2 tablespoons Pinehurst Olive Oil Co. Strawberry Balsamic Vinegar + More for drizzling
1 tablespoon soy sauce (or tamari or coconut aminos)
1/4 cup Basil Olive Oil
2 garlic cloves, pressed
1 cup fresh strawberries, stems and leaves removed
1 handful fresh basil leaves
Instructions
Place the chicken in a large plastic baggie or airtight container in the fridge with the balsamic vinegar, soy sauce, basil olive 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 additional Strawberry balsamic.
