(courtesy of Alyssa Starr, co-owner, Mother of Macros in Sparks. Serves 2
1 pound boneless, skinless chicken breast, cut into cubes
Salt and pepper, to taste
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Wooden skewers, soaked in water
Season chicken cubes with salt and pepper, then thread them onto soaked wooden skewers.
In small bowl, whisk together balsamic vinegar, honey, soy sauce, garlic, and thyme for glaze. Heat grill or grill pan over medium-high heat. Place chicken skewers on the grill and cook for about 4 to 5 minutes on each side, basting with glaze every few minutes.
Continue to cook until chicken is cooked through and has a nice, caramelized color. Remove skewers from grill and let rest for a few minutes before serving.
