High-Protein Cranberry Chicken Skewers
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup dried cranberries (reduced sugar preferred)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, salt, and black pepper. Add the chicken cubes to the bowl and toss thoroughly until every piece is well coated. Let the chicken marinate for at least 15 minutes to allow the flavors to penetrate the meat.
- If using wooden skewers, ensure they have been soaked in water for 30 minutes. Thread the marinated chicken cubes onto the skewers, alternating with a few dried cranberries between each piece of meat. Aim for about 4 to 5 pieces of chicken per skewer for even cooking.
- Preheat your outdoor grill or an indoor grill pan over medium-high heat. Lightly grease the grill grates with a small amount of oil or cooking spray to prevent the chicken from sticking during the cooking process.
- Place the skewers on the hot grill. Cook for 5 to 7 minutes per side, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The cranberries should become slightly softened and caramelized from the heat.
- Remove the skewers from the grill and place them on a clean plate. Allow the chicken to rest for 3 to 5 minutes before serving. This step ensures the juices stay inside the meat, keeping it tender and juicy.