Warm weather and grilling go hand in hand. As soon as the snow melts, our grill comes out of the garage.
The temperature reached a high of 68 degrees today, which meant it was time to fire up the grill!
For my first grilling session of the year, I decided to make some chicken k-bobs. I used boneless, skinless chicken breast which are the healthiest cut of chicken. I know some people think the breast is dry and tough, but I have found the secret to a flavorful and tender piece of meat, no matter what type of meat it is, is the marinade.
Litehouse Balsamic Vinaigrette was my choice as a marinade for my recipe today. The Litehouse Balsamic Vinaigrette gave the chicken a little bit of a tang and just the right amount of spice!
Plan on using about 2 cups of marinade for every 4 breast halves. I marinate my chicken for at least 4 hours in a ziplock bag in the refrigerator. It is important to have a marinade that has an acidic ingredient like the balsamic vinegar to tenderize the meat.
Once the chicken has soaked up all the wonderful flavors in the dressing, I cut the breasts into cubes that are about 2 inches square. I then place my chicken cubes on skewers along with some green and red bell pepper and some onion. I just love the flavor of grilled vegetables. Don’t you?
While the chicken and vegetables are grilling, I brush more Litehouse dressing on them. I want the flavor to soak all the way through!
It takes about 10 – 12 minutes for the chicken to cook and get nice and brown. Check your meat with a thermometer and make sure it reaches a temperature of 165 degrees.
I plan on making a Chicken and Spinach salad for lunch tomorrow! If there is any chicken left that is!
Thanks for stopping by and I look forward to seeing you again!