Honey Mustard Chicken Skewers

1 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
1 Clove Garlic, Finely Minced
1 1/2 Pounds Boneless, Skinless Chicken Breasts, Cut into 1 - Inch Pieces
Vegetable Oil for Brushing

In a bowl, combine the mayonnaise, mustard, honey, garlic powder, salt, pepper and garlic. Whisk to combine. Measure out 1/4 cup of the mixture, cover and refrigerate until needed.

Place the chicken pieces in a 1-gallon lock-top plastic bag or in a shallow dish. Pour the remaining honey-mustard mixture over them, coating well. Squeeze all of the air out of the bag and seal it or cover the dish.

Refrigerate for at least 4 hours or for up to 24 hours, turning the bag or stirring the chicken to marinade evenly.

About 2 hours before you are ready to  begin grilling, put 6 to 8 bamboo skewers , each 8 inches long, in water to soak.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high. Drain the skewers. Remove the chicken pieces from the marinade and thread them on the skewers, dividing the pieces evenly. Brush the grill with vegetable oil.

Place the skewers directly over the fire. Cover the grill and cook on one side for about 6 minutes, checking occasionally to make sure the chicken isn’t burning. Turn the skewers over, recover the grill and continue cooking until the chicken is tender and opaque throughout, about 5 minutes longer.

Arrange the skewers on a serving platter and drizzle the reserved honey-mustard sauce over the top. Serve immediately.

Nordstrom’s Friends & Family Cookbook