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Combine garlic, shallot, 1/3 cup Fustini's Raspberry balsamic, Fustini's Persian Lime olive oil. Place chicken in a container and pour marinade overtop. Refrigerate for 2-4 hours.
In a small saucepan, place the ¼ cup of Fustini’s 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.
Prepare a grill or preheat a pan on the stovetop. Skewer the marinated chicken pieces onto the bamboo forks or skewers. 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.
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