Ingredients

• • 1/2 cup Thompson Sugar Shack Maple Balsamic Vinegar

  • 1 lb boneless skinless chicken breasts, cut in 24 (1-inch) pieces

  • 1 onion, cut in 20 (1-inch) pieces

  • 2 red bell peppers, cut in 20 (1-inch) pieces

   

  Method

  1. Pour Balsamic Vinegar in a bowl. Reserve 2 Tbs. 

  2. Add chicken to remaining maple mixture in bowl and toss until evenly coated. Cover and refrigerate 30 minutes.

  3. If using wooden skewers, soak them in water at least 30 minutes before using.

  4. Preheat grill for direct heat grilling.

  5. Arrange chicken, peppers and onion on skewers and discard any remaining marinating liquid.

  6. Grill until chicken is cooked through and vegetables are tender, turning several times, about 10 minutes, and brushing with reserved maple mixtur