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Grilled Chicken with Balsamic Vinegar - 2 Ways


  • Chicken
  • 8 boneless skinless chicken breasts

  • Marinade
  • cup balsamic vinegar
  • ¼ cup Dijon mustard
  • ¼ cup olive oil
  • 3 Tbsp parsley, chopped fine
  • 4 Tbsp shallots, minced
  • 2 tsp fresh thyme, chopped fine
  • 1 tsp freshly ground black pepper
  • 1 ½ Tbsp Spike seasoning
  • 1 tsp minced garlic (or 1 1½ tsp garlic powder)

  • Chicken & Veggie Skewers
  • 2 - 3 Granny Smith Apples
  • 2 bell peppers (a combination of red, yellow, orange, or green)
  • ½ bunch bok choy
  • ¼ cup good Italian Dressing
  • pinch each kosher salt and freshly ground black pepper

  • Glaze
  • ½ cup hoisin sauce
  • ½ cup dark soy sauce


  • Trim all fat and tendons from chicken breasts. Place chicken in a zip-lock bag, laying them flat.
  • Whisk together the marinade ingredients and pour into the zip-lock bag. Marinate in refrigerator 4-6 hours or more. (preferably overnight)
  • Preheat gas or charcoal grill to medium-high and lightly oil the grill grate

  • Grilled Chicken Breasts
  • Place the chicken on the grill and cook a few minutes, on each side, until the internal temp has reached 160° F

  • Chicken and Veggie Skewers with Glaze
  • Chop the apples, peppers, and bok choy into skewer size chunks (smaller than the chicken pieces to ensure proper cooking on the grill)
  • Place the peppers and bok choy in a bowl. Drizzle the Italian dressing over the top, add a pinch of salt & pepper. Toss lightly
  • Thread the chicken, peppers, onion, and apple pieces onto the skewers, alternating.
  • Place the kabobs on the prepared grill and brush with the glaze. Cook, turning & brushing with glaze frequently, for 10-15 minutes or until the chicken's internal temp has reached 160° F