- 8 chicken thighs, washed, dried and cut into cubes
- kosher salt
- 5 large cloves garlic, minced
- 1/3 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons chopped fresh rosemary
- 2-3 tablespoons water
Make a garlic paste by mashing the minced garlic with a little kosher salt. Place the chicken pieces in a non-reactive bowl. Spread the garlic paste evenly on the chicken pieces.
Make the marinade: Combine the Dijon mustard, brown sugar, olive oil, balsamic vinegar, lemon juice, lemon zest, and chopped rosemary in a small bowl. Mix well with a whisk.
Pour the marinade onto the chicken, making sure all pieces are coated. Place chicken in fridge to marinate for at least 4 hours, and up to 24.
Thread the chicken onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Reserve the marinade as it will become your glaze.
Heat grill to medium-high for 10 minutes.
In the meantime, heat a small sauce pan over medium-high heat. Pour the marinade onto the pan and add 2-3 tablespoons water. Cook for 7-10 minutes or until sauce has thickened.
Grill chicken evenly on all sides until browned, a few minutes on each side. Adjust seasonings to taste
The marinade will have cooked down into a deep coloured glaze and can be poured on top of the chicken or used as a dipping sauce.