Grilled chicken skewers infused with Barrel and Burlap's Sumac spice keeps lemony flavours brilliant and cooking style rustic. It's the perfect Mediterranean adventure!
8 chicken thighs, boneless, skinless
1/4 cup olive oil
1/4 cup Sicilian Lemon white balsamic 
2 tsp Burlap & Barrel Sumac
1 tsp Kosher salt
1 tsp freshly ground black pepper
1 tsp dried thyme
3 tbsp Garlic olive oil
1 tbsp Cayenne olive oil

On medium bowl whisk all ingredients except chicken. Pour into large ziplock bag. Cut chicken in 3-inch pieces. Use paper towel to dry pieces before placing in the bag. Press marinade into chicken and cover all pieces before placing in fridge for 4 hours or overnight. Remove from fridge. Drain excess marinade from chicken. Place chicken on wooden skewers. Oil clean BBQ grates. Heat BBQ to medium. Place skewers on grill. Close lid. Cook for 10-15 minutes, turning once to cook evenly.