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CHICKEN KABOBS WITH HONEY-POPPY SEED GLAZE

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 4
INGREDIENTS
  • 8 skewer = 10" wooden skewers
  • 3/4 cup honey
  • 3/4 cup distilled white vinegar
  • 1-1/2 tablespoons Gulden's® Spicy Brown Mustard
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 teaspoon poppy seeds
  • PAM® Grilling Spray
  • 1/2 medium green bell pepper, cut into 1-inch chunks
  • 1/2 medium red bell pepper, cut into 1-inch chunks
  • 1 small yellow summer squash, halved lengthwise, then cut into 1/2-inch slices
  • 2 small onions, quartered
  • 8 whole fresh mushrooms
DIRECTIONS

Soak wooden skewers in water 30 minutes. Meanwhile, combine honey, vinegar and mustard in medium bowl. Remove 3/4 cup of the honey mixture; place in small saucepan; set aside. Add chicken to remaining honey mixture; toss to coat. Cover. Refrigerate 30 minutes to marinate, stirring occasionally.

Add cornstarch and water to 3/4 cup honey mixture in saucepan; mix well. Cook over medium heat 8 minutes, or until thickened and translucent, stirring constantly. Remove from heat. Stir in poppy seed; set aside.

Spray grate of outdoor grill with grilling spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Drain chicken; discard marinade. Thread chicken, accordion-style, onto skewers, include at least 3 pieces of either red and green bell pepper, squash, onion or mushroom.

Grill 3 minutes on each side, or until chicken strips are no longer pink in centers, brushing frequently with the honey poppy seed mixture.