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2

Tarragon-Dijon Chicken Kebabs

Total Time
1 hr 27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
A flavorful tarragon-dijon marinade makes standard grilled chicken something special. Serve these with a platter of grilled potatoes for a super keep-the-kitchen-cool meal.
Ingredients

fresh tarragon

¼ cup(s), minced

Dijon Mustard

3 Tbsp

champagne vinegar

3 Tbsp

water

2 Tbsp, warm

olive oil

2 tsp, extra virgin

honey

2 tsp

kosher salt

2 tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

1 pound(s), cubed

uncooked red onion(s)

1 large, cut into chunks

cooking spray

2 spray(s)

Instructions

  1. In a medium-size glass dish, combine tarragon, mustard, vinegar, water, oil, honey, salt and pepper; add chicken and toss to coat. Cover dish and refrigerate for 1 hour or up to overnight.
  2. Remove chicken from marinade; discard marinade. Evenly divide chicken and onion among 4 long metal skewers.
  3. Off heat, coat a grill rack or grill pan with cooking spray; heat grill to high heat. Cook chicken until no longer pink in middle, turning occasionally for even browning, about 12 minutes (chicken should reach an internal temperature of at least 165°F). Yields 1 skewer per serving.

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