Curried Honey Mustard Chicken Kabobs

As soon as I saw the addition of curry in this marinade I knew I'd have to give it a try, and I'm glad I did:@) Sweet, tangy, spicy (meaning exotic, not hot) and savory... there's a lot going on here folks. The original recipe uses whole chicken breasts, I cut mine into cubes for these Curried Honey Mustard Chicken Kabobs. The marinade coats all of the little pieces of chicken and makes for a very flavorful bite. I served it over Zucchini Rice-a nice combination!

Notes: Oil your grill grates really well, this wants to stick. And I will say the bell peppers didn't seem like a good fit with the curry, so you may want to stick with yellow and green summer squash which was very good! Actually, I'd recommend this marinade for zucchini as a grilled side dish, they go together that well (cube it and cook it quickly in a grill pan). Some apple would probably be a tasty choice for kabobs too...

Curried Honey Mustard Chicken Kabobs-from A Farmgirl's Dabbles

1/4 C honey

2 Tblsp prepared yellow mustard

1 Tblsp vegetable oil

1 tsp curry powder-I used Jamaican

S&P to taste

1 1/4 lb boneless, skinless chicken breasts, pounded to about 1/2" thickness

1. Mix together first five items, add chicken and marinate in fridge 2-4 hours.
2. Remove from fridge, heat up grill and grill until done. 
3. Alternately: If you want to make kabobs cut desired vegetables to approximately the same size as the chicken cubes and add to skewers, I did brush them with the marinade before placing them on the grill (then discard marinade). I used green bell pepper, onion and yellow squash.

Eat well and have a happy day:@)