Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) Dijon mustard
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Cut chicken breasts into 1-inch cubes. Set aside.
  2. In a medium bowl, whisk together Dijon mustard, honey, olive oil, vinegar, soy sauce, garlic, thyme, salt, and pepper until well combined.
  3. Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight.
  4. Thread the marinated chicken onto the skewers, leaving a small space between each piece. Aim for about 5-6 pieces of chicken per skewer.
  5. Grilling: Preheat grill to medium-high heat. Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Baking: Preheat oven to 400°F (200°C). Place skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, turning halfway through, until cooked through. Pan-Frying: Heat a lightly oiled large skillet over medium heat. Add the skewers (in batches if necessary) and cook for 12-15 minutes, turning frequently, until cooked through.
  6. Ensure the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer.
  7. Garnish with fresh parsley and serve with lemon wedges, if desired.