HONEY MUSTARD CHICKEN KEBABS
FROM OUR PANTRY TO YOURS

Ingredients
1 1/2 lbs. chicken cut into 1 1/2” cubes

Honey Mustard Marinade
 1/4 cup Wildflower Honey
 6 tablespoons Bengal Mustard
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon. garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon pepper
1 teaspoon cayenne pepper
3 tablespoons olive oil

Whisk all of the marinade ingredients together. Add chicken, toss to coat. Marinate in the refrigerator 4-6 hours.
When ready to cook, thread chicken onto skewers.

Preparation
To Grill
Grease the grill and heat to medium-high heat. Grill chicken kebabs for approximately 8-10 minutes, rotating a few times until nicely browned, slightly charred on each side and chicken is cooked through, basting halfway through cooking.

To Oven Broil
Line a baking sheet with aluminium foil and lightly spray with nonstick cooking spray. Add the chicken kebabs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on the thickness of chicken, basting when you turn chicken.