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 Time15minutes
Cook Time15minutes
Marinating Time1hour
Servings6people
Ingredients
2lbsboneless, skinless chicken breasts cut into 1 inch cubes
1tspsalt
½tspground black pepper
1onionroughly chopped
2clovesgarlic
¼cupfresh parsleyroughly chopped
¼cuptomato paste
1tbspbalsamic vinegar
2tbspvegetable oil
Instructions
Marinate the chicken
Cut the chicken into 1 inch pieces and season with salt and pepper. Set aside in a large bowl or Ziploc bag.
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.
Thread 6 to 8 cubed chicken pieces onto each skewer. (If using wooden skewers, soak in water for at least 1 hour.)
Grilling
Preheat grill over medium high heat until hot, about 2 to 3 minutes.
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
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 and the internal temperature for the chicken to reach 165 F.
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
Wrap the cold skewers loosely in foil with a splash of water and bake for 10 to 20 minutes in a 350 F.