Honey Mustard Chicken Skewers

I write to you from our mechanic’s lobby, where I’ve been waiting here for 2+ hours for new tires and an inspection…woof! Why when you’re a girl does it seem like they always take advantage of you, and your there forever and everything about your car is wrong? But when you’re a guy you are in and out, and nothing is wrong.

It’s also currently monsoon-ing here, well not literally, but the thunderstorms that are running through definitely seem like it – Mother Nature is P.O.’ed.

Anyway, I’m sharing one of my favorite summer recipes with you today, Honey Mustard Chicken Skewers. Honestly, is there anything more fun to cook (or say) than a kebab? (kebab kebab kebab) We love making them, not only are they easy to make but they are so delicious.

Just make the sauce, let the chicken marinade in it, throw it on the grill and then feast! Plus, this recipe is paleo and gluten free – so enjoy a summer meal guilt free!

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This would be the perfect dish for any summer celebration or just a weeknight meal at home. We paired it with a fresh summer salad and it blew our socks off!

I hope you enjoy this recipe as much as we do!

Honey Mustard Chicken Skewers

Paleo and whole 30 honey mustard chicken skewer recipe is a perfect and flavorful dish for any summer occasion!

Serves 2

[/recipe-ingredients]

  • 1 ½ pound boneless chicken breast, cubed
  • 1 cup spicy brown mustard
  • ¼ cup honey
  • ¼ tsp red pepper flakes
  • ¼ tsp black pepper
  • salt to taste
  • Optional toppings:
    • Chopped cilantro

[/recipe-ingredients]

Directions

  1. In a small bowl, mix together the mustard, honey, red pepper flakes and black pepper. Set aside 2 tablespoons of the mixture to use on the skewers later.
  2. Place the cubed chicken in large bowl, sprinkle with salt. Pour the remaining mixture over the chicken cubes, then cover and place in the refrigerator for 20 minutes.
  3. Heat up the grill and grease with a non-stick spray or ghee.
  4. Press the marinated chicken on to the skewers, and place on the grill. Cook each side for 4-5 minutes, until no pink remains (or the internal temperature hits 165F).
  5. Once the skewers are done, use a basting brush and coat them with the remaining 2 tablespoons of the honey mustard mixture. Sprinkle with cilantro and serve.

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