3/4 cup dijon mustard
3/4 cup orange marmalade
2 tsp dried thyme
1 1/4 lbs boneless, skinless chicken breasts cut into strips
20 wooden skewers (soaked for 30 minutes)
Mix mustard, marmalade and thyme. Reserve 1/2 for dipping and brushing and refrigerate. Toss chicken with remaining mustard mixture. Cover and refrigerate at least 20 minutes to marinade. Thread chicken on skewers and place on rack of broiler pan. Use 1/4 cup of reserved sauce and brush onto chicken. Broil chicken 4" from heat 6-8 minutes, turning and brushing occasionally, broil until cooked through.
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Thanks to Aubrey Shaw for this fantastic recipe. I use it all the time when I am BBQing chicken. It has such a great taste and best of all the family loves it too.
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