Made-Up Marinade

Adapted from Kalyn's Kitchen

3/4 c. balsamic vinegar
1/4 c. olive oil
2 tbsp. dijon mustard
2 tsp. crushed garlic
1/4 tsp. dried thyme
1/4 tsp. chili powder
1/2 tsp. cayenne pepper
1 tbsp. Spike seasoning
Pinch of kosher salt and black pepper
Vegetables, pineapple, and boneless, skinless chicken breasts, cut into bite-sized pieces

Whisk all ingredients (except veggies and chicken, obviously) together in a medium bowl. Place veggies in one Ziplock bag, and chicken in another. Pour half of the marinade into each bag, seal, and shake well to coat. Refrigerate until ready to grill, at least an hour.

Arrange veggies and meat on skewers and grill on high on a preheated grill until chicken is cooked through and veggies are nice and charred, and turning occasionally, about 15-20 minutes.

Printed from Playing House