3-4 pounds, skinless, boneless chicken breasts, cut into 1 inch strips
2 cloves garlic, minced
1 shallot, minced
1/3 cup Raspberry Balsamic Vinegar, plus ¼ cup for the Raspberry Balsamic Syrup
¼ cup Persian Lime Olive Oil
Marinate the chicken
In a large bowl, whisk to combine the garlic, shallot, 1/3 cup Raspberry Balsamic Vinegar and the Persian Lime Olive Oil. Add the chicken pieces and stir to expose all parts of the cut chicken to the marinade. Let stand in refrigerator for 2 hours.
Make the balsamic syrup
In a small sauce pan, place the ¼ cup of Raspberry Balsamic Vinegar and bring to a boil. Reduce heat to low and simmer the balsamic, swirling often, until reduced by half – approximately 15 minutes. Let cool to room temperature. (If you over reduce the vinegar and it is not runny enough, add some more raw balsamic to the syrup and incorporate.)
Cook the chicken
Prepare a grill or preheat a pan on the stove top. Skewer the marinated chicken pieces onto the bamboo forks. Grill the chicken over the hot coals until done, approximately 5 to 7 minutes. Remove from grill and immediately drizzle the chicken with the raspberry balsamic syrup. Serve hot.