Honey Raspberry Chicken Skewers

 

4 boneless skinless chicken breasts, cut into 2-3 inch cubes for skewers

salt and pepper, to taste

For the marinade:
1/2 cup raspberry jam
1 tablespoon Dijon mustard
3 tablespoons white vinegar
1/4 cup honey
1 jalapeno, seeded and minced
1 teaspoon each salt and pepper
For the glaze: 
1 tablespoon honey
3 tablespoons raspberry jam

Salt and pepper the cubed chicken and place in a large ziplock bag. In a small bowl, whisk together the marinade ingredients. Pour over the chicken, seal, and refrigerate for at least 8 hours, preferably overnight.

Whisk together the honey and jam and set aside.

Heat your grill to medium-high heat and oil the grates. Thread the marinated chicken onto skewers and grill for 5 minutes, or until one side is browned with good grill marks. Brush on the glaze and flip. Cook another 5 minutes, brush on the glaze, and flip again. Check for doneness; the juices should run clear and the chicken well browned on all sides.

Remove from heat, brush on any additional glaze, and serve.