Ingredients:
- 1/4 cup Dijon mustard
- 2 Tablespoons lemon juice
- 1/3 cup olive oil
- 1½ teaspoons Spike Seasoning (optional, I used it)
- A few grinds of black pepper
- 1 clove garlic (minced or just press it into the marinade)
- 1 pound boneless skinless chicken breasts
Directions:
- Whisk together all of the marinade ingredients.
- Cut the chicken breasts into cubes about 1-inch square.
- Put the chicken and marinade into a Ziploc bag. Seal and work the bag a bit to distribute the marinade. Refrigerate for at least 2 hours; 6 – 8 hours is even better.
- If using wooden skewers, soak them in water for 30 minutes. (This keeps them from catching on fire when you’re grilling.)
- Put the chicken on the skewers. Grill for about 4 minutes on one side. Turn and grill for an additional 3 – 4 minutes.
