Appetizers ·
Dairy Free ·
Easy and Quick ·
Gluten Free ·
Meat and Poultry ·
Nut Free ·
Persian Lime olive oil ·
Raspberry balsamic ·
Raspberry Balsamic Chicken
Raspberry Balsamic Chicken
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 3-4 pounds, skinless, boneless chicken breasts, cut into 1-inch strips
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/3 cup Fustini’s Raspberry Balsamic Vinegar, plus ¼ cup for the Raspberry Balsamic Syrup
- ¼ cup Fustini’s Persian Lime Olive Oil
- Bamboo Forks or skewers
Directions
- Combine garlic, shallot, 1/3 cup Fustini's Raspberry balsamic, Fustini's Persian Lime olive oil. Place chicken in a container and pour marinade overtop. Refrigerate for 2-4 hours.
- In a small saucepan, place the ¼, cup of Fustini&rsquo,s Raspberry Balsamic Vinegar and bring to a boil. Reduce heat to low and simmer the balsamic, swirling often, until reduced by half &ndash, approximately 15 minutes. Let cool to room temperature.
- Prepare a grill or preheat a pan on the stovetop. Skewer the marinated chicken pieces onto the bamboo forks or skewers. Grill the chicken over the hot coals until done, approximately 5 to 7 minutes. Remove from grill and immediately drizzle the chicken with the raspberry balsamic syrup. Serve hot.
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