From inthekitchenwithkath.com
(Marinade adapted from one on the Kalyn’s Kitchen blog)
Serves 4
1/4 cup Dijon mustard
2 Tablespoons lemon juice
1/3 cup olive oil
1½ teaspoons Spike Seasoning (optional, I used it)
A few grinds of black pepper
1 clove garlic (minced or just press it into the marinade)
1 pound boneless skinless chicken breasts
1. Whisk together all of the marinade ingredients.
2. Cut the chicken breasts into cubes about 1-inch square.
3. Put the chicken and marinade into a Ziploc bag. Seal and work the bag a bit to distribute the marinade. Refrigerate for at least 2 hours; 6 – 8 hours is even better.
4. If using wooden skewers, soak them in water for 30 minutes. (This keeps them from catching on fire when you’re grilling.)
5. Put the chicken on the skewers. Grill for about 4 minutes on one side. Turn and grill for an additional 3 – 4 minutes.