Grilled Chipotle Honey Mustard Chicken Skewers
4 boneless, skinless chicken breasts, each breast cut in 4 strips lengthwise
1 jar Hammond’s Pantry Classics Chipotle Honey Mustard Dip
2 tablespoons cider vinegar
16 bamboo skewers, soaked in water
- In a plastic, re-sealable bag, add Chipotle Honey Mustard Dip and vinegar, mix to combine. Add chicken strips and toss in closed bag. Marinate in refrigerator 6-24 hours.
- When ready to serve, heat grill or broiler on high heat. Remove chicken from refrigerator and weave each strip onto a presoaked skewer. Oil grill pan or grill and cook chicken about 2 minutes per side or until fully cooked.
- Enjoy for appetizers or as a main course. Serve with grilled vegetables and dip into Hammond’s Pantry Classics Grandma’s Pepper Relish or Southwest Ranch Dip.
Yield: 16 skewers
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