Skewered Chicken Balsamico

Serve with a tossed green salad or juicy thick slices of ripe tomato drizzled with Holland House Balsamic Vinegar and olive oil. Recipe can be doubled.


1-1/2 lbs. chicken tenders
1/3 cup HOLLAND HOUSE Balsamic Vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1 Tbsp. minced fresh rosemary or 1 tsp. dried
3 large cloves garlic, minced 
1/2 tsp. salt
1/4 tsp. coarse-ground black pepper
6 (8-inch) skewers


Place chicken in sealable gallon plastic bag. Combine remaining ingredients, except skewers; stir to dissolve salt. Pour over chicken and shake bag gently to coat. Seal bag and refrigerate 8 to 10 hours, turning bag over once.

If using wood skewers, soak skewers in water 30 minutes. Preheat broiler, or preheat grill to medium-high heat. Drain chicken well. Thread chicken onto skewers. Broil or grill 5 minutes; turn over and cook 4-6 minutes more. 

Makes 4 to 6 servings.


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Skewered Chicken Balsamico
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