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!
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!
Notes
*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.