Floating Olive Branch

¼ cup Seasons toasted sesame seed oil
¼ cup Seasons honey ginger white balsamic
1 clove garlic, minced
2 Tbsp. soy sauce
1 Tsp. lime juice
2 Tbsp. honey (available at Seasons stores)
¼ Tsp. Seasons Pepe e Aglio (black pepper blend)
¼ Tsp. red pepper flakes, optional
3 chicken breasts, cut into 1½ inch pieces
15 bamboo skewers
For the Garnish:
1 scallion, coarsely chopped
1Tbsp. chopped cilantro
½ Tsp. sesame seeds, optional

Soak 15 wooden skewers in water overnight to prevent burning.
In a shallow dish, combine the roasted sesame seed oil, honey ginger white balsamic, minced garlic, soy sauce, lime juice, honey, pepe e aglio and red pepper flakes, if using. Add the chicken pieces to the marinade and mix well. Cover, refrigerate, and marinate for 2 hours.

Preheat the oven to 450° F.
Thread 3 or 4 pieces onto each skewer and bake, turning once, until browned and cooked through.
In a small saucepan, over medium heat, reduce the remaining marinade by half, about 5 minutes.
To serve, glaze chicken skewers with the reduction and garnish.