1/4 cup apple cider vinegar
1/4 cup Wholesome ZeroSugar Organic Erythritol
1/4 cup Dijon mustard
1 tbsp organic coconut oil
1 tbsp minced garlic
1 tbsp red chili flakes
1 tbsp salt
1 tsp black pepper
1 1/4 lb boneless chicken thighs, cut into 48 (1-inch) pieces
6 slices bacon or pancetta, each cut into 4 pieces
1 small onion, cut into about 30 chunks
2 small zucchini, cut into 30 slices
2 small yellow peppers, cut into 30 chunks
1 tbsp finely chopped fresh chives
Soak 6 large bamboo skewers in cold water for at least 30 minutes; set aside. Whisk together vinegar, Organic Erythritol, mustard, coconut oil, garlic, chili flakes, salt and pepper; set aside. Evenly thread chicken, bacon, red onion, zucchini and yellow peppers on skewers.
Preheat grill to medium heat; grease grate well. Grill skewers for 2 to 3 minutes per side or until well-marked. Cook, turning and brushing with glaze, for 5 to 8 minutes or until chicken is cooked through. Garnish with chives.
Tips: Serve over steamed or stir-fried cauliflower rice.
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