1poundbonelessskinless chicken breasts, about 2 breasts
1tablespoonextra virgin olive oil
1teaspoonfresh rosemaryminced, plus more for garnish
kosher salt and freshly ground black pepper
Gather 3-5 wooden skewers and place in a shallow plate with water for 30 minutes.
Trim the chicken breasts of any extra fat. Cut into 1 inch chunks and set aside.
In a medium size mixing bowl, whisk the balsamic vinegar, extra virgin olive oil, garlic, 1 tablespoon honey and 1 teaspoon rosemary plus a generous pinch of kosher salt and freshly ground black pepper. Add the chunks of chicken breast and refrigerate for 1-2 hours.
Preheat the grill to high. Thread the chunks of chicken onto the wooden skewers.
Spray the grill with non-stick cooking spray or olive oil. Reduce the heat to medium-high. Cook the chicken for 3-5 minutes on each side, basting the chicken with the remaining honey. Continue turning until chicken is cooked though, about 10 minutes or until chicken is opaque.
Let sit for 2-3 minutes and serve. Drizzle with more honey and fresh rosemary if you'd like.
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