1 (8 ounce) container sour cream
1/4 cup Dijon mustard
4 garlic cloves, pressed
1/2 tablespoon prepared horseradish
2 1/2 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried crushed red pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, cut into bite-size pieces
1 large yellow bell pepper, cut into bite-size pieces
Stir together first 8 ingredients; remove 1/2 cup mustard mixture. Cover and chill remaining mustard mixture 4 hours.
Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill 4 hours.
Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper.
Grill covered with grill lid over medium-high heat (350 degrees F to 400 degrees F) 12 minutes or until done. Serve with remaining mustard mixture.
Chicken, turkey, game hen, water fowl etc.
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- Pit Master
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