I don’t know if this happens every summer, but I am feeling my grill HARD. Last weekend we all sat out back, ate our grilled dinner, and soaked in the fresh air. It was lovely.
I have this new appreciation for my grill. Maybe it’s because I’m getting more comfortable using it. Maybe it’s because it’s an easy cleanup and I don’t have to worry about a sink full of pots and pans. Maybe it’s because the fresh air is an anti-whining serum that I dig.
I mean surrre, my grill has some quirks. It heats unevenly, and there’s a certain dance of sorts as I arrange and rearrange the items so that it all cooks properly. But, I’m getting the hang out it.
When we lived in Philadelphia we kept our grill out back. We used it for a bit but then had to abandon it for a bit when a family of stray cats took up living underneath it. I’m kinda terrified of cats, especially stray cats. So I just couldn’t summon the courage to go out there.
Well, sometimes I would, but I’d push Jaryd out the door first. Very much like how sometimes penguins push one penguin closest to the edge into the water first to make sure there are no seals lurking around to eat them. I figured they’d claw Jaryd’s face off before mine. Totaaaallllly normal thing to do.
Now that I’ve sufficiently told you all my emotional baggage with my specific grill and grilling in general, let’s get into the recipe!
Place the chicken in a large plastic baggie or airtight container in the fridge with the marinade. Allow to marinate for 2+ hours so it can really soak up the flavors. If you’re on your A game, pop it in the fridge the night before so it can reeeally marinate and infuse with flavors.
I’ve been using metal skewers and they’ve been life changing. I used wooden skewers and I never ever ever remembered to soak them ahead of time and so they’d burn and disintegrate on the grill. Soo, metal skewers are where it’s at.
Place the chicken on the skewers, alternating between the strawberries and chicken cubes.
Strawberries are a fun switch up, although you do have to be careful. If you put the strawberries directly on the grill for too long, they’ll turn to mush. I found if you put aluminum foil under the kabobs or have the chicken pieces a bit larger than the strawberries so that the berries aren’t directly on the grill, that works best.
Turn the grill on high for five minutes. Then, turn the heat down to medium and place a piece of aluminum foil on top of the grill. Place the chicken on top of the aluminum foil. Grill for three minutes then flip to cook the other side. Grill the other side for 2 – 3 minutes until the chicken is white with dark grill marks and cooked through.
Transfer to a serving dish. Tuck basil leaves in between the chicken and strawberries and drizzle with balsamic reduction.
- 1 lb. chicken thighs, cut in cubes
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (or tamari)
- ¼ cup avocado oil
- 2 garlic cloves, pressed
- 1 cup fresh strawberries, stems and leaves removed
- 1 handful fresh basil leaves
- balsamic reduction for drizzling
- Place the chicken in a large plastic baggie or airtight container in the fridge with the balsamic vinegar, soy sauce, avocado oil, and pressed garlic cloves.
- Allow to marinate for 2+ hours in the fridge.
- Place the chicken on metal skewers, alternating between the strawberries and chicken cubes.
- Turn the grill on high for five minutes. Then, turn the heat down to medium and place a piece of aluminum foil on top of the grill.
- Place the chicken on top of the aluminum foil.
- Grill for three minutes then flip to cook the other side.
- Grill the other side for 2 - 3 minutes until the chicken is white with dark grill marks and cooked through.
- Transfer to a serving dish.
- Tuck basil leaves in between the chicken and strawberries and drizzle with balsamic reduction.