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Becky Winkler
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main
Servings 5 servings


  • 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


  • If you plan to grill with wooden skewers, soak them in warm water for at least 30 minutes before proceeding.
  • 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.
  • 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.
  • Preheat your grill to medium high, or preheat the broiler.
  • 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.