Tender, sticky balsamic and honey coated chicken skewers with fruity, sweet strawberry, kiwi and jalapeno salsa. These sensational skewers are a perfect for Memorial Day weekend or any summer grill out!
1PoundBoneless Skinless Chicken Breasts– cut into 1’’ cubes
1TBSExtra Virgin Olive Oil
10largeStrawberries– hulled and small dice
2Kiwis– peeled and small dice
1Jalapeno Pepper– minced*
¼CupRed Onion– finely diced
2TBSFresh Mint Leaves- chopped
PinchSalt and Pepper
Marinate the Chicken: In a medium bowl whisk together the balsamic, 2 tablespoons of honey, garlic, basil and olive oil. Season with a pinch of salt and pepper. Transfer to a large Ziplock bag and add in the chicken. Seal and refrigerate for at least 1 hour, up to overnight, turning occasionally to make sure the chicken is evenly marinating.
Prepare the Salsa: In a small bowl, gently combine all ingredients together. Taste and adjust for seasoning. Set aside in the refrigerator until ready to use.
Preheat Grill to Medium-High: Thread the chicken onto skewers and set aside on a clean plate. Season with salt and pepper. Spray grates of grill with non-stick cooking spray. Cook the chicken, turning every 3-5 minutes, for a total of 8-10 minutes or until chicken is cooked through (to an internal temperature of 165 degrees F). Remove from grill and transfer to a clean work surface. Brush chicken with remaining 1 tablespoon of honey. Allow to rest for 2 minutes.
Serve chicken with salsa and enjoy!
*Serves: 2-4*For a milder salsa remove ribs and seeds from jalapeno before mincing. *Salsa is best on the day it is prepared. *If using wooden skewers, be sure to place them in a shallow pan and cover them with water for at least 30 minutes to prevent burning.