Marinated Chicken Kabobs

Fire up the grill for marinated chicken kabobs! We modified a spruce recipe for an easy, flavorful main dish. Using fresh, seasonal orange & yellow bell peppers with red onion, you can also use fresh mushrooms, zucchini or squash. Serves 2 to 4.  

  Easy Ingredients:

  • 1 pound fresh, boneless skinless chicken breast cut into 1-1/2" chunks
  • 1/4 cup Villa Graziella Organic extra virgin olive oil
  • 4 tablespoons Villa Graziella Organic 8 year aged balsamic vinegar di Modena
  • 2 large bell peppers-1 each green, red, orange or yellow 
  • 1 large red onion
  • 1 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • 1 clove fresh garlic, crushed & chopped
  • 1 small shallot clove sliced thin
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • Fresh herbs-your choice of basil, marjoram, sage, rosemary, oregano or thyme  

Simple Directions:

  1. In a large bowl, combine olive oil, balsamic vinegar, honey, lemon juice, garlic, shallot, sea salt & pepper-mix well 
  2. Add chicken chunks to bowl, turn to coat, cover & refrigerate for 3 hours
  3. Cut peppers into 1-1/2" chunks, cut onions into 2" chunks set aside
  4. Soak bamboo skewers in cold water
  5. Preheat grill to 160°F
  6. Drain the chicken, reserving marinade 
  7. Thread chicken & vegetable chunks onto skewers, do not over load skewers, leave 2 inches bare on end to turn skewers
  8. Lightly brush marinade on skewers, discard remaining marinade
  9. Place skewers on hot grill, cook 10-12 minutes, turn occasionally until vegetables are tender, & chicken is thoroughly cooked-test the temperature with a food thermometer
  10. Remove from grill, let rest for 5 minutes. Serve & enjoy with Villa Graziella Artisan Crafted IGT Rosato Toscano wine made with organic grapes 
  11. Kitchen tip: We marinated the chicken for 3 hours, long enough to absorb flavors without becoming too soft. Lemon & vinegar acids break down meat causing it to become mushy if marinated too long.    

Click here for the inspiration recipe!

RecipesAmy WrightComment