Bacon, Balsamic, and Veggie Chicken Skewers
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 5 servings
Grilled chicken only gets better when skewered with bacon, summer squashes and brushed with a tantalizing balsamic glaze.
  • ¼ cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Badia Complete Seasoning
  • ¼ teaspoon sea salt
  • 1 pound boneless, skinless chicken tenders or breasts, cut into bite-size chunks
  • 2 red and/or orange bell peppers, deseeded and chopped into bite-size chunks
  • 1 zucchini, chopped into bite-size chunks
  • 1 summer squash, chopped into bite-size chunks
  • 10 slices bacon
  1. If you plan to grill with wooden skewers, soak them in warm water for at least 30 minutes before proceeding.
  2. Mix the balsamic vinegar, maple syrup, Badia Complete Seasoning, and sea salt in a small saucepan over medium heat. Bring to a simmer and cook for five minutes, until slightly thickened. Toss the chicken pieces with the balsamic glaze. IF you have time, marinate the chicken in the refrigerator for up to 8 hours.
  3. Weave the bacon, chicken, and vegetables onto 12-inch skewers. You will likely need two pieces of bacon for each skewer. Start by piercing a piece of bacon near its end, and then add a piece of chicken. Weave the bacon around one side of the chicken and pierce the bacon with the skewer again. Next, repeat with a piece of zucchini or squash, then another piece of chicken, then a piece of pepper, and so on, adding a new piece of bacon whenever the old one runs out.
  4. Preheat your grill to medium high, or preheat the broiler.
  5. Grill the skewers for about five minutes per side or broil for about 8 minutes per side, until the bacon and chicken are cooked through. Let the skewers rest for five minutes and serve hot, preferably accompanied by a cold glass of white wine.
Recipe by Honest Cooking by Mercato Fabbrica at