Summer is here and these Grilled Chicken Skewers with Mustard Sauce are a fun, easy and delicious way to enjoy grilling,  just serve with a side of grilled veggies.

Grilled chicken skewers on a grey board with grilled zucchini and corn

Food on a stick is just fun and dipping it a delicious sauce makes it even better. What I also love is when an entire meal can be prepared on the grill. Keeping the heat out of the kitchen.

Mustard sauce in a grey bowl garnished with fresh rosemary

The mustard sauce is also prepared on the grill. It is started by sautéing shallots and garlic in butter with fresh rosemary. The pan is deglazed with white wine and chicken stock is added, then simmered until reduced and thickened. The sauce gets can be blended to make it nice and smooth.

Grilled chicken skewers and vegetables on the grill

The chicken is marinated in the same ingredients as the sauce.  After marinating they are threaded onto metal skewers and grilled to perfection.

 

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Yield: 4

Grilled Chicken Skewers with Mustard Sauce

Perfectly grilled chicken skewers with vegetables

Chicken breasts are marinated in shallots, garlic, rosemary and wine, skewered then grilled served with a delicious mustard sauce.

Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes

Ingredients

  • For the marinade:
  • 1 pound chicken breasts, cut into 1 inch thick strips
  • 1 medium shallot, chopped
  • 1 clove garlic, chopped
  • 1/3 cup Louis Jadot chardonnay
  • 1 tablespoon fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the sauce:
  • 1 tablespoon unsalted butter
  • 2 medium shallots, chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 garlic clove, grated
  • 1 tablespoon flour
  • 1/2 cup chardonnay
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 3 tablespoons Dijon mustard

Instructions

  1. For the marinade:
  2. Add the chicken to a ziptop bag or bowl with a lid.
  3. To a blender add the shallots, garlic, wine, rosemary, dijon salt and pepper. Blend until smooth
  4. Pour the marinade over the chicken and make sure all pieces are well covered. Seal and refrigerate for 2 hours.
  5. For the sauce:
  6. Melt the butter in a skillet over medium heat.
  7. Add the shallots and rosemary and cook until softened about 5 minutes.
  8. Stir in the garlic and cook for 2 minutes, do not burn.
  9. Mix the flour into the shallots and butter. Cook for 1 minute, stirring.
  10. Stir in the wine, salt and pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
  11. Pour in the chicken stock while stirring, then stir in the mustard until well mixed.
  12. Transfer the sauce to a blender and blend until smooth. Set aside.
  13. Preheat outdoor grill on high.
  14. Thread the chicken pieces onto skewers and grill 5 minutes per side.
  15. Serve warm with the mustard sauce.

Nutrition Information

Yield

4

Amount Per Serving Calories 263Saturated Fat 2gCholesterol 82mgSodium 1287mgCarbohydrates 11gFiber 1gSugar 4gProtein 27g

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