Chicken & Bay with Tomato & Basil Salsa
Submitted by limpchick32084
Balsamic-honey marinated chicken skewers threaded with fragrant bay leaves, grilled until charred, and topped with a bright fresh tomato and basil salsa. Summer grilling at its finest.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
6 hrsThere’s something about the scent of bay leaves hitting a hot grill that immediately says summer. These chicken skewers soak up a balsamic and honey marinade for hours, building layers of sweet, tangy flavor before they ever touch the flames.
The fresh salsa comes together in minutes while the kebabs cook. Ripe tomatoes, spring onions, a splash of white wine vinegar, and handfuls of torn basil tossed in olive oil create a bright counterpoint to the smoky, caramelized chicken.
Marinate for at least six hours (overnight is even better) and you’ll have a grilled dinner that tastes like a Mediterranean holiday.
Kitchen Tips
- Use fresh bay leaves if you can find them. They release more aromatic oil on the grill than dried ones. If using dried, soak them briefly so they don’t catch fire.
- Don’t skip the long marinate. Six hours minimum. The balsamic and honey need time to penetrate the chicken cubes and tenderize the meat.
- Stir basil into the salsa at the very last moment. Heat and acid will darken and wilt the leaves quickly, so keep it fresh right until serving.
Ingredients
Directions
In a bowl, combine the marinade ingredients.
Add the cubed chicken, stir to coat well and cover with clingfilm. Leave to marinate in the fridge for at least 6 hours or up to 24.
Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through.
Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste.
Add the chopped spring onions and tomatoes and toss well to combine.
Stir in the basil leaves at the very last moment and then serve with the kebabs.
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