1/2 cup chopped shallots or scallions
4 cloves garlic, diced
1/8 cup wildflower honey
2 tsp sugar
1/4 cup total of chopped rosemary, thyme, parsley
1/4 cup white wine
1/2 cup good Balsamic vinegar
1 fresh lemon, halved
salt, pepper to taste
Cut chicken portions into 1 inch pieces. Prepare the marinade & squeeze half lemon into mix and add chicken. Blend together well and refrigerate at least 2 hours. Overnight even better. An hour before grilling, remove from refrigerator and skewer chicken pieces at room temperature. Grill on moderate-high heat rotating skewers to cook evenly.. baste often with marinade sauce while grilling. Just before removing cooked chicken from the grill.. squeeze that remaining half lemon over chicken.
I usually serve this dish with roasted mixed vegetables, rice pilaf and a nice arugula salad.
And for dessert.... From our own Bread & Roses Bakery! Order yours today!
We hope everyone has a safe and fun filled holiday! Happy 4th of July all!