Skewered Chicken with Orange Glaze
cloves minced fresh garlic
ginger, finely chopped
Soak bamboo skewers in water for 30 minutes or more.
Preheat grill or grill pan on medium high heat.
Place the orange juice in a small saucepan and cook over medium heat until the orange juice has the consistency of very thin syrup.
Add the dijon, honey, garlic and ginger and continue cooking over medium heat for 2-3 minutes.
Remove from heat to allow flavors to meld.
Evenly divide the cubed chicken among the skewers.
Brush the grill with oil and grill chicken until the internal temp of the chicken is 165.
Remove skewers form the grill to a serving plate, drizzle with orange sauce and serve immediately.