Grilled Dijon Lemon Chicken Kabobs
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated September 20, 2016
pounds boneless skinless chicken, cut into 1-inch cubes
teaspoon red pepper flakes
Combine mustard, lemon zest and juice, honey, olive oil, red pepper flakes, salt and pepper in a medium-sized bowl. Add cubed chicken and stir together. Let marinate for at least 30 minutes.
Skewer chicken on bamboo skewers (pre-soaked in water), adding a thin lemon slice between every other piece of chicken.
Preheat grill to medium high heat. Grill the chicken for 5-6 minutes per side until the thickest parts of the kabob are cooked through.
Serve kabobs immediately while warm.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The quick way to get really flavorful grilled chicken.
One of my favorite ways to spend a summer day is to light up the coals, put a few drinks on ice, and grill something substantial—like a pork butt or a whole chicken.
Those days are projects though, and special occasions for me. Like many people, on the weekdays I just want something quick and delicious!
While mustard is usually used as a condiment, I figured it would also work well as the base for a marinade. After all, it’s loaded with spice and vinegar, two very common marinade ingredients.
Starting with a good amount of Dijon mustard, I added some honey, lemon (zest and juice) and a few other basics like red pepper flakes and olive oil.
The marinade smells delicious before it even hits the grill!
I find skinless chicken to be a bit flavorless, so I really like to pair it with big flavors like this to boost the dish. Cube up a few pounds of chicken and toss it in the bowl. The nice thing about this marinade is that it’s so flavorful, you only need to let it sit for 30 minutes (although you could do it in advance).
When you’re ready to cook, skewer the chicken on soaked bamboo skewers (or metal ones if you have them). Between every other piece of chicken, skewer a thin slice of lemon. The lemon will give the kabobs a little extra moisture and add to the citrus flavors.
These kabobs grill quickly over medium-high heat. The exact time will vary based on your skewer size and your grill heat. I found that about 6 minutes per side was perfect to get some nice grill marks and cook the chicken all the way through. Remember, the best way to test doneness on chicken is to use a digital thermometer. The chicken should reach 165ºF in the thickest part.
The next time you’re in a rush but want to still have a meal from the grill, try out this flavor-packed marinade. In my opinion, it’s a must(ard) make!
Nick thinks mustard is the best condiment. Check out his blog, Macheesmo, and follow him on his Tablespoon profile.