1 cup brown sugar packed
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons paprika
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
Thaw chicken breast and prepare the chicken into 1-2 inch cubes: cut the chicken breast into 1-inch slices, then each slice into 1-inch cubes. Marinade: Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup, Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken breasts in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. Throw all the ingredients in a Ziplock and let it marinate this way. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. Completely soak my skewers for 30 minutes, sometimes accidentally longer, like the whole day. Make sure the entire stick is completely covered in water. Once they have soaked, remove and start to assemble the skewers. Kabobs: Remove the chicken from the fridge, stack the 1-2 inch cubed chicken breast on the skewer. Set kabob on a plate and repeat the process. Once completed, drizzle the extra marinade over the chicken, and let it sit while the grill is heating up. Note: Discard the remaining marinade! Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point, check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook. At this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes. Remove from grill and serve immediately. Or cover with foil and serve later. Great to serve with grilled corn on the cob, cornbread, and coleslaw. Use the leftovers the next day for a grilled chicken salad.