Prep Time
15 Mins
Cook Time
5 Mins
Yield
Makes 6 servings (serving size: 2 skewers and 2 1/2 tablespoons dipping sauce)
Photo: Tina Rupp

How to Make It

Step 1

For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.

Step 2

In a small bowl, whisk together all marinade ingredients; set aside.

Step 3

Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.

Step 4

When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.

Step 5

Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.

Step 6

Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.

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