Step 1

Cut the chicken breasts into 1-inch thick pieces and season with salt and pepper. Set aside in a large mixing bowl or Ziploc bag.

Step 2

In a food processor or blender, add onion, garlic, parsley, tomato paste, balsamic vinegar, and oil and puree for 1 minute until smooth. Pour in the mixture over the chicken. Toss well until evenly coated. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).

Step 3

Thread 6-8 marinated cubed chicken breasts onto each skewer. I used bamboo skewers.

Step 4

Preheat grill over medium high heat until hot, about 2-3 minutes.

Step 5

Place the skewers evenly apart on the grill and grill for 5-7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken should reach 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking. You can also cook them on a preheated grill pan for 8-10 minutes per side.

Step 6

Serve warm.

Step 7

Preheat the oven to 425 F.

Step 8

Place the threaded chicken skewers spaced evenly apart on a parchment lined half sheet baking pan or on a lightly oiled wire rack in a baking pan.

Step 9

Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165 F.

Step 10

Turn on the broil function on the oven on HI and broil for 2-3 minutes until nicely charred on the edges. Let it rest at room temperature for 5 minutes and serve.