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Grilled Chicken
with Veggie Kabob

Pair With Mark West California Pinot Noir
Grilled Chicken with Veggie Kabob recipe from Mark West Wines
  • Recipe Prep Time

    Prep Time
    10 minutes

  • Marinating Time
    1 Hour

  • Recipe Cooking Time

    Cooking Time
    30 minutes

  • Recipe Serving Size


  • Recipe Difficulty Level



2 Tbsp extra virgin olive oil

4 cloves garlic, minced

1 large shallot, minced

1 can tomato paste

2 cans water, using empty tomato paste can

1 cup honey

1 Tbsp Dijon mustard

2 tsp sea salt

2 Tbsp Sriracha, or less for less spicy

¼ cup red wine vinegar

2 boneless, skinless chicken breasts


  1. In sauce pan, heat olive oil over medium heat.
  2. Add garlic and shallots, cook until translucent.
  3. Add tomato paste and water, let simmer for about 5 minutes stirring often.
  4. Add last 5 ingredients, stir to combine and simmer on medium heat.
  5. Continue to simmer for 15 minutes, stirring occasionally.
  6. Place chicken breasts in re-sealable freezer bag, pour in BBQ sauce.
  7. Lightly shake to coat the chicken and refrigerate for at least an hour. But can leave for up to 24 hours.
  8. Grill chicken over medium heat until cooked thoroughly. About 3-5 minutes per side.
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