Spicy Mustard Chicken Skewers

Spicy Mustard Chicken Skewers might be a good recipe to expand your main course collection. This recipe makes 4 servings with 181 calories, 26g of protein, and 4g of fat each. For $1.3 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of boneless chicken breast, garlic powder, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. 3656 people were glad they tried this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Kitchen Meets Girl. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 76%, this dish is good. Similar recipes include Mustard-glazed Chicken Skewers With Apricots, Tequila-Mustard-Glazed Chicken Skewers, and Honey Mustard Chicken Bacon Skewers.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To make your marinade, whisk together 1 tablespoon white wine vinegar and 2 tablespoons spicy brown mustard. Season your chicken pieces with salt and pepper, and place them into a large ziploc bag along with the marinade. Seal, and shake to combine. Refrigerate for at least one hour.Meanwhile, make your basting sauce: combine the remaining 3 tablespoons mustard, 2 tablespoons olive oil and 1/4 teaspoon garlic powder. Whisk to combine. Cover and refrigerate while the grill is preheating.Alternately thread chicken and onion onto skewers. If you're using wooden skewers, allow your skewers to soak in water for at least 30 minutes first to keep them from burning.Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.

 

Step by step:

1. To make your marinade, whisk together 1 tablespoon white wine vinegar and 2 tablespoons spicy brown mustard. Season your chicken pieces with salt and pepper, and place them into a large ziploc bag along with the marinade. Seal, and shake to combine. Refrigerate for at least one hour.Meanwhile, make your basting sauce: combine the remaining 3 tablespoons mustard, 2 tablespoons olive oil and 1/4 teaspoon garlic powder.

2. Whisk to combine. Cover and refrigerate while the grill is preheating.Alternately thread chicken and onion onto skewers. If you're using wooden skewers, allow your skewers to soak in water for at least 30 minutes first to keep them from burning.Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.

Nutrition Information:

covered percent of daily need