Grilled Chicken Kabobs with Mustard, Brown Sugar and Allspice-George Foreman or Outdoor Grill

This Mustard, Brown Sugar and Allspice Chicken is a great idea for when you don't have a lot of time to let the meat marinate for hours. I also liked that some of the sauce gets set aside to be used as a dipping sauce. The original recipe called for chicken thighs, I opted for boneless breast added to shish-ka-bobs. It was way too windy to do any outdoor grilling so I fired up the George Foreman Grill and it did a nice job. This was a tasty little dinner folks and the sauce would be great with pork or ham too.

Since I used cubed chicken breast I gave it a quick 15 minute soak in a brine while I cut up my veggies, pat it dry before adding to sauce.
Brine: 2 C water, 2 Tblsp kosher salt, 1 Tblsp sugar.

This is another simple kabob idea that would be great with pineapple and more onion... Lot's more onion:@)

Brown Sugar and Allspice Chicken-from Taste and Tell
1/2 C prepared yellow mustard
1/3 C packed brown sugar-I had dark brown, light would be a little prettier
1/2 tsp ground allspice
pinch of crushed red pepper flakes
8 boneless, skinless chicken thighs-approx 2lbs

1. Mix sauce in bowl, reserve 1/4 C of the sauce. 
2. Add chicken, mix well to coat with sauce.
3. Grill, covered, over medium heat for 6-8 minutes per side or until the chicken is cooked through.
4. Serve with the dipping sauce.
5. For kabobs: Simply alternate chicken and veggies/fruit of your choice on skewers. My veggies were given a light coating of olive oil, S&P. Even though the chicken was coated with sauce I gave it one final brushing while on the grill.

Fire up the grill of your choice and have a happy day:@)