Toss well until evenly coated. Refrigerate for 1 hour or overnight.

Thread 6 to 8 cubed chicken pieces onto each skewer. (If using wooden skewers, soak in water for at least 1 hour prior.)

Preheat oven to 425 F. Place the threaded chicken skewers evenly spaced apart on a parchment lined baking pan. Bake for 15 minutes until golden brown.

Transfer the chicken to a foil lined baking sheet. Then turn on the broil function on the oven and HIGH and broil for 2 to 3 minutes until nicely charred on the edges.

Let rest at room temperature for 5 minutes then serve.

If you liked this recipe for Italian Chicken Skewers then you can also try Italian BBQ Ranch Grilled Chicken, Linda’s Best Marinated Chicken, Pollo Diavolo (Deviled Chicken) or Ranch Chicken Strips.

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Italian Chicken Skewers

This recipe is perfect for the summer, the skewers can be grilled outside or baked in the oven if the weather is bad. Chicken is cut into cubes and seasoned with salt and pepper. Then onion, garlic, parsley, tomato paste, balsamic vinegar and oil are blended together in a blender or food processor. Next the mixture is poured over the chicken and marinated in the refrigerator. Once marinated the chicken is placed on skewers and then baked or grilled.

Course Entree

Prep Time 15 minutes

Cook Time 15 minutes

Marinating Time 1 hour

Servings 6 people

Ingredients

• 2 lbs boneless, skinless chicken breasts cut into 1 inch cubes
• 1 tsp salt
• ½ tsp ground black pepper
• 1 onion roughly chopped
• 2 cloves garlic
• ¼ cup fresh parsley roughly chopped
• ¼ cup tomato paste
• 1 tbsp balsamic vinegar
• 2 tbsp vegetable oil

Instructions

Marinate the chicken

1. Cut the chicken into 1 inch pieces and season with salt and pepper. Set aside in a large bowl or Ziploc bag.
2. In a food processor or blender, add onion, garlic, parsley, tomato paste, balsamic vinegar and oil. Puree for 1 minute until smooth. Pour the mixture over the chicken. Toss well until evenly coated. Cover the bowl with plastic wrap or seal the bag. Refrigerate for 1 hour or overnight.
3. Thread 6 to 8 cubed chicken pieces onto each skewer. (If using wooden skewers, soak in water for at least 1 hour.)

Grilling

1. Preheat grill over medium high heat until hot, about 2 to 3 minutes.
2. Place the skewers evenly apart on the grill and grill for 5 to 7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken to reach 165 F. If cooking on a preheated grill pan, then cook for 8 to 10 minutes per side.

Baking

1. Preheat oven to 425 F.
2. Place the threaded chicken skewers evenly spaced apart on a parchment lined baking pan.
3. Bake for 15 minutes until golden brown and the internal temperature for the chicken to reach 165 F.
4. Turn on the broil function on the oven and HIGH and broil for 2 to 3 minutes until nicely charred on the edges. Let rest at room temperature for 5 minutes then serve.

Reheating

1. Wrap the cold skewers loosely in foil with a splash of water and bake for 10 to 20 minutes in a 350 F.