Queen Creek Olive Mill has a variety of flavorful oils and vinegars to create something truly unique on the grill.
Instructions:
- 3 Tbsp. Arizona Citrus Olive Oil
- 3 Tbsp. White Balsamic Vinegar
- 1/2 tsp. paprika
- 4 cloves of crushed garlic
- Salt and pepper to taste
- 1 lb. skinless, boneless chicken breast cut into 1 1/2-inch pieces
- Pineapple cut into 1 1/2-inch cubes
- 10 mushroom caps
- Wooden skewers soaked in water for 1 hour.
- Peach Balsamic Reduction
Directions:
- In a small bowl, whisk together the olive oil, vinegar, paprika, garlic, salt, and black pepper.
- Place the chicken in a shallow baking dish with the marinade and stir. Cover in the refrigerator for at least 1 hour.
- Preheat the grill to medium-high heat. Thread chicken, mushrooms, and pineapple onto skewers, alternating as you go. Discard marinade.
- Grill skewers for 10 to 12 minutes, or until the chicken juices run clear. Brush with Peach Balsamic Reduction and grill for an additional 2-3 minutes to glaze.
www.queencreekolivemill.com