• ¼ cup fresh tarragon, minced
• 3 tbsp Dijon Mustard
• 3 tbsp Champagne vinegar
• 2 tbsp warm water
• 2 tsp olive oil, extra virgin
• 2 tsp honey
• 2 tsp Kosher salt
• ¼ tsp black pepper, freshly ground
• 1 pound uncooked boneless skinless chicken breasts, cubed
• 1 large uncooked red onions, cut into chunks
• 2 sprays cooking spray

1. In a medium-size glass dish, combine tarragon, mustard, vinegar, water, oil, honey, salt and pepper; add chicken and toss to coat. Cover dish and refrigerate for 1 hour or up to overnight.
2. Remove chicken from marinade; discard marinade. Evenly divide chicken and onion among 4 long metal skewers.
3. Off heat, coat a grill rack or grill pan with cooking spray; heat grill to high heat. Cook chicken until no longer pink in middle, turning occasionally for even browning, about 12 minutes (chicken should reach an internal temperature of at least 165°F). Yields 1 skewer per serving.