Sweet and Smoky Chicken Skewers
Sweet and Smoky Chicken Skewers
Brie Thompson
6
20 minutes
16 minutes
These chicken skewers are my go to for any cookout. Mojito White Barrel Aged Balsamic makes a bright, tangy marinade, and you get to pick your heat: Vera Cruz Chili Infused Olive Oil for a little kick or Key Lime Infused Olive Oil for something milder. Sweet Smoked Chili Rub brings the smoky finish, so these Sweet and Smoky Chicken Skewers are as good on a weeknight as they are on a platter at a party.
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Ingredients
- 3 to 4 Chicken Breasts, cut into 1 inch pieces
- 4 Tbsp Mojito White Barrel Aged Balsamic
- 2 Tbsp Vera Cruz Chili Infused Olive Oil, or
- 2 Tbsp Key Lime Infused Olive Oil
- 1 Tbsp Lime Juice
- 2 Cloves Garlic, minced
- 2 tsp Sweet Smoked Chili Rub
- 1 tsp Lime Fresco Infused Sea Salt
- 2 Tbsp Cilantro, chopped
- Cilantro, chopped, to garnish
Directions
Place the chicken pieces in a large bowl or resealable bag.
In a small bowl, mix the Mojito White Barrel Aged Balsamic, Vera Cruz Chili Infused Olive Oil or Key Lime Infused Olive Oil, lime juice, garlic, Sweet Smoked Chili Rub, Lime Fresco Infused Sea Salt, and 2 Tbsp cilantro.
Pour the marinade over the chicken pieces and mix to coat. Cover and refrigerate for at least 1 hour and up to 6 hours.
Thread the chicken onto skewers. Grill over medium high heat until no longer pink and the internal temperature reaches 165°F, 6 to 8 minutes per side.
Garnish with cilantro. Serve immediately.