Chicken Skewers with Herbed Balsamic Marinade

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Chicken Skewers with Herbed Balsamic Marinade

  • ¾  cup olive oil 

  • ¼ cup white balsamic vinegar 

  • Pinch of salt 

  • 1 tbs. Dijon mustard 

  • Pinch of red pepper flakes 

  • Handful of parsley 

  • 1 Tbs. chopped fresh rosemary 

  • 2 cloves garlic 

  • 1 shallot 

  • 1 lb boneless, skinless chicken thighs 

See below for carrot recipe

In the bowl of a blender, add oil olive, white balsamic or white wine vinegar, large pinch of salt, mustard, pinch of red pepper flakes, parsley, rosemary, garlic and shallot. Blend on high until smooth. 


Place 1 lb chicken thighs cut into 1” pieces  in a large bowl and pour marinade over. Toss well and cover with plastic wrap and refrigerate for about an 1 hour.

Preheat stove top grill over high

Thread the chicken onto 4 metal skewers. Grill the skewers until the chicken is cooked through, about 12 to 14  minutes or until a meat thermometer reads 165F .  Taste for salt and serve warm. 

Honey and Orange Roast Carrots

  • 1 lbs peeled carrots, cut into 1” pieces

  • 2 Tbs. olive oil

  • Just and zest of 1 orange

  • large pinch of salt

  • 2 Tbs. honey

Preheat oven to 400F°

Toss carrots well with olive oil, orange juice and zest, salt, and drizzle of honey. Place in oven safe dish and cover with foil.

Roast carrots for about 40 minutes or until fork tender (this will depend on how thick the carrots are). Remove the cover, increase temperature to 450F° and continue roasting for another 10 minutes or until the edges of the carrots have begun to char.

Taste for salt and serve warm.


Fridge ForagingAmanda FredericksonComment