Kabobs pair nicely with rice, noodles and new potatoes. To vary the flavours, you can replace the green pepper with 12 small cremini or white mushrooms or 1 zucchini, cut into 12 pieces.
Ingredients
- 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tbsp (25 mL) balsamic vinegar
- 2 tbsp (25 mL) maple syrup
- 1 tbsp (15 mL) lemon juice
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 sweet green pepper, cut into 1-inch (2.5 cm) pieces
Steps
- Cut each chicken thigh in half (or each breast into quarters).
- In large bowl, whisk together oil, vinegar, maple syrup, lemon juice, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.
- Onto skewers, alternately thread chicken and green pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear for thighs, about 12 minutes, or until no longer pink inside for breasts, about 18 minutes. (Or broil kabobs, 6 inches/15 cm from heat, turning once, until golden brown and juices run clear for thighs, about 8 minutes, or until no longer pink inside for breasts, about 12 minutes.)
- Freeze-ahead: Divide chicken between 2 large resealable plastic freezer bags; pour marinade over chicken. Press out air and seal bags. Freeze for up to 1 month. Thaw in refrigerator. Skewer with peppers and grill or broil as directed.
- Tip: We don't suggest freezing the skewered chicken and peppers in plastic freezer bags because the sharp skewers can poke holes in the bags, creating leaks and a messy freezer cleanup.
