Category - Barbecue

CHICKEN KABOBS WITH SWEET-AND-HOT MUSTARD

    Chicken Kabobs with Sweet-and-Hot Mustard

    1 (8 ounce) container sour cream
    1/4 cup Dijon mustard
    4 garlic cloves, pressed
    1 tablespoon prepared horseradish
    2 tablespoons honey
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon dried crushed red pepper
    4 boneless, skinless chicken breasts, cut into 1-inch cubes
    1 large red bell pepper, cut into bite-size pieces
    1 large yellow bell pepper, cut into bite-size pieces

    Stir together first 8 ingredients; remove 1/2 cup mustard mixture. Cover and chill remaining mustard mixture 4 hours.

    Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill 4 hours.

    Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper.

    Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 12 minutes or until done. Serve with remaining mustard mixture.

    Makes 4 servings.


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Title: Chicken Kabobs With Sweet-And-Hot Mustard
Category:  Barbecue
Chicken Kabobs with Sweet-and-Hot Mustard

1 (8 ounce) container sour cream
1/4 cup Dijon mustard
4 garlic cloves, pressed
1 tablespoon prepared horseradish
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried crushed red pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into bite-size pieces
1 large yellow bell pepper, cut into bite-size pieces

Stir together first 8 ingredients; remove 1/2 cup mustard mixture. Cover and chill remaining mustard mixture 4 hours.

Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill 4 hours.

Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper.

Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 12 minutes or until done. Serve with remaining mustard mixture.

Makes 4 servings.



Recipe for Chicken Kabobs With Sweet-And-Hot Mustard - goodcooking.com