Get your BBQ going with these balsamic chicken skewers and serve with barbecued or roasted peppers.
Serves: 4
Prep time: 10 mins
Cooking time: 20-25 mins
6tbsp balsamic syrup
4 skinless, boneless chicken breasts
2tbsp extra virgin olive oil
1 (each) large red, yellow and green pepper, deseeded and cut into chunks
Freshly ground black pepper
2 large handfuls of rocket leaves
Bamboo skewers
1. Place the balsamic syrup into a large non-metallic dish. Season with freshly ground black pepper.
2. Place the chicken breasts between 2 sheets of lightly oiled cling film and bash with a rolling pin until flattened and almost twice their original size.
3. Cut into thick 3cm strips, place in the marinade and toss well to coat. Cover and allow to marinate for 2 hours, stirring occasionally.
4. Load onto 8 soaked bamboo skewers, weaving the chicken until each skewer is full.
5. Cook over the hot coals of the barbecue for approx 10 mins, turning once until the skewers are cooked through.
6. Meanwhile, place the peppers into a roasting tin with the olive oil and toss to coat. Roast in a preheated oven or cook on an open-holed barbecue frying pan for 20-25 mins until lightly charred and softened. Toss with rocket leaves and serve with the balsamic chicken skewers.
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