It’s incredibly creamy and rich. Most likely the finest cheesecake I’ve ever had. Any variety of jam tastes fantastic with this recipe!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 4 skinless, boneless chicken breast halves – cubed
- ¼ cup chopped toasted almonds
- 16 bamboo skewers, soaked in water for 20 minutes
Instructions
- In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
- Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
- Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.
Nutrition Facts
| Calories | 58 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 0 g |
| Sodium | 43 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
this was good, didn’t have time to marinate it for a full hour but did for about 1/2 hour. Rather then cube the chicken, I cut the chicken into strips and cooked it on the indoor grill.
The recipe sounded foolproof but I found the flavor light and overall boring….I won’t make this again.
Delicious! I made a vegan version with Gardein “chicken.” Taking a cue from another reviewer, I added some green pepper, pineapple, and mushrooms.
cooked twice now and they are awesome. We discovered the almonds didn’t stick, and gray on a stick wasn’t appealing so we modified the second time. We add pineapple between the chicken. Then we added about a 1/8 of cup of pineapple juice to the almonds. They stuck on and this was so delicious. Next time we are going to make some type of pineapple sauce/salsa to dip them in.
I added in yellow and red pepper, onion petals, mushroom. Very good, didnt find almonds added much as they didnt stick very well.. Next time I will add the almonds into the marinade.
Nice flavor but I would consider just grilling the whole breast instead of putting on skewers. Came out a little dry.
Loved it – quadrupled marinade recipe and didn’t put the chicken on skewers, just placed on grill.
I found this very boring, marinated all day, nothing tangy about it, if it weren’t grilled would have tasted just like plain chicken, almonds add very little except crunch factor. Would not make again.
Great fresh summer fun. I tripled the mustard and honey and added 2 tbs worsteshire and 3 cloves fresh/crushed garlic. My neighbors are asking for the recipe.
A great little dish. No need to put it on the skewers unless you are using this as a side dish. It needed triple of the marinade in my opinion. Very easy to make and will surely make again.
Delicious, but I wish there was a way to get the almonds to stick better.
These were delightful! Easy to make, and very tender with a light, tangy flavor. I also grilled up some veggies, and put everything over rice.
my family LOVED this recipe! will definitely make again…i brushed the marinade on continuously throughout the cooking process though since other reviews suggested to do it…and the flavor came out amazing! Also, instead of using just regular almonds, i used honey roasted and salted ones…that made the flavor kick! thanks so much!
I thought this recipe was pretty good and super easy!!
I followed another reviewer’s advice and added a Tbsp of Worcestershire sauce and a bit of minced garlic, and these tasted very good! I base my rating on this small change. I do agree that while the flavor was delicious, it was a little on the weak side, and my chicken marinated overnight, so next time I want to make double the sauce and put aside about a half cup to a cup so I can brush the kabobs right before serving to give them that extra flavor. I also wound up having to bake these on a roasting rack since our grill was feeling out of spirits, but they still came out tender and juicy! Very good!
Very good! I added about a tablespoon of Worcestershire sauce and a couple cloves of crushed garlic to the marinade. It reminded me of foil chicken at Chinese food restaurants!
Slightly disappointed. The flavor was just okay. As many have mentioned, it is not a very strong flavor, but what you could taste was not superb. If you want to jazz up some chicken for use in something else where a strongly flavored chicken is unnecessary and could detract from the dish, as one reviewer mentioned in a salad for example, this would be a great chicken. I doubt that I will make this again unless it is for such a purpose.
This is good stuff! Very easy to make. Make sure you marinate your chicken for at least 4 hours. I also recommend a full cup of finely chopped almonds. I don’t like the idea of basting with something the chicken marinated in so I made a separate batch for the basting for safety reasons.
I really liked this recipe but made a few changes. I served this as a main dish so I cut the chicken into large chunks. I marinated the chicken chunks in the fridge for a whole day because I forgot to make it that night. The tangy taste permeated the chunks. Then I skewered them on metal kabobs and I cooked them for 10 minutes on medium on the grill but they came out too dry. I would suggest cooking them for a shorter period of time. My family really liked them and want me to make it again for them.
This was an alright recipe it didn’t really work well being made into kabobs with peppers etc. b/c the meat took way too long to cook….
Everyone loved this dish. I even forgot to roll the kabobs in almonds and it was still a keeper. served over fried rice with grilled corn. Marinated several hours and followed the recipe for a great result.