Name: Balsamic Marinated Chicken Kabobs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup Kurtz Balsamic Vinaigrette Dressing, divided; 1.50 lbs Chicken Breast, 1-inch cubes; 2 cups Assorted Vegetables, 1-inch cubes; 0.50 tsp Marcum Salt; 0.50 tsp Marcum Ground Black Pepper

CategoryDinnerDifficultyIntermediate

Prep Time: 20 minutes + 2 hours in marinade
Cook Time: 20 minutes
Total Time: 40 minutes + 2 hours in marinade
Yields: 4

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

1 cup Kurtz Balsamic Vinaigrette Dressing, divided

1.50 lbs Chicken Breast, 1-inch cubes

2 cups Assorted Vegetables, 1-inch cubes

0.50 tsp Marcum Salt

0.50 tsp Marcum Ground Black Pepper

Place cubed chicken in large zipper bag and pour over ½ cup balsamic dressing. Place diced vegetables in a separate bag and pour over remaining ½ cup of balsamic dressing. Marinate in refrigerator for 2 hours.

Preheat grill to medium-high heat. Grease grill grates with grill spray.

Remove chicken and vegetables from bags and discard balsamic dressing.

Thread chicken and vegetables, alternating each, onto skewers. Alternatively, skewer chicken and vegetables on separate skewers. Note: if using bamboo skewers, soak them in water for 10 minutes before assembling kabobs to prevent burning.

Season kabobs with salt and pepper.

Grill, turning every 4-5 minutes until chicken is fully cooked, about 15-20 minutes; or until internal temperature of chicken is 165 °F.

Ingredients