Ingredients
- 4 boneless skinless chicken breasts, cut into 1.5 inch chunks
- 1 medium zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons oil
- salt and pepper to taste
- 1/3 cup balsamic reduction / balsamic glaze optional, store bought or homemade
- freshly chopped parsley, thyme, or basil for garnish optional
Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup oil
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 3 teaspoons minced garlic
- 1 teaspoon dried Italian herb blend or Herbs de Provence
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper or pinch of ground black pepper
Instructions
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In a medium bowl whisk together all marinade ingredients. Add chicken, toss to combine, cover and chill for 30 minutes.
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Skewer the chicken and veggies. Brush the veggies with oil and salt and pepper them to taste. Discard marinade.
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Transfer skewers to a preheated and oiled grill. Rotate often and cook for 8-10 minutes until chicken is cooked through and veggies are tender.
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Garnish with balsamic glaze and chopped herbs if desired. Serve immediately.