Balsamic Chicken Skewers
Cooking time: 25mins
Preparation time: 15 mins plus 2hrs marinade
Serves: 4
Vegetarian: No
Ingredients:
- 6 tbsp Balsamic Syrup
- 4 skinless, boneless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 large red, yellow and green pepper, deseeded and cut into chunks
- 2 large handfuls of rocket leaves
How to cook it:
- Place the Balsamic Syrup into a large non metallic dish. Season with freshly ground black pepper
- Place the chicken breasts between 2 sheets of lightly oiled cling film and bash with a rolling pin until flattened and almost twice their original size
- Cut into thick 3cm strips and place into the marinade and toss well to coat. Cover and allow to marinade for 2 hours, stirring occasionally
- Load onto 8 soaked bamboo skewers, weaving the chicken until each skewer is full
- Cook over the hot coals of the barbeque for approx 10 minutes, turning once until the skewers are cooked through
- Meanwhile place the peppers into a roasting tin with the olive oil and toss to coat. Roast in a preheated oven or cook in an open holed barbeque frying pan for 20-25 minutes until lightly charred and softened. Toss with rocket leaves and serve with the balsamic chicken skewers
Top Tip!
Use our SunBlush® Peppers instead of roasting your own - they're ideal for summer salads!