Chip Encrusted Honey Mustard Chicken & Grape Skewers
1 cup Honey
1 cup Dijon Mustard
2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
60 red seedless grapes (about 1/2 pound)
10 ounce bag salt and pepper kettle-style potato chips
- Combine 1/2 cup honey with 1/2 cup mustard and whisk until combined. Add the chicken and refrigerate for at least 4 hours.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and a cookie sheet. *By putting the chicken on a baking sheet it allows it to brown and crisp up on all sides and not get soggy on the bottom.
- Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.