Directions
Mix the garlic, sugar, mustard, vinegar, juices, oil and pepper in a bowl. Add
the chicken pieces and stir well. Cover and refrigerate for up to 24 hours.
Thread the chicken pieces onto the skewers. Grill on medium heat for 15
minutes or until cooked through. Turn at least once while grilling.
* Bamboo skewers should be soaked in warm water for 30 minutes before using
