Ingredients

2 lbs ROCKY® Free Range Boneless Skinless Chicken Breast Filets
26  6" bamboo skewers soaked in water for one hour
2 tbsp course ground Bourbon infused black pepper
1/4 cup olive oil
1 tbsp Kosher salt
1/2 cup Balsamic vinegar
cloves minced garlic
Glaze 
1/2 cup balsamic vinegar
1/2 cup strawberry preserves
2 tbsp soy sauce (optional)
Baskets Fresh strawberries (one for sauce one for garnish)
bunch bias cut green onions greens only (garnish)
 

Method

1 Place chicken onto soaked skewers leaving at least one inch for turning and holding In a small mixing bowl mix garlic, bourbon pepper, balsamic vinegar, olive oil, and salt. Pour over chicken skewers and let marinate for 30 min to an hour.
2 In a heavy sauce pan add vinegar and soy; bring to a boil over medium heat. Boil for about 5 minutes. Remove from heat and add preserves. Wash and remove stems from one basket of strawberries. Chop strawberries and add them to the mix. Allow to cool for 15 min
3 Pre-heat grill to medium high (for charcoal grill, bank coals on one side of the grill; for gas grill, leave one or two burners off) and oil grill grates. Once grill is hot place the chicken skewers down evenly over direct heat, turning every minute or so, until browned and slightly char in spots (about 4-5 minutes). Move to cooler side of grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze (about 5 minutes). Garnish with fresh sliced strawberries and green onions.

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