Skewered Honey-Balsamic Chicken
This is a great honey balsamic chicken recipe. You can make these as an appetizer or serve it as a main dish with some rice. I used small 5 inch or so bamboo skewers. Feel free to use soy sauce if you have it, instead of the Worcestershire...just decrease the salt amount. After the chicken was cooked through, I basted the chicken with extra honey to caramelize it even more. This is totally optional...you can skip this step if you like. I just like the extra sweetness.
"I cooked for the 1st time today, and I used this recipie!! I used soy sause since I'm not a fan of Worcester and just a tsp of salt since I didn't have kosher salt. It was real fun learning to cook with this recipie. Next time I'll let the chicken marinate longer and use just one clove of garlic bcuz I learned when cutting it that I do NOT like the taste/smell of garlic. I didn't do that great of a job cooking the chicken, so I got my mom to help me put it in the oven, adding a lot more honey on chicken skewers. My parents and fiancé said I did a good job on it. I took pictures. :)"- JenR
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Skewered Honey-Balsamic Chicken Preparation
Cut chicken thighs into 1/2 inch pieces.
In a separate bowl, mix the marinade and pour over the chicken. Add salt to taste. Mix completely so that all the chicken pieces are covered. Let marinade for 1-2 hours.
Drain and skewer a few chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat to med/low and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown. Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.
Baste with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve.You can keep them warm in a 200 deg oven.
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