Summertime makes you want to get outside. Grab your tennis racket, your baseball equipment, your basketball and head outdoors. There is something about being outside. You definitely need to get your grill out. There is something about grilling out that makes you forget you are cooking. This is one of my favorite meals. Make plenty. You will want to have leftovers.
2 pounds of boneless chicken breasts cut into approximately 1 inch cubes
1/4 cup of extra virgin olive oil
4 TBLS of Balsamic Apple Vinegar (other Balsamic vinegar will work as well)
3 cloves of fresh garlic (2 TBLS of granulated garlic can be substituted)
1 TBLS dried Oregano
1 teaspoon fresh ground pepper
1 TBLS ground sea salt
Add all ingredients into a bowl (except chicken) and mix well. Put the chicken chunks in a medium bowl. Pour the sauce over the chicken. Mix to coat the chicken very well. Refrigerate overnight.
50 minutes before grilling, light your charcoal grill. Let the charcoal get really hot about 35 minutes. In the meantime, put the chicken chunks on skewers. I use metal skewers so I don’t have to soak mine. If you are using bamboo skewers make sure you soak them so they don’t catch on fire.
Put the skewers on the grill. Cook approximately 20 minutes turning every 5 minutes. Make sure the chicken is thoroughly cooked.
Hope you enjoy this. I just may be grilling up some more this week-end. Until next time…From our Butcher Block to your Table.