Thyme Marmalade Chicken Skewers

• 1 cup orange marmalade
• 1/4 cup balsamic vinegar
• 3 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips
• 36 to 40 (6-inch) wooden skewers

1. Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine.
2. Add chicken strips and toss to coat.
3. Cover and marinate at least 4 hours.
4. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle.
5. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
6. Heat the reserved marinade in a small saucepan until boiling and boil for 3 minutes.
7. Cool a bit before using.
8. Arrange skewers on a foil-lined baking sheet in a single layer.
9. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all).
10. Bake about 5 more minutes, until golden brown on both sides and cooked through.

orange marmalade, balsamic vinegar, thyme, olive oil, kosher salt, freshly ground black pepper, chicken, wooden skewers

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/thyme-marmalade-chicken-skewers-recipe.html (may not work)