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Grilled Chicken Skewers with Honey Balsamic Butter

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Grilled Chicken Skewers with Honey Balsamic Butter

Prep Time:
20 minutes, plus 4-8 hours to marinate
Cook Time:
20 Minutes
Total Time:
40 Minutes
Ingredients

For the chicken:

  • 2 pounds boneless skinless chicken thighs or breasts
  • 3 garlic cloves, roughly chopped
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon salt
  • freshly cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • Skewers (if using wooden skewers be sure to soak in warm water for 30 minutes prior to skew-ering)

For the Honey Balsamic Butter:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 4 tablespoons Finlandia butter
Instructions

Slice the chicken into thin strips, then add to a plastic zip-top bag along with the garlic, balsamic vinegar, honey, salt, pepper, and olive oil. Seal the bag, then use your hands to squish the chicken around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight.

Make the honey balsamic butter by combining balsamic vinegar, honey, and garlic in a medium saucepan over medium heat. Season with salt and pepper, then bring up to a rapid simmer. Al-low the liquid to reduce by a little less than half – it should become thick and syrupy. Turn off the heat then whisk in the butter until smooth. Set aside.

Preheat a grill to medium-high heat. Skewer the chicken pieces by weaving them over and un-der, like an accordion, making sure they are nice and compact. Grill until charred on one side, about 3-4 minutes. Flip, then brush the cooked side generously with honey balsamic butter.

Remove from the grill once charred on the other side and cooked through in the center. Brush with more honey balsamic butter to coat on all sides before serving.

Serves 4-6.


Notes

Grilled Chicken Skewers with Honey Balsamic Butter 20 minutes, plus 4-8 hours to marinate 20 Minutes 40 Minutes For the chicken:2 pounds boneless skinless chicken thighs or breasts3 garlic cloves, roughly chopped1/2 cup balsamic vinegar1/4 cup honey1 teaspoon saltfreshly cracked black pepper, to taste1 tablespoon extra virgin olive oilSkewers (if using wooden skewers be sure to soak in warm water for 30 minutes prior to skew-ering)For the Honey Balsamic Butter:1/2 cup balsamic vinegar2 tablespoons honey1 clove garlic, mincedsalt and pepper to taste4 tablespoons Finlandia butter Slice the chicken into thin strips, then add to a plastic zip-top bag along with the garlic, balsamic vinegar, honey, salt, pepper, and olive oil. Seal the bag, then use your hands to squish the chicken around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the honey balsamic butter by combining balsamic vinegar, honey, and garlic in a medium saucepan over medium heat. Season with salt and pepper, then bring up to a rapid simmer. Al-low the liquid to reduce by a little less than half - it should become thick and syrupy. Turn off the heat then whisk in the butter until smooth. Set aside. Preheat a grill to medium-high heat. Skewer the chicken pieces by weaving them over and un-der, like an accordion, making sure they are nice and compact. Grill until charred on one side, about 3-4 minutes. Flip, then brush the cooked side generously with honey balsamic butter. Remove from the grill once charred on the other side and cooked through in the center. Brush with more honey balsamic butter to coat on all sides before serving. Serves 4-6.