Garlic-Mustard Glazed Skewers

Yesterday afternoon I found myself locked in a tooth and nail battle with my computer. With the pressure of my latest post deadline looming, the computer would not cede an inch. Finally, I had a breakthrough and started editing pictures like mad. When I glanced at the time, I realized I had 45 minutes to get supper on the table and I had nothing prepared. This recipe for garlic-mustard skewers was sitting under a pile of papers on my desk, quietly waiting for its moment in the spotlight. I quickly scanned the list of ingredients. Check, check, check. I was good to go and I’m proud to say that dinner was served at the appointed hour to great acclaim from my three-person fan club. This recipe for garlic-mustard chicken skewers is based on a recipe from Bobby Flay’s Grilling for Life, brought to my attention by Smitten Kitchen and modified slightly by me.

Garlic-Mustard Glazed Skewers

In this recipe, chunks of chicken are bathed in a marinade that includes four tablespoons of Dijon mustard. Dijon mustard is a style of prepared mustard that originated in the city of Dijon, France. This prepared mustard has a pale yellow color and slightly creamy consistency. Traditionally, one of the crucial ingredients in traditional Dijon mustard is verjuice, which is a juice made from unripe grapes. This tart liquid gives Dijon mustard its characteristic flavor. Today, the main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. Dijon mustard has a tangy, sharp, and strong flavor with a bit of spice. Since 15 July 2009 Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighboring town of Chevigny-Saint-Sauveur and surprise, 80% of mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada.

This recipe calls for 2 tablespoons of smooth Dijon mustard and two tablespoons of country-style or coarse Dijon mustard. If Dijon mustard is not one of the condiments that you usually keep in your fridge, let alone two different types of Dijon mustard, you can use American yellow mustard to substitute Dijon. Yellow mustard has a tarter taste than Dijon, but it’s not as tangy, so it’s a great option if you’re not a fan of spicy foods.

Assemble your ingredients. Soak 12 wooden skewers in water. This helps prevent them from burning on the grill, although mine seem to burn every time. I used to own a nice collection of metal skewers but I disposed of them in a Marie Kondo moment.

Cut up 2-3 pounds of boneless chicken breasts or thighs into good sized chunks. Combine the marinade ingredients in a bowl. The marinade can be prepared in advance and stored in an airtight container in the fridge. Soak the chicken chunks in the marinade. While the chicken is marinating, cut up two red bell peppers and 2 medium zucchini into chunks. Thread the chicken and vegetables onto the skewers, alternating chicken and vegetables.

Preheat the barbecue and spray it with a non-stick spray or oil the grill grates. Grill the chicken skewers on medium-high heat, turning for even cooking. The chicken will be done in 7-8 minutes and should be attended while it’s on the grill. Serve with honey sriracha mayonnaise if desired.

Print Recipe

Garlic-Mustard Glazed Skewers

Meat, Chicken and Fish

By Bobby Flay's Grilling for Life, by way of Smitten Kitchen and slightly modified by me – Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 8 minutes – Total Time: 28 minutes

Chicken skewers bathed in a honey mustard marinade and grilled to a crisp and golden finish.

Ingredients

• Marinade:
• 2 tablespoons whole grain mustard
• 2 tablespoons smooth Dijon mustard
• 4 cloves garlic, minced (I used 4 cubes of frozen minced garlic)
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Chicken:
• 2-3 pounds boneless skinless chicken breasts or thighs, cut into big chunks
• 2 medium zucchini cut into half-moons
• 2 red bell peppers cut into 1 inch chunks
• Sriracha Honey Mayonnaise: (optional)
• 3 tablespoons mayonnaise (low-fat is fine)
• 1 teaspoon sriracha sauce
• 1 teaspoon honey
• Wooden skewers for threading the chicken chunks and vegetables

Instructions

1

Make the marinade: Mix the mustard garlic, white wine vinegar, soy sauce, honey, smoked paprika, salt and pepper together in a bowl.

2

Add the chicken chunks to the marinade.

3

Soak 12 wooden skewers in water.

4

Cut the zucchini lengthwise and slice into half-moons about 1/2 inch thick. Cut the red peppers into 1 inch square pieces.

5

Thread the marinated chicken pieces on the skewers alternating with pepper and zucchini pieces.

6

Preheat the grill. Grill the chicken skewers over medium-high heat until done, turning the skewers so that the chicken will cook evenly. The cooking time will vary depending on how hot your barbecue is. I cooked my chicken skewers for a total of 7-8 minutes.

7

Combine the mayonnaise, sriracha sauce and honey to make a dipping sauce if desired.

Notes

No barbecue? Don't fret. I would venture that these skewers can be made just as easily on a grilling pan on top of the stove. Adjust the cooking time as required.