6/15/2009

Marinated Chicken with Honey and Balsamic

Ingredients

For the marination:
  • 700 g skinned chicken breast fillet, cut into medium size cubes
  • 1 tablespoon olive oil
  • 1 teaspoon caraway seeds
  • 2 cloves garlic, crushed
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons white vinegar
  • 2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 60ml hot water
  • 1 tablespoon honey
  • 1 celery, small stick, cut into slices
  • 1 small onion, cut into slices
  • Pinch of white ground pepper
For the grilled vegetables:
  • 2 medium baby zucchini or 200 g, cut into thick slices lengthwise
  • 1 medium onion or 125 g, cut into wedges
  • 1 medium red bell pepper or 150 g, seeded and cut into big slices
  • 1 medium green bell pepper or 150 g, seeded and cut into big slices
  • 1 medium yellow bell pepper or 150 g, seeded and cut into big slices
  • 1 cup cherry tomatoes or 200 g
Preparation
  • In a bowl, combine and mix all chicken marination ingredients. Cover and marinade in fridge for at least 12 hours.
  • In a wooden skewer, arrange chicken.
  • Grill the chicken skewers on medium heat for 5-7 minutes from all sides or until it’s cooked.
  • Grill vegetables on a large non-stick pan-fry greased with a little of olive oil until they are cooked.
  • Arrange the skewers and vegetables in serving plate and serve.
Cooking tips : Season vegetables with some dried oregano and black pepper before grilling.

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