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Chicken Kabobs With Sweet-and-Hot Mustard Recipe

Barbecue > Grilled Chicken

Rating:

1 (8 ounce) container sour cream
¼ cup Dijon mustard
4 garlic cloves, pressed
1 tablespoon prepared horseradish
2 tablespoons honey
¼ teaspoon salt
¼ teaspoon pepper
¼ 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 ½ cup mustard mixture. Cover and chill remaining mustard mixture 4 hours.

Stir together ½ 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.

Makes 4 servings.