2 large chicken breasts
1/2 cup yellow mustard
3 tablespoons liquid honey
1 clove garlic, minced
Salt & pepper, to taste
If you’re using wooden skewers, it’s a good idea to soak them for at least half an hour to help prevent splintering and burning.
Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it’s coated.
Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
Once your chicken is done marinating, oil your BBQ/grill’s grate and pre-heat it to high. Thread the chicken onto skewers (I had 5 skewers). Pour any extra marinade over them.
Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it’s cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.
As with any BBQ/grill/grill pan, use your best judgment on what heat/how long to cook these for. My instructions should be taken as a guideline only.