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Peach & Balsamic Chicken Kabobs
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Ingredients:
1 lb Boneless Skinless Chicken Breasts
3-4 Peaches
1/4 Cup Balsamic Vinegar
2 Tbsp Olive Oil
Pinch of Salt
1/2 Tsp Ground Ginger
1 Tbsp Basil, finely chopped, plus more for garnish
Balsamic Glaze, for drizzling
Directions:
Prepare the chicken. Cut into large chunks. Add to a Ziploc bag with the balsamic vinegar, olive oil, salt, ground ginger, and basil. Seal the bag, toss to coat, and massage the chicken. Let sit for about 30 minutes.
Slice the peaches into large chunks, 8 pieces per peach.
Slice the chicken and peaches onto skewers, alternating pieces. You should have enough for about 6 skewers.
Preheat the grill to medium-low heat. Add the kabobs and grill for 5-6 minutes then flip and grill on the other side for 5-6 minutes or until the chicken is cooked through and an internal temperature of 165 degrees F is reached.
Remove the kabobs to a serving platter. Drizzle balsamic glaze over the top and garnish with fresh chopped basil. Serve and enjoy!
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1 Tbsp Basil, finely chopped, plus more for garnish
Balsamic Glaze, for drizzling
Directions:
Prepare the chicken. Cut into large chunks. Add to a Ziploc bag with the balsamic vinegar, olive oil, salt, ground ginger, and basil. Seal the bag, toss to coat, and massage the chicken. Let sit for about 30 minutes.
Slice the peaches into large chunks, 8 pieces per peach.
Slice the chicken and peaches onto skewers, alternating pieces. You should have enough for about 6 skewers.
Preheat the grill to medium-low heat. Add the kabobs and grill for 5-6 minutes then flip and grill on the other side for 5-6 minutes or until the chicken is cooked through and an internal temperature of 165 degrees F is reached.
Remove the kabobs to a serving platter. Drizzle balsamic glaze over the top and garnish with fresh chopped basil. Serve and enjoy!
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