Ingredients
- 1/4 cup organic balsamic vinegar
- 2 tablespoons organic maple syrup
- 1/4 teaspoon Redmond Real Salt
- 1 pound boneless, skinless organic chicken tenders or breasts, cut into bite-size chunks
- 2 organic red and/or orange bell peppers, chopped into bite-size chunks
- 1 organic zucchini, chopped into bite-size chunks
- 1 organic summer squash, chopped into bite-size chunks
- 10 slices organic bacon
Instructions
- If you plan to grill with wooden skewers, soak them in warm water for at least 30 minutes before proceeding.
- Mix the balsamic vinegar, maple syrup, and Redmond Real Salt in a small saucepan over medium heat. Bring to a simmer and cook for five minutes, until slightly thickened. Toss the chicken pieces with the balsamic glaze. IF you have time, marinate the chicken in the refrigerator for up to 8 hours.
- Weave the bacon, chicken, and vegetables onto 12-inch skewers. You will likely need two pieces of bacon for each skewer. Start by piercing a piece of bacon near its end, and then add a piece of chicken. Weave the bacon around one side of the chicken and pierce the bacon with the skewer again. Next, repeat with a piece of zucchini or squash, then another piece of chicken, then a piece of pepper, and so on, adding a new piece of bacon whenever the old one runs out.
- Preheat your grill to medium-high, or preheat the broiler.
- Grill the skewers for about five minutes per side or broil for about 8 minutes per side, until the bacon and chicken are cooked through. Let the skewers rest for five minutes and serve hot, preferably accompanied by a cold glass of white wine.
Recent Comments