Dijon Grilled Chicken Kabobs Recipes

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PICANTE-DIJON GRILLED CHICKEN



Picante-Dijon Grilled Chicken image

We love to barbecue so much that we do it all year long. This recipe is one of my favorites because it has few ingredients and, since it doesn't need marinating, can be prepared for the grill in just minutes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 4

8 boneless skinless chicken breast halves (6 to 7 ounces each)
1-1/2 cups picante sauce
2 tablespoons Dijon mustard
1/4 cup packed brown sugar

Steps:

  • Flatten chicken breasts to about 1/2-in. thickness; set aside. In a small bowl, combine picante sauce, mustard and sugar., Place chicken over medium-hot heat; brush generously with sauce. Grill about 6-8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 504mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

DIJON CHICKEN SKEWERS WITH LEEKS, POTATOES AND ROSEMARY



Dijon Chicken Skewers with Leeks, Potatoes and Rosemary image

Grilled Dijon Chicken Skewers with leeks, potatoes and Rosemary. A delicious, healthy meal perfect for summer nights on the patio!

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     main

Time 40m

Yield 4

Number Of Ingredients 11

8 oz small fingerling potatoes
2 small leeks ( 1 inch-1 ½ inch in diameter)
1 lb chicken boneless, skinless Chicken breast
--
4 T dijon mustard
4 T olive oil
3 garlic cloves- grated or finely minced
1 T chopped fresh rosemary
½ teaspoon salt and pepper
--
lemon

Steps:

  • Soak Skewers in hot water for 30 minutes. Blanch potatoes in a pot of salted simmering water, until fork tender, for about 15 minutes ( depending on the size). Drain.
  • Cut leeks into disks about ¾ inch thick and set leeks in a saute pan with ½ inch of water (coming up half way up the sides of the leeks) bring to a boil, turn heat down and simmer on low for 5 minutes, until tender, and vibrant green. Drain, carefully, so they stay intact.
  • Cut chicken into 1 inch cubes and generously salt and pepper.
  • In a small bowl mix mustard, oil, minced garlic and rosemary, salt and pepper until incorporated.
  • Preheat grill to med high. Assemble Skewers- place chicken, potato, leek ( through the side, not middle) a lemon slice folded in half, and repeat, chicken, potato, leek and finish with chicken on the end. Should have enough to make 8 skewers total. Brush each sewer with the dijon marinade on all sides, using up all the marinade.
  • On medium high grill , grease with spray oil, and place skewers on the grill. Cover and let cook about 4 minutes, or until there are good grill marks. Turn over. Turn heat to medium, cover and cook 4 more minutes. Rotate and grill the other two sides of the chicken, for a few minutes. Turn heat off and let chicken rest on the grill, covered, allowing it to continue to cook through until its done, about 5 minutes. Place on a platter and scatter lemon slices and rosemary sprigs around.

Nutrition Facts : ServingSize 1 skewer, Calories 265 calories

DIJON SHRIMP AND CHICKEN SKEWERS



Dijon Shrimp and Chicken Skewers image

Shrimp, chicken, red pepper and zucchini are marinated in a mustard, soy sauce and apple juice mixture, grilled on skewers and served with couscous.

Provided by My Food and Family

Categories     Home

Time 2h35m

Yield Makes 6 servings, 2 skewers and 1 cup couscous each.

Number Of Ingredients 9

24 large shrimp, peeled, deveined
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 small red peppers, cut into bite-size pieces
1 medium zucchini, halved lengthwise, cut into bite-sized pieces
1/2 cup GREY POUPON Dijon Mustard
1/2 cup apple juice
1 Tbsp. lite soy sauce
2 cloves garlic, minced
6 cups hot cooked couscous

Steps:

  • Mix shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
  • Preheat grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.
  • Meanwhile, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.

Nutrition Facts : Calories 330, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS



Sour Cream-Dijon Marinated Chicken Kabobs image

You can easily double this recipe and I suggest you do so, this chicken is fantastic! Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes before threading.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (8 ounce) container sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh garlic
1 tablespoon prepared horseradish
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper (or use cayenne)
6 boneless chicken breasts (cut into about 1-1/2-inch pieces)
1 large red bell pepper (seeded and cut in desired pieces)
1 large cherry tomatoes (use as many as you want)

Steps:

  • In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
  • Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
  • Remove the chicken and discard marinade.
  • Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
  • Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

Nutrition Facts : Calories 565, Fat 33.3, SaturatedFat 13.7, Cholesterol 165.5, Sodium 648.5, Carbohydrate 17.1, Fiber 1.7, Sugar 11.3, Protein 48.7

DIJON GRILLED CHICKEN KABOBS



Dijon Grilled Chicken Kabobs image

Fire up the grill for Dijon Grilled Chicken Kabobs. We love the tangy flavor of Dijon mustard for these delicious grilled chicken kabobs.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
1 large each green and red peppers, cut into 1-1/2-inch pieces
3 Tbsp. olive oil
1 clove garlic, minced
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped green onions
2 tsp. lemon juice

Steps:

  • Heat grill to medium heat.
  • Thread chicken onto 4 skewers alternately with peppers; set aside.
  • Mix remaining ingredients in small bowl until blended.
  • Grill kabobs 7 to 9 min. on each side or until chicken is done, brushing frequently with mustard mixture.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 100 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

DIJON CHICKEN KABOBS



Dijon Chicken Kabobs image

"People are always asking for the recipe for these tangy, juicy chicken kabobs," comments Earleen Lillegard of Prescott, Arizona.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 5

1/2 cup Dijon mustard
1 tablespoon finely chopped green onion
2 cups soft bread crumbs
1/4 cup minced fresh parsley
1-1/4 pounds boneless skinless chicken breasts, cut into 3/4-inch chunks

Steps:

  • In a bowl, combine mustard and onion. In another bowl, combine bread crumbs and parsley. Toss chicken in mustard mixture, then coat evenly with crumb mixture. Line a baking sheet with foil; coat the foil with cooking spray. Thread chicken onto metal or soaked wooden skewers, leaving a small space between chunks. Place on the prepared baking sheet. Bake, uncovered, at 450° for 6-8 minutes or until juices run clear.

Nutrition Facts : Calories 222 calories, Fat 6g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 762mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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