Honey Dijon Chicken Skewers
Honey Dijon Chicken Skewers
Ingredients
Chicken
- 6 boneless skinless chicken thighs, cut into 6 pieces*
For the marinade
- 2 cloves garlic, minced
- 1/3 cup unpasteurized honey
- 1/4 cup white wine
- 2 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 tsp red pepper flakes or to taste*
- 1 tsp salt I use Himalayan salt
- 1/2 tsp fish sauce
- 1/4 tsp cayenne pepper or to taste*
Optional Garnish
- Chopped green onions
Instructions
- 1
In a small mixing bowl or measuring cup, combine the ingredients for the marinade and stir well with a whisk or fork until well incorporated.
- 2
Place the pieces of chicken in a non-reactive container and add the marinade. Mix to coat really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.
- 3
Place skewers to soak in cold water for about 30 minutes before you start building your kebabs.*
- 4
Preheat your outdoor grill to medium-high.
- 5
Skewer the pieces of chicken onto 4 bamboo sticks; transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.
- 6
Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.
- 7
Remove the cooked skewers to a plate, brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.
Nutrition
Per serving (based on 4 servings)
