I tend to cook more meat, so I have a few nice recipees of my own. This is a nice sweet tangy recipee that works best with chicken or shrimp cabobs for grilling. This was a hit with the ladies that I cooked for so give it a shot.
2 tbs honey
2 tbs dijon mustard( I found the grey poupon kind works best)
2 tbs lemon juice
1.5 tbs diced onions or shallots
1 tbs rosemary
1/4 teaspn salt
1/4 teaspn pepper
1 tbs vegetable oil.
I usually mix this on the fly without measuring. The important things are the even portions of honey and mustard. I will usually add a little less lemon juice( adds tangy) and I wait till the end to add the oil(adds volume and helps with grilling).
I usually slice raw boneless chiken breasts into even strips and soak them in the sauce in a ziplock bag. I like to let them soak in the frig for an hour or two, but it really isnt necessary(longer they soak the better). Soak some bamboo skewers in water for 20 min, then slide the chiken strips in a zipzag fashion onto the skewers. Make sure that the meat isnt in big clumps that wont cook.
Pop those skewers on the grill and they take only a few minutes to cook.
If you mix up some of the grilling sauce, it makes for a great dipping sauce for the cooked meat.
