High-Protein Chicken Cranberry Skewers
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Gluten-Free, Paleo, Mediterranean
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup dried cranberries (reduced sugar preferred)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 8–10 wooden or metal skewers
Instructions
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning. Meanwhile, cut the chicken breasts into uniform 1-inch cubes so they cook evenly.
- In a medium-sized mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, crushed rosemary, salt, and pepper. Add the chicken cubes to the bowl and toss thoroughly to ensure every piece is coated in the herb mixture.
- Thread the chicken cubes onto the skewers, alternating with a few dried cranberries between each piece of meat. Try not to crowd the skewers too tightly so the heat can circulate around the chicken.
- Preheat your grill or a large non-stick grill pan over medium-high heat. Place the skewers on the heat and cook for 5-6 minutes per side. Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skewers from the heat and let them rest for 2-3 minutes. This allows the juices to redistribute, ensuring the chicken stays moist and tender.