Monday, April 2, 2012

Chip-crusted Honey Mustard Chicken & Grape Skewers

I originally saw this recipe in a Rachel Ray magazine with a yogurt marinade. When we tried it out that way it just didn't taste right. After thinking about ways to spice it up I decided to use honey mustard instead and then some more on the side to dip in. Instead of a breading you use crushed up kettle chips that provide a nice crunch. These skewers are crunchy on the outside, sweet and tangy from the honey mustard and then sweet from the grapes. I had never cooked grapes before and was a bit skeptical of how it would taste, but they were surprisingly good and sweet! This made for a perfect party appetizer or as dinner on the night I "practiced" since it's never a good idea to serve something at a party you have never made before.

Chip Encrusted Honey Mustard Chicken & Grape Skewers
Serves: 10

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

  1. Combine 1/2 cup honey with 1/2 cup mustard and whisk until combined. Add the chicken and refrigerate for at least 4 hours.
  2. 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.
  3. 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.
  4. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature with remaning honey and mustard mixed together as a dipping sauce.

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