Grilled Chicken Kebabs with Maple-Mustard Dip

A dinner-party winner, this recipe for chicken kebabs is surprisingly simple. The chicken breasts have nothing on them but salt and pepper, so don't be too skimpy with the pepper; the flavor is key. If you prefer a more savory dipping sauce to a sweeter one, swap in 1 teaspoon wasabi powder for the maple syrup. Using bamboo skewers makes the grilling easy, but you can also cook the chicken without skewers and serve with toothpicks on the side for easy pickup.

Courtesy of Sharon Bowers

Grilled Chicken Kebabs with Maple-Mustard Dip

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    2 pounds boneless skinless chicken breasts 1/2 cup dijon mustard
    extra virgin olive oil 2 tablespoons mayonnaise
    salt and freshly ground black pepper 2 tablespoons maple syrup


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    • 1

      Soak bamboo skewers in water for 10 minutes. Slice the chicken breasts 1/2-inch thick on the diagonal and thread them onto the skewers. Drizzle both sides with olive oil and sprinkle both sides liberally with salt and pepper.

    • 2

      Stir together the Dijon, mayonnaise and maple syrup and set aside in a small serving bowl.

    • 3

      Preheat a broiler or grill pan on high. Cook the skewers 3 to 4 minutes per side. Arrange on a platter and serve with the mustard dipping sauce.

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