INGREDIENTS
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4 Chicken Breasts boneless for skewers and diced into 2-3" cubes
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salt and pepper to season the meat
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For the marinade:
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1/2 cup Raspberry Jam
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1 tbsp Dijon Mustard
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3 tbsp Champagne Vinegar {you can use white wine vinegar instead}
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1/4 cup Honey
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1 jalapeno seeded and diced {leave the seeds for more heat}
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1 tsp of each salt and pepper
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For the Glaze:
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1 tbsp Honey
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3 tbsp Raspberry Jam