Groceries |
For the marinade:
- 1/4 cup Runamok Boubon Barrel Aged Maple Syrup*
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 tablespoons Foodie Tasting Room Sesame Ginger White Balsamic Vinegar*
- 2 tablespoons Foodie Tasting Room Blood Orange EVOO*
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly grated ginger
- Salt and pepper to taste
For the shrimp skewers:
- 1 pound chicken breast, cut into 1 inch pieces
- Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
- Sliced red bell peppers, onions, and pineapple for skewering with the chicken
The steps to follow |
In a small bowl, whisk together all the marinade ingredients: maple syrup, soy sauce, minced garlic, EVOO, balsamic vinegar, Dijon mustard, grated ginger, salt, and pepper.
Place the chicken in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
If you're using wooden skewers, thread the marinated chicken onto the skewers, alternating with any optional vegetables or fruits.
Preheat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it to prevent sticking.
Place the skewers on the grill and cook for 5-8 minutes on each side, or until the shrimp are opaque and lightly charred.
While grilling, you can baste the chicken & veggies with any remaining marinade for extra flavor.
Once the chicken is cooked through, remove them from the grill and serve immediately.
Garnish with chopped fresh herbs like parsley or cilantro, and serve with your favorite side dishes like rice, quinoa, or a fresh salad.
*can be purchased at Foodie Tasting Room
Wine Pairing | Pinot Gris/Grigio: This versatile white wine offers a crisp acidity and subtle fruitiness that can complement the flavors of Asian chicken skewers without overwhelming them. Look for a Pinot Gris from Oregon or a Pinot Grigio from Italy.