Balsamic chicken and fig brochettes
Everyday chicken breast is transformed into a dark and handsome dinner star with a tangy garlic-balsamic marinade. Partnered with juicy, honey-sweet figs and skewered, it becomes a French feast.
2 boneless, skinless chicken breasts
2 cloves garlic, chopped
1/2 cup/125 ml balsamic vinegar
1/2 cup/125 ml olive oil
Salt and freshly ground black pepper
4 fresh figs, halved
Special equipment: wooden skewers that have been soaked in water for several hours
Cut the chicken into 1-inch/2.5 cm cubes and put them into a glass bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water.
Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 10 minutes.
Source: Cooking Channel