Balsamic Chicken and Fig Brochettes
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, chopped
- 1/2 cup/125 ml balsamic vinegar
- 1/2 cup/125 ml olive oil
- Salt and freshly ground black pepper
- 4 fresh figs, halved
- Special equipment: wooden skewers that have been soaked in water for several hours
Cut the chicken into 1-inch/2.5 cm cubes and put them into a glass bowl. Combine the garlic, vinegar, and oil and pour it over the chicken. Cover and let marinate for a few hours, turning now and again. Meanwhile, soak wooden skewers in water.
Preheat a grill. Before grilling, skewer the chicken cubes and fig halves alternately on skewers, without shoving them right up against each other.
Grill on both sides until the chicken in fully cooked, about 10 minutes.
NotesI like to do only three items per skewer, for looks.