Ingredients
Chicken:
- 2 pounds boneless skinless chicken breast
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
Sauce:
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons ketchup
- 4 cloves garlic, minced (2 teaspoons)
Instructions
- Cut chicken into 1-inch cubes; pat dry with paper towel. Then add chicken, 1 teaspoon olive oil, salt, pepper, paprika, and onion powder to a large resealable bag. Seal and shake to coat chicken with seasonings.
- In a small bowl, whisk together honey, vinegar, ketchup, and garlic. Pour half of the sauce into the bag and let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. (Cover and refrigerate the other half of the sauce for later.)
- Heat grill to medium-high. Thread the chicken pieces onto skewers, so they are just barely touching each other. Grill chicken for about 8-10 minutes, turning every 2 minutes or so, until chicken is cooked through. (Feel free to brush additional sauce onto chicken while cooking, but be sure to leave sauce for serving.)
- Brush remaining sauce onto chicken and serve.
Notes
You can cook this chicken as whole chicken breasts rather than kebabs. Adjust the cooking time, if needed.