Balsamic Dijon Grilled Chicken Skewers
Juicy balsamic Dijon chicken skewers with a garlicky tangy marinade. Easy to prep, quick to grill.
Equipment
- 6 Skewers, , if wooden, soaked in water for about 30 minutes
Ingredients
- 1 ½ pounds chicken breasts , cubed
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Make marinade: In a large zip top bag, combine 1/4 cup olive oil, 1/4 cup balsamic vinegar, 2 teaspoons dijon mustard, 2 teaspoons garlic, 1 teaspoon salt and 1.2 teaspoon pepper. Close top and give it a little shake to mix.
- Marinate: Add 1 1/2 pounds cubed chicken and close top. Refrigerate for 1 hour.
- Skewer chicken: Put chicken on 6 skewers.
- Grill: Preheat grill to medium high heat and make sure your grill grates are oiled. Grill for about 15 minutes, turning every 5 minutes. Cooking time will vary based on the size of your chicken chunks, but the internal temperature of the chicken should read 165°F.
Notes
Steak: This recipe also works great for a steak marinade. I like to add in 1/4 cup low-sodium soy with it and marinate a few hours.
Meal prep: Freeze the uncooked, marinated chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before threading onto skewers and grilling.
Store: Store cooked chicken in an airtight container in the refrigerator up to 3 days.
Freeze: You can also freeze cooked chicken pieces, just remove them from the skewers first then store in a freeze safe bag. Thaw and enjoy.
Nutrition
Calories: 221kcal, Carbohydrates: 2g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 540mg, Potassium: 440mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 36IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
