I’ve always loved the simple yet elegant flavours of Italy. One of my favourite recipes to make on my Bull Grill is inspired by those flavours by combining Balsamic vinegar, olive oil, citrus, and Italian herbs with chicken. The aroma reminds me of the hills of Tuscany and it’s easy to make and quick to cook.
Using skewers makes for fun presentation but it also means cook time is quicker since you are cooking smaller pieces all at the same time. Wooden skewers can be used but they splinter and you must let them soak for at least 30 minutes before grilling to keep them from burning.
Blood oranges add an amazing flavour to this dish but if they aren’t in season regular oranges will do.
Balsamic Herb Chicken Skewers
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Ingredients:
- 1 tbsp garlic salt
- 1 tsp onion powder
- 1/4 cup Italian seasoning
- 1/3 cup balsamic vinegar
- 2Â blood oranges (juiced)Â regular oranges can be substituted
- 1/3 cup olive oil
- 1kg chicken thigh cut into 50mm cubes
Instructions:
- Combine dry ingredients in a bowl and mix. Add balsamic vinegar, orange juice, and mix thoroughly. Slowly drizzle olive oil into the liquid mixture while whisking.
- Place chicken in a bowl and pour marinade over chicken. Cover with plastic wrap and place in the fridge for 2 hours.
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Use Bull BBQ Mini Signature Stainless Steel Skewers to skewer chicken
- Grill over medium-high heat until grill marks appear on chicken. Turn chicken over using Bull BBQ Grilling Mitts and grill the other side. Grill until the chicken has reached 165 degrees internal temperature.
- Remove from heat, rest and enjoy!
