Ingredients
Scale
Chicken skewers
- ? cup honey
- ½ cup hard cider or apple cider
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 8 boneless and skinless chicken thighs cut in 1-inch pieces
Dipping sauce
- 1/3 cup Dijon mustard
- 3 tablespoons honey
- 1/3 cup sour cream
- Pomegranate seeds and chopped parsley for garnish
- Wooden skewers soaked in water for 30 minutes before using
Instructions
Chicken Skewers
- In a large resealable bag, add the ? cup honey, hard cider, Worcestershire sauce, 2 teaspoons of Dijon mustard, smoked paprika, and chili powder. Add the chicken and seal the bag. Squish the chicken with the marinade so it is completely covered with the sauce. Refrigerate for at least 30 minutes or up to overnight.
- Preheat grill to medium high heat.
- Thread about 6 pieces of chicken on each of 8 skewers for an entrée or 2 pieces of chicken on each of 24 skewers for an appetizer.
- Place the marinade in a small saucepan over medium high heat and bring to a boil. Continue boiling for 5 – 8 minutes or until the sauce is reduced by one-half.
- Grill the chicken for about 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, in a small bowl combine the ½ cup Dijon mustard, 3 tablespoons of honey, and ? cup of sour cream for the dipping sauce. Set aside.
- Remove the chicken from the grill and place on a platter.
- Sprinkle with pomegranate seeds and parsley and serve along with the Sweet Mustard Dipping Sauce.
Dipping Sauce
- Combine all ingredients and stir to combine.