Grilled Chicken Kabobs with Creole Butter
Servings: six entrees or twelve appetizers
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch pieces
1 onion, cut into 1-inch chunks
1 pint cherry tomatoes
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
8 tablespoons unsalted butter
2 tablespoons Creole or whole grain mustard
1 tablespoon cider vinegar
1 clove garlic, minced
hot pepper sauce
Kosher salt and fresh ground pepper
To make the Creole Mustard Butter: in a small sauce pan, melt the butter. Add the remaining ingredients and whisk until incorporated. Season with salt ,pepper and hot pepper sauce. Refrigerate until ready to use.
Preheat the grill for medium, indirect heat. Coat the grill with cooking spray.
Thread the skewers, alternating the chicken, pepper, onions and tomato. Brush the kabobs with the Creole butter. Grill for 3-4 minutes per side.
Note: This dish works well with andouille sausage, shrimp or a combination of chicken, sausage and shrimp.Tags: Poultry, Spring Fever —