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Truth be told I ended up making this recipe twice. The first time I used my indoor grill pan to cook the chicken for my mother in law and II , then after raving to my husband how good it was I made it again and used an outdoor grill. Either way I have to say is super delish!! I could eat this 100 different ways and not get tired of the flavor on the chicken.

Balsamic and Honey Chicken Skewers

(Adapted from Foodie Crush)


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1 pound boneless, skinless chicken breasts, about 2 breasts

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1 clove garlic, minced

3 tablespoons honey, divided

1 teaspoon fresh rosemary, minced, plus more for garnish

kosher salt and freshly ground black pepper


Gather 3-5 wooden skewers and place in a shallow plate with water for 30 minutes.


Trim the chicken breasts of any extra fat. Cut into 1 inch chunks and set aside.


In a medium size mixing bowl, whisk the balsamic vinegar, extra virgin olive oil, garlic, 1 tablespoon honey and 1 teaspoon rosemary plus a generous pinch of kosher salt and freshly ground black pepper.


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Add the chunks of chicken breast and refrigerate for 1-2 hours.


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Preheat the grill to high. Thread the chunks of chicken onto the wooden skewers.


Spray the grill with non-stick cooking spray or olive oil. Reduce the heat to medium-high. Cook the chicken for 3-5 minutes on each side, basting the chicken with the remaining honey. Continue turning until chicken is cooked through, about 10 minutes or until chicken is opaque.


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Let sit for 2-3 minutes and serve. Drizzle with more honey and fresh rosemary if you’d like.

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