Rosemary Skewered Chicken with Orange Glaze

INGREDIENTS

Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

METHOD

• Preheat a grill or grill pan on medium high heat.
• Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
• Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
• Remove from heat to allow flavors to meld and reserve.
• Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
• Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.
• Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.