Rosemary Skewered Chicken with Orange Glaze

** We just had a fresh salad with it. It turned out really good though, and was way easy. We will add it to our new little collection of favorites.

Ingredients:
Juice of 3 oranges
1 tablespoon Dijon mustard
1 tablespoon honey
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed
**We did the whole skewers with fresh rosemary, as well as just grilled chicken breast pieces seasoned with dried rosemary and etc... and it didn't make a noticeable difference either way, so you can omit the fresh sprigs of rosemary if you'd prefer.

Directions:
Preheat a grill or grill pan on medium high heat. (we used our 'Foreman')Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.
Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.
Remove from heat to allow flavors to meld and reserve.
Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165F on an instant read thermometer.
Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

*(This recipe was on TV during The Biggest Loser's season 7 Superbowl episode)