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Categories:
mustard sour cream fresh garlic horseradish honey salt black pepper chili pepper chicken breasts red bell peppers
Viewed: 27 - Published at: 5 months agoIngredients
- 14 cup Dijon mustard
- 1 (8 ounce) container sour cream
- 2 tablespoons minced fresh garlic
- 1 12 tablespoons horseradish
- 2 tablespoons honey
- 12 teaspoon seasoning salt (can use more, or use white salt)
- black pepper
- 1 teaspoon dried chili pepper flakes (or to taste)
- 6 boneless chicken breasts (cut into about 1-1/2-inch cubes)
- 2 large red bell peppers, seeded and cut into large pieces
Method
- In a large bowl mix together the Dijon mustard, sour cream, garlic, horseradish, honey, seasoned salt, pepper and chili flakes; remove about 3/4 cup and chill the remaining mustard mixture for 5 hours.
- In a large glass bowl toss the chicken cubes with the 3/4 cup mixture; cover and chill for 5 hours.
- Remove the chicken and discard the marinade.
- Thread the chicken on skewers alternating with the red bell pepper.
- Grill covered over medium heat (350-400F) for about 12 minutes or until done.
- Serve with remaining mustard/sour cream sauce.
