- 4 Chicken Breasts
- 1 Red Onion; Quartered, Layers Separated
Marinade
- 2 Tbsp Lavender Balsamic Vinegar
- 2 Tbsp any Extra Virgin Olive Oil
- 1 Tbsp Lemon Juice
- 1 Tbsp Chopped Fresh Mint
- 1 tsp Lemon Zest
- Salt; To Taste
Glaze
- ¼ Cup Lavender Balsamic Vinegar
- 1 Tbsp Brown Sugar
- Prepare Chicken. Cut chicken into 1-2 inch cubes and set aside. In a small bowl; combine remaining marinade ingredients. Add chicken and toss to coat. Let marinate in the fridge for at least one hour.
- After marinating, thread chicken onto skewers, alternating with the red onion slices. Season each kabob w/ salt & pepper.
- Preheat the grill to medium-high. Lightly brush the grill grate with oil to prevent chicken from sticking.
- Prepare glaze. In a small pot, combine remaining balsamic vinegar and brown sugar. Heat on medium & bring to a boil.
- Turn heat to low and let simmer until reduced to half & coats the back of a spoon.
- Grill kabobs, turning often and brushing with glaze, until chicken is lightly browned and cooked through and onions are lightly charred on ends, about 10 minutes.
- Serve over rice with any remaining glaze!
Ready in 1 Hour 20 min
Serves 4-6 people
