Honey BBQ Chicken Kabobs

• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 1 ½ cups Texas style BBQ sauce
• 3 tablespoons honey
• 3 tablespoons whole grain Dijon mustard
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon ground ginger
• 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks

Directions

1. Heat 1 tablespoon canola oil in a small saucepan over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.
2. Stir in BBQ sauce, honey, mustard, soy sauce, pepper and ginger. Reduce heat and simmer, stirring occasionally, until the flavors have blended, about 3-5 minutes. Let cool 10 minutes.
3. In a gallon size Ziploc bag, combine chicken and half of BBQ sauce mixture. Marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Place remaining BBQ sauce mixture in the refrigerator.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Brush skewers with remaining BBQ sauce mixture, cooking for an additional 1-2 minutes.
7. Serve immediately with remaining BBQ sauce mixture.