Grilled Balsamic Chicken Kabobs

To a small bowl add balsamic vinegar, Dijon mustard, honey, dry basil, salt and pepper. Whisk together and slowly add in the canola oil whisking the entire time.

To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in refrigerator for 30 minutes to marinade.

Preheat grill to med-high heat

Remove the chicken from the refrigerator and start to assemble the kabobs. Alternate veggies with chicken on a skewer until everything is used up.

Place kabobs on the grill and grill each side for 3-4 minutes until charred. Brush the remaining marinade on the kabobs. Grill for 2 more minutes. Remove from grill and serve.