SWEET AND SMOKY WITH A SPICY KICK

Perfect for a warm summer night. Mix it up with fresh seasonal fruit or vegetable combinations. Always a party favorite.

• 4 Chicken Breasts, Cut Into 1” Cubes
• 1/2 Cup Pineapple Aged White Balsamic Vinegar
• 1 Cup Cherry Barbecue Sauce
• 1 1/2 Tbsp. Garlic Maple Pepper
• 2 Tbsp. Garlic Infused Olive Oil
• 1 Package Bamboo Skewers, Presoaked

Warm grill to medium-high heat.
Coat chicken with Garlic Infused Olive Oil and season with Garlic Maple Pepper.

Soak skewers in water for 20 minutes before skewering chicken to prevent charring.

For the marinade: combine Cherry Barbecue Sauce with Pineapple Aged White Balsamic Vinegar.

While skewers are soaking, marinate chicken in 1 cup of the mixture for 20 minutes. Reserve remaining marinade for basting.

Skewer chicken and grill for 20 minutes, turning every 5 minutes. After each turn, baste chicken with marinade to keep moist.

Chicken is done when the internal temperature reaches 165°F and juices run clear.

Serves 4 to 6