Grilled Rosemary Chicken Skewers with Berry Sauce

Ingredients:

For the chicken:
4-6 chicken breasts, cut into chunks
2 Tbsp fresh rosemary, chopped
1/4 cup white wine (I used T.J.'s $2.99 Chardonnay)
1 tsp pepper
2 Tbsp Extra Virgin Olive Oil

For the berry sauce:
2 cups frozen blackberries, thawed
1 Tbsp raw apple cider vinegar
2 Tbsp of jelly or jam
1/4 tsp nutmeg

Directions:

Combine the rosemary, wine, pepper and oil in a large glass dish. Add chicken and mix to cover. Marinate in the fridge for an hour or so.

Remove chicken from marinade and thread onto skewers. Season with salt and pepper. Reserve marinade. Grill chicken on grates brushed with olive oil for 8-10 minutes, turning to cook evenly. Remove from grill and let rest under foil. Meanwhile, place marinade and blackberries in a sauce pan and simmer gently until the berries are soft.  Once soft press through a mesh strainer and discard the pulp. Return the marinade/berry mixture to the pan and whisk in the vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until it has reduced to a syrup-like consistency. Pour over chicken and enjoy!