This dish can be served as an entrée on an action packed evening or as a scrumptious appetizer at a festive cocktail party. The tender chunks of chicken will soak up the taste of the tangy, tart and sweet marinade in as little as 30 minutes, but the longer the marinating time the better. By varying the number of chicken pieces on each skewer, the recipe can be served either as an entrée or appetizer. The marinade doubles as the basting sauce as the chicken is grilling. As an alternative to grilling, the chicken can be baked in a 400 degree oven for 20 – 25 minutes. I like to place the chicken under the broiler for the last minute or so to add a slight char. Serving the skewers with a creamy sweet mustard dipping sauce makes them extra special as does a sprinkling of jewel colored pomegranate seeds and ever green parsley.
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Tender Cider Glazed Chicken Skewers with Mustard Dipping Sauce
- Total Time: 35 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Sweet and savory chicken skewers, perfect for grilling. Served with a tangy mustard dipping sauce.
Ingredients
- 1 cups (237 ml) honey
- 1/2 cup (118 ml) hard cider or apple cider
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 8 boneless and skinless chicken thighs cut in 1-inch pieces
- 1/3 cup (79 ml) Dijon mustard
- 3 tbsp honey
- 1/3 cup (79 ml) sour cream
- Pomegranate seeds and chopped parsley for garnish
- Wooden skewers soaked in water for 30 minutes before using
Instructions
- In a large resealable bag, combine ¾ cup honey, hard cider, Worcestershire sauce, 2 teaspoons Dijon mustard, smoked paprika, and chili powder. Add the chicken, seal the bag, and squish to coat. Refrigerate for at least 30 minutes or up to overnight.
- Preheat grill to medium-high heat (approximately 375-400°F (190-204°C)).
- Thread about 6 pieces of chicken onto each of 8 skewers for an entrée, or 2 pieces of chicken onto each of 24 skewers for an appetizer.
- In a small saucepan, bring the marinade to a boil over medium-high heat. Boil for 5-8 minutes, or until reduced by half.
- Grill the chicken for 3-4 minutes per side. After the first turn, baste with the reduced sauce. Continue grilling, turning and basting, for a total of 12-15 minutes.
- Meanwhile, prepare the dipping sauce: In a small bowl, combine ½ cup Dijon mustard, 3 tablespoons honey, and ¼ cup sour cream.
- Remove the chicken from the grill and place it on a platter.
- Sprinkle with pomegranate seeds and parsley, and serve with the dipping sauce.
- Dipping Sauce
- Combine all dipping sauce ingredients and stir to combine.
Notes
- For extra flavor, marinate the chicken for up to 24 hours.
- If you don’t have hard cider, apple juice can be substituted, but the flavor will be slightly less complex.
- Leftover skewers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 20
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What kind of cider works best for the glaze on these chicken skewers?
Hard apple cider gives the glaze a slightly tangy, fermented depth, but fresh apple cider works well too for a sweeter result. Reduce it long enough that it coats the back of a spoon before brushing it onto the skewers. 
Can I make the mustard dipping sauce ahead of time?
Yes, the dipping sauce holds well in the fridge for up to three days. Give it a stir before serving since the ingredients may separate slightly.
How do I keep the chicken from drying out on the skewers?
Cut the chicken into even pieces so they cook at the same rate, and don’t overcook past an internal temperature of 165 F. Basting with the cider glaze during the last few minutes of cooking also helps keep the surface moist.
Jeannie- thanks for interest in my recipe. I replied to the question in the comment above yours. The amount is 1/3 cup for both the honey and sour cream. Happy cooking!
Still waiting for an answer to JN’s question. Will someone let Amy Casey know she has would-be customers for her recipe if we can only find out what the typographic error was meant to say? Thanks!
Kamla, Sandra and JN – the amount for the honey and sour cream should be 1/3 cup for both. Thanks for catching the omission. I would love your comments after you try my recipe. Happy cooking!
Amy
same question as above .would love to try this recipe.sounds delicious
My question is the same as JN. However I presume that it means that the amount is up to our personal taste. For instance I would be very careful when adding the honey. I will try certainly try this – it sounds delicious.
There is a question mark in the list of ingredients for the “Cider Glazed Chicken Skewers” in respect of the amount of honey and sour cream to be used. Could you clarify this please as I would like to try this recipe. Thank you.