Honey Balsamic Chicken Satay
1 Lb. Chicken tenderloins, cut in half
1 Tb. olive oil
4 Tbsp balsamic vinegar, divided
4 Tbsp honey
1 tsp garlic salt
1/2 tsp freshly ground pepper
10-15 bamboo skewers (one for each piece of chicken)
Heat grill to medium heat. In a ziplock bag, combine the chicken, oil, 1 Tb. vinegar, salt, and pepper. Marinate for at least 15 minutes, but up to overnight. Once marinated, skewer each piece of chicken onto a bamboo skewer. Grill until chicken is golden, and cooked through.
Meanwhile, in a small saucepan, combine the remaining vinegar and the honey. Cook, stirring often, until very thick. Coat the cooked chicken with the glaze. Serve the glaze alongside the chicken satay.