Sweet and sour grilled chicken skewers

Ingredients

• 4 tablespoons olive oil
• ⅓ cup honey
• ⅓ cup light brown sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• Juice from ½ a lemon
• Juice from ½ a lime
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 pound chicken breast, cut into 24 pieces
• 16 mushrooms
• 16 cherry tomatoes

Cook

In a bowl, combine first 10 ingredients. Whisk together. Reserve and refrigerate ⅓ cup of marinade for dipping. Add chicken chunks to the marinade. Refrigerate chicken for 15 minutes or up to 8 hours. Remove chicken from marinade; discard used marinade. Thread chicken, mushrooms and cherry tomatoes (or other vegetables of choice) onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until chicken is done.