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Whisk together balsamic vinegar, honey and agrodolce until combined to form your marinade. Add the marinade and chicken pieces to a large ziplock bag. Seal and refrigerate to marinate for 30 minutes. If using wooden skewers, soak for 20 minutes in a pan of water. Pre-heat a grill to medium-high heat. Remove the chicken pieces from the marinade, (reserving the marinade) thread chicken on skewers and season with salt and pepper. Brush with olive oil and cook chicken 3-4 minutes per side until the internal temperature reaches 165 degrees. Remove from grill.
In a small saucepan, bring the reserved marinade to a boil over high heat. Reduce heat to medium-low and simmer for about 12 minutes, or until the mixture is reduced by half. Remove from heat, and brush the glaze onto the skewers until they are all evenly coated.
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