Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch
- 1/4 cup water
- 8-10 skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, thyme, salt, and black pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours.
2. In a small saucepan, whisk together balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until thickened.
3. In a small bowl, whisk together cornstarch and water. Add to the balsamic glaze and whisk until smooth. Cook for an additional 1-2 minutes, until the glaze is thick and glossy. Remove from heat and set aside.
4. Preheat grill or grill pan to medium-high heat.
5. Thread marinated chicken cubes onto skewers, leaving a little space between each piece.
6. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred on the outside.
7. Brush skewers with balsamic glaze during the last 2-3 minutes of cooking.
8. Serve hot with remaining balsamic glaze on the side.
Time:
Preparation time: 15 minutes
Marinating time: 1-8 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 18g
Protein: 29g
Sodium: 360mg
Sugar: 15g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use different herbs and spices for the marinade, such as rosemary or paprika.
- Serve skewers over a bed of rice or quinoa.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers, leave a little space between each piece of chicken.
- Brush skewers with balsamic glaze during the last few minutes of cooking to prevent the glaze from burning.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange skewers on a platter and drizzle with remaining balsamic glaze. Garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or grilled vegetables.
- Pair with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Grilled vegetables such as zucchini, bell peppers, or eggplant.
- Side salad with mixed greens, tomatoes, and cucumbers.
Troubleshooting advice:
- If the balsamic glaze is too thick, add a little more water to thin it out.
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Spiedies are a popular dish in the Southern Tier region of New York State. The dish originated with Italian immigrants who settled in the area in the early 1900s. The name "spiedie" comes from the Italian word "spiedo," which means spit or skewer.
Flavor profiles:
The chicken is marinated in a mixture of olive oil, red wine vinegar, garlic, and herbs, giving it a tangy and herbaceous flavor. The balsamic glaze adds a sweet and tangy note to the dish.
Serving suggestions:
Serve hot with a side salad or grilled vegetables. Pair with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
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