Description
Chicken caprese skewers is a fun twist on the classic caprese salad! The skewers are threaded with marinated and grilled chicken, grape tomatoes, fresh mozzarella balls, and fresh basil leaves. They are served with a balsamic glaze and a basil pesto for dipping. Perfect appetizer or entree for summer parties!
Ingredients
Units
Scale
- Chicken
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon salt and pepper – each
- 2 chicken breasts
- Balsamic glaze
- 1/2 cup balsamic vinegar
- 1/4 cup pure maple syurp
- pinch of salt
- Basil Pesto
- 1 cup basil leaves, packed
- 1/4 cup nuts or seeds (I used pepitas)
- 1 garlic clove, peeled
- Juice of 1 lemon
- 1/2 cup olive oil
- 2 to 3 tablespoons water, to thin
- salt and pepper to taste
- Skewers
- 8 ounces + a few more mozzarella balls (the kind stored in water)
- 16 ounces grape tomatoes
- Fresh basil leaves
Instructions
- Marinate the chicken: Place the balsamic vinegar, maple syrup, Dijon mustard, olive oil, and salt and pepper into a large zipper baggie, sort of mix it around in the bag. Add the chicken breasts, seal up the bag and place the bag in a dish to catch any leaks. Place the chicken in the fridge and allow it to marinate for at least 30 minutes or up to 12 hours (the longer it marinates the better the flavor will be).
- Grill the chicken: Heat an indoor or out side grill to medium high, brush with olive oil. Grill the chicken 5 to 7 minutes on each side until it’s cooked thoroughly or has reached an internal temperature of 160 degrees Fahrenheit. Allow the chicken to mostly cool and then slice it into 1 inch chunks.
- Make the balsamic glaze: While the chicken is cooking make the sauces. Add the balsamic vinegar, maple syrup, and pinch of salt to a small sauce pot. Turn the heat on high and allow it to come to a boil – reduce to a simmer. Allow it to simmer uncovered for 5 to 8 minutes or until the sauce is reduced and clings to the back of a spoon. Remove from the heat and transfer to a container or serving dish to cool.
- Make the pesto: To a food processor add the basil leaves, nuts or seeds, and garlic clove – pulse until the leaves and seeds have broken down a little. Add the lemon juice and stream in the olive oil. Add 1 to 2 tablespoons of water to thin the pesto out a little so that it’s easy to drizzle. Add salt and pepper to taste. Transfer to a serving dish and set aside.
- Assemble the skewers: You will need 8 to 10 skewers, depending on how long your skewers are. Thread on all of the ingredients in alternating order. I like to thread them in this order: tomato, basil leaf, mozzarella ball, chicken piece, repeat. You may have some chicken leftover depending on how big your skewers are.
- To serve: Serve immediatly with the basil pesto and balsamic glaze on the side for dipping or drzzling.
Notes
Make ahead tips: You could make both sauces up to 1 day in advance. You could also grill the chicken up to 1 day in advance and assemble the skewers just before serving.
You could purchase store bought basil pesto for a short cut. I don’t recommend purchasing bottled balsamic glaze though – it usually has high fructose corn syrup. Besides it’s so easy to make yourself!
