Easy Tarragon-Dijon Chicken Skewers
Prep: 30 minutes plus marinating
Grill: 12 minutes • Serves: 4
1/3 cup olive oil
5 tablespoons fresh lemon juice
2 tablespoons Grey Poupon Dijon mustard
2 teaspoons chopped fresh tarragon
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
8 (10-inch) wooden skewers
2 red bell peppers, cut into 1-inch chunks
Lemon wedges for garnish (optional)
1.In medium bowl, whisk garlic, oil, lemon juice, mustard, tarragon, lemon zest, salt and black pepper. Makes about 2/3 cup oil mixture.
2.Reserve 1/4 cup oil mixture. Place chicken in large zip-top plastic bag; pour remaining oil mixture into bag. Seal bag, pressing out excess air; massage chicken in bag to coat and refrigerate at least 1 or up to 4 hours.
3.Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 15 minutes. Remove chicken from marinade; discard marinade. Alternately thread chicken and bell peppers onto skewers. Place skewers on hot grill rack; cover and cook 12 minutes or until internal temperature of chicken reaches 165°, brushing with reserved 1/4 cup oil mixture and turning every 3 minutes. Makes 8 skewers.
4.Serve skewers garnished with lemon wedges, if desired.
Approximate nutritional values per serving (2 skewers):
385 Calories, 22g Fat (4g Saturated), 94mg Cholesterol, 506mg Sodium,
8g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 35g Protein
Smart Swaps:
> Use chicken breasts or a mix of breast and thigh to strike the right balance of leanness and moisture. Marinate the chicken overnight for a deeper flavor and quicker weeknight grilling.
