Grilled Chicken Skewers
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- 1 c
- olive oil
- 3/4 c
- soy sauce
- 1/4 c
- lemon juice
- 1/4 c
- prepared mustard (yellow or dijon)
- 1/4 c
- worcestershire sauce
- 2 tsp
- minced garlic
- 1 1/2 tsp
- black pepper
- 1 1/2 lb
- chicken tenderloins
- 1 pkg
- wooden skewers (or metal skewers)
1Combine all marinade ingredients (the first 7 listed), mix well (you can zoop it all up in a blender if you prefer) and put into an airtight container.
Cut the chicken breasts into 1" strips or cubes if you prefer, or just use chicken tenders (which will save you a lot of prep time).
Put the chicken into the marinade, snap the lid on, give it a good shake and throw it into the fridge overnight (if possible) or for a minimum of 4 hours.
When ready to grill, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill). I often forget this step or I let the skewers soak too long and they often disintegrate on the grill but somehow I always manage to save the chicken! See my picture? Don't let that happen to you! Obviously you can skip this step if using metal skewers which will save you the headache.
Preheat grill on medium-high heat. Slide chicken onto skewers and grill for about 5 minutes per side.
Cook's Note: To keep food from sticking to your grill, you need to make sure you scrub off any baked-on food that might still be on your grill grates or your chicken is just going to stick to that blackened char. Don't have a grill brush? Just preheat your gas grill to high for a few minutes and close the lid. Open it up, turn down the heat, and scrub grates with a wad of aluminum foil. Works for me everytime!
Also, I will either spray my grill with nonstick spray made for grills or I will just put aluminum foil down and spray that with nonstick spray to keep food from sticking. You can make these on an indoor grill, but I prefer the flavor an outdoor grill gives the chicken.