The recipe called for skewering the meat and just brushing it with the sauce. (Honestly, no skewering is necessary if using an indoor grill.)
I chose to cut the breasts about 1/4" thick and soak the meat in the marinade while the grill heated up. Then I skewered the meat and gave it one final brushing of marinade before placing on the grill.
These were cooked on a George Foreman Grill, I took them off the skewers for pics...
and to nibble on, I was hungry:@)
1 tsp lemon zest
1/4 C fresh lemon juice
2 Tblsp Dijon mustard
1 Tblsp canola oil-I forgot this
2 tsp chopped fresh dill or 1/4 tsp dry dill weed
1/4 tsp salt
1/4 tsp black pepper
1 1/2 lb boneless skinless chicken breast, cut into strips
24 (10") skewers
- Mix first seven ingredients in bowl large enough to hold the chicken.
- Add chicken to bowl and completely cover chicken with marinade.
- Plug in George Foreman Grill, allow to heat for at least a full five minutes.
- Skewer chicken (or simply place chicken on grill), grill until chicken is cooked through, approximately 2-4 minutes.
Eat well and have a happy day:@)