Oh, hello. We back. From what seems like the ends of the earth! I’ve missed you – have you missed us?! When we last posted – over two weeks ago 😰 – we were in Mexico for Food Blog University, a learning experience so amazing that it deserves its own post at a later date.
Over time, I’ve realized that you wonderful readers comprise an interesting mix of people and you come to The Fitchen for very different reasons. Many of you are vegan, most are vegetarian, most are gluten-free, and many are paleo. Yes, I just said vegan and paleo in the same sentence. *ducks for cover*
But hear me out – I think the reason for this unlikely intersection of dietary preferences/needs actually makes sense here. We focus on making our recipes wholesome, simple, and nutritious and that’s where vegans and paleo-dieters can see eye-to-eye, if you ask me. For the most part, both camps make an effort to eat real food without superfluous ingredients and artificial crap. This concludes my lets-all-be-friends soapbox.
When Steve’s Paleo Goods sent us a box full of goodies, it was like Christmas came early. Some of the contents such as the addicting dried strawberries and apple granola, were meant for snacking. And some were for cooking. Exhibit A – this bomb maple mustard dressing which is slightly sweet, creamy, and has just the right amount of zing. Cue cooking with it. Or dipping stuff in it. Or drinking it… whatever.
It may be/probably is past grilling season where you’re from, but there is an oven-related solution for that in the recipe. We took advantage of the unseasonably warm November weather (mid-70’s!!!) this week and pulled out the grill just one more time.
Oftentimes, the trouble with grilling chicken is that it turns out dry. Of course, that never happens when Clark is grilling, though. 😏 BUT – if dry chicken has happened to you/is your worst nightmare, this recipe is the solution. Start out with chicken breast tenders – this is key – and marinate them in this maple mustard sauce – also key – before grilling. What you’ll end up with is tender, juicy bites of tangy meat with that dreamy straight-off-the-grill aroma.
Even if you have to forego the grill, the oven will still result in perfect chunks of succulent chicken. You really can’t go wrong.Print
Honey Mustard Grilled Chicken Kebabs + A Giveaway
Marinated in tangy maple mustard dressing, these chicken kebab bites are tender, juicy, and flavorful.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 kebabs 1x
- Category: Main
- 1 lb. chicken breast tenders
- 1/2 cup maple mustard dressing or honey mustard dressing
- 1 red onion, sliced
- Heat grill on high.
- Chop chicken breasts into 1-inch chunks and add to a medium sized bowl. Chop red onion into 1-inch pieces and add to the chicken. Pour in dressing and toss to coat.
- Skewer chicken chunks and red onion, alternating back and forth until you run out of both.
- Arrange on the grill and cook for 9 to 12 minutes, rotating halfway through the cooking time.
- Remove from grill and allow to cool.
If you can’t grill your chicken, follow the instructions below:
Preheat the oven to 375º.
Line a baking sheet with aluminum foil and lightly coat with olive oil spray.
Arrange kebabs on the baking sheet and bake for 10-12 minutes.
- Calories: 150
- Sugar: 4 g
- Sodium: 272 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 24 g