Maple Dijon Chicken Kabobs
Chicken skewers marinated in maple, Dijon, and vinegar grill up sweet-tangy with a little char for an easy, saucy main.
Prep 20 min · Cook 15 min · Total 2 hr 5 min · Makes 4 servings
Ingredients
- 2/3 C Dijon mustard
- 1/3 C pure maple syrup
- 1 Tb white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 lb chicken breast
- Chives or rosemary sprigs for topping
Directions
- Stir the first 5 ingredients together until the sauce is smooth and well blended. Pour half of it into a gallon-sized plastic bag or storage container, then cover the rest and keep it aside.
- Cut the chicken into 1-inch cubes. Add the chicken to the bag with the sauce, close it up, and move everything around until the pieces are coated. Refrigerate for 1-2 hours so the chicken can marinate.
- While the chicken chills, soak 8-10 wood skewers.
- Thread the chicken onto the soaked skewers, dividing it evenly.
- Set the grill to low heat and cook the kabobs for 15 minutes, turning them every 3-5 minutes, until the chicken is cooked through and lightly charred all over.
- Right before serving, brush the skewers with the sauce you set aside, then scatter chives or rosemary sprigs over the top. Serve the extra reserved sauce alongside for dipping.