Muddy Chicken Skewers

1/3 c. balsamic vinegar
1/3 c. dijon mustard
1/4 c. olive oil
1/2 Tblsp. minced garlic
1 Tblsp. honey
kosher salt & pepper to taste
1 lb. boneless, skinless chicken breasts

In a large mixing bowl combine balsamic, mustard, olive oil, garlic, honey, salt & pepper. Whisk to blend well. Set aside. Cut chicken into chunks large enough to be threaded onto cooking skewers. Place cubed chicken into marinade and toss gently, making sure to completely coat each piece. Cover bowl and place in refrigerator. Allow to marinade for 30 minutes to an hour.

Remove chicken from marinade and thread onto skewers. If you have wooden skewers make sure to soak them before threading chicken. This will help keep the skewers from burning. Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. (We love using Hubby's pannini grill for recipes like this.) You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.

Serve with whole wheat pita bread & Tzatziki sauce or with slaw. The possibilities are endless.

*if making slaw, reserve 1/2 c. of marinade before adding in chicken.