Balsamic Glaze Chicken Kabobs on Sautéed Cherry Tomatoes


Chicken Kabobs (2 Persons, 40 minutes)

  • 300g boneless, skinless chicken breasts, cut into bite-sized pieces
  • sae salt and freshly-ground black pepper
  • wooden or metal skewers

Marinade/Balsamic Glaze

  • 250ml balsamic vinegar
  • 20g honey

Sautéed Cherry Tomatoes

  • 270g cherry tomatoes
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 glove garlic, minced
  • salt and pepper to taste


Chicken Kabobs
Whisk together balsamic vinegar and honey until combined to form your marinade. Add the marinade and chicken pieces to a large ziplock bag or mixing bowl, and toss until combined. Seal/cover and refrigerate to marinate for at least 10 minutes, or up to 8 hours. Also, if you are using wooden skewers, set them to soak in a pan of water for at least 10 minutes so that they do not burn.

When you are ready to cook the chicken, heat a grill or a frying pan to medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade for later, and thread chicken onto skewers. Season the skewers generously with salt and pepper. Place on a grill that has been lightly greased with olice oil. Cook the chicken skewers for 3-4 minutes per side, turning once, until the chicken is no longer pink inside and cooked through. Remove chicken skewers from grill or frying pan and place on a serving plate.

Balsamic Glaze
Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 12 minutes, or until the mixture is reduced by half and is thick enough to coat the back of a spoon. (The glaze will thicken even more as it cools.) Remove from heat, and brush the glaze onto the skewers until they are all evenly coated. Serve warm.

Sautéed Cherry Tomatoes
Cut the cherry tomatoes in half. In a large frying pan, heat butter and olive oil over medium heat. Add the garlic when it is hot. Saute for 1 minute, then add all the cherry tomatoes. Cook the tomatoes for about 6 minutes, stirring occasionally, until some have burst. Turn the heat up to medium high. Remove from heat and season with salt and pepper to taste.

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My name is Agnieszka Kuc and I’m a cookie monster and healthy recipes lover. I’ll be around sharing my own improvisations of happy food for happy people. I also enjoy Pilates to strengthen core and mind. In my free time I like to learn from the best like Gordon Ramsay and the MasterChef TV series, this is how i learned how to fry the perfect salmon ;)