1/2 cup balsamic vinegar
1/2 cup honey
2 lbs skinless chicken breasts, cut into bite-size pieces
kosher salt & freshly-ground black pepper
Soak your wooden skewers for 10-20 minutes
Mix honey and balsamic vinegar together. Add the chicken to the marinade, cover and put in the fridge for 8-10 hrs. Reserve the marinade.
Thread the chicken on the skewers and sprinkle with salt and pepper. Cook the skewers on medium-high for 3/4 minutes per side.
Place the reserve marinade in a saucepan and bring to a boil over high heat. Reduce to med-low and simmer for around 12-15 minutes, or until mixture is reduced by half and can coat the back of a spoon. Brush the glaze on the skewers and serve warm.