Sour Cream-Dijon Marinated Chicken Kabobs |
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Prep Time: 300 Minutes Cook Time: 10 Minutes |
Ready In: 310 Minutes Servings: 6 |
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You can easily double this recipe and I suggest you do so, this chicken is fantastic! Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes before threading. Ingredients:
1 (8 ounce) container sour cream |
1/4 cup dijon mustard |
2 tablespoons minced fresh garlic |
1 tablespoon prepared horseradish |
2 tablespoons honey |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon red pepper (or use cayenne) |
6 boneless chicken breasts (cut into about 1-1/2-inch pieces) |
1 large red bell pepper (seeded and cut in desired pieces) |
1 large cherry tomatoes (use as many as you want) |
Directions:
1. In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
2. Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
3. Remove the chicken and discard marinade.
4. Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
5. Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.
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