Mustard-Rosemary Chicken Skewers

Happy Summer!  'Tis the season for visits to the beach, bike rides, and of course, grilling.  I have several favorite recipes exclusive to the grill, so my anticipation of grilling season rivals that of Christmas.  While I enjoy the reliable stand bys, it is always fun to find new and healthy recipes to add to the favorites.  

So in the spirit of summer, when I saw this recipe for Mustard-Rosemary Chicken Skewers, I could not wait to fire up the grill!   Skewers are such a convenient way to serve your meat and veggies, all threaded on a handy little stick.  Plus there is something fun about having dinner on a stick.    

These tasty skewers did not disappoint.  The rosemary, mustard and balsamic vinegar are an incredible flavor combination with the chicken and veggies.  From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!).  I have written the recipe below according to these changes. 

These skewers are perfect for entertaining at your next summer celebration and have landed a spot on the grilling favorites list in this house.

Have a great weekend!


Mustard-Rosemary Chicken Skewers
Yields 4 servings

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely chopped
pinch salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for grill (or use cooking spray on grill)
1 pounds boneless chicken breasts, cut into 1 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1-inch pieces
5 scallions, trimmed and cut into 1 1/2 inch pieces

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling...perfect to do while the chicken and vegetables are marinating.

1. In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper.  Slowly whisk in the oil.
2. Place chicken, bell pepper and scallions in a Ziploc bag.  Add the marinade, making sure to coat chicken and vegetables. Refrigerate at least 40 minutes.
3. Heat the grill to medium high and brush with olive oil (or spray with cooking spray).  Thread chicken, peppers and green onions on skewers.  Transfer to grill and cook, turning occasionally, until chicken is charred and no longer pink (approx 8 minutes). 

Adapted from Fitness Magazine