Monday, April 4, 2011

Grilled Balsamic Chicken & Figs

Serve this with French Potato Salad.

2 boneless, skinless chicken breasts
2 cloves garlic, chopped
1/2 cup balsamic vinegar
1/2 cup olive oil
salt and freshly ground black pepper
4 fresh figs, halved

Preparing the chicken and fig brochettes:
Cut the chicken into 1-inch cubes and put them in a bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again.

Soak wooden skewers in water for at least one hour.

Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 10 minutes.

Makes 8 skewers


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