Ingredients (chicken skewers):

• 6-8 chicken thighs (or 3-5 chicken breasts), cut into 1 inch pieces*
• 1/2 cup olive oil
• 3 tablespoons Dijon Mustard (I have this awesome garlic dill mustard from Paradigm foods that I used instead of Dijon)
• 4 tablespoons balsamic vinegar
• 1-2 tablespoons of honey (depending on the sweetness you like)
• 3/4 teaspoon tabasco
• ground pepper
• salt

Directions:

1. In a bowl, whisk together olive oil, mustard, vinegar, honey, tabasco, pepper and salt.  Before adding chicken, reserve a small amount of marinade to brush onto skewers while cooking (optional). Place chicken pieces into bowl or put chicken and marinade into a gallon sized ziploc bag. Let marinate in the refrigerator for at least 2 hours (the longer the better).
2. Preheat grill for high heat.
3. Remove chicken from marinade and discard marinade. Thread chicken onto skewers (if using wood skewers, be sure to soak in advance).
4. Lightly oil the grill. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
5. Serve immediately and pair with Sautéed Spinach with cherry tomatoes & feta.

Enjoy!

*Note: I have a preference for dark meat, so I choose to use boneless skinless chicken thighs, but if your more of a breast human, then breast it up friends!