Ingredients

2/3 C Dijon mustard
▢1/3 C pure maple syrup
▢1 Tb white wine vinegar
▢1/2 tsp salt
▢1/4 tsp ground black pepper
▢1 1/2 lb chicken breast
▢Chives or rosemary sprigs for topping

Directions

Combine the first five ingredients well. Pour half of the sauce to a gallon sized plastic bag or storage container. Cover and set aside remaining sauce.

Slice chicken into 1-inch cubes. Transfer chicken to the bag with the sauce. Seal the bag and toss well to coat. Chill for 1-2 hours to marinate.

Meanwhile, soak 8-10 wood skewers.

Divide chicken between prepared skewers.

Grill over low heat for 15 minutes or until cooked through and charred lightly on all sides. Turn every 3-5 minutes.

Prior to serving, brush with reserved sauce and sprinkle with chives or rosemary sprigs before serving. Serve with a side of reserved sauce for dipping.