Cups, Sticks & Nibbles: Unlock Your Inner Hosting Confidence with Stress-Free Tips & Recipes by Nicole L. Meyer

Author:Nicole L. Meyer
Language: eng
Format: mobi
ISBN: 9781489704184
Publisher: LifeRich Publishing
Published: 2015-05-12T04:00:00+00:00

Servings: 6 skewers

Ingredients

• 2 tablespoons good tequila

• 2 limes, juiced

• 2 tablespoons honey

• 1/4 cup Dijon mustard

• 1 shallot, chopped fine

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon chopped flat-leaf parsley

• 1 tablespoon chopped cilantro

• ground pepper

• 1 pound chicken breast, trimmed and cut into bite-sized chunk

• 1 red bell pepper, cut into bite-sized chunks

Directions

1. In a small mixing bowl, combine everything but the chicken and peppers. The mixture should be similar in consistency to a barbeque sauce.

2. Put the chicken in a large resealable bag and marinate with half of the prepared sauce for at least 4 hours or overnight.

3. Preheat the grill to medium-high heat. Soak wooden bamboo sticks in water for at least 30 minutes prior to cooking. (Oops, I didn’t submerge them enough this time, as you will notice in the main picture.)

4. Thread the chicken and peppers, alternating, onto the bamboo sticks.

5. Divide the remaining sauce into two bowls; keep one in the refrigerator until serving time.

6. Once the grill is hot, cook the chicken skewers about 8 to 10 minutes. Halfway through, brush the chicken with the sauce, turning throughout.

7. When the chicken and peppers are nicely browned, remove from the oven, place alongside the extra dipping sauce, and serve.

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