- Preheat barbecue to medium-high heat.
- In a small bowl, combine sherry vinegar, maple syrup, olive oil and garlic. Thread endives and radicchio wedges onto 4 skewers so that leaves are held in place. Brush with half of marinade. Reserve.
- Place chicken cutlets and endive-radicchio skewers onto oiled barbecue grill. Cook for 3 to 5 minutes per side, or until chicken cutlets are no longer pink inside and vegetables are lightly grilled.
- Brush vegetables with marinade once during cooking. Remove chicken cutlets and cover with aluminum foil. Allow to sit for 5 minutes. Serve chicken cutlets with grilled vegetables, garnishing with fresh herbs. Season with salt and pepper to taste. Accompany with rice.
Variation: Replace sherry vinegar by tarragon vinegar and maple syrup by honey.