GRILLIN'

Nothing says summer like grilling. We've had a long spell of cold and rainy weather here in the great Northwest, so we finally broke out the BBQ when we had company over on Friday. (Even though it was still overcast.) You California folks must be chuckling about all the complaining we do about the weather.

Anyway, we have a recipe for chicken kabobs that is a surefire hit whenever we serve it, and it is incredibly easy. I put the chicken chunks in a gallon ziplock bag with the sauce and marinade it for 4-24 hours, the longer the better. Soaking the bamboo skewers in water for a couple hours will ensure that they don't burn during the cooking process. Also, leave a little space between the chicken pieces on the skewer so they cook evenly.

HAPPY GRILLING!!

Luv,

Gramps

HONEY MUSTARD CHICKEN SKEWERS

1 cup mayo

1 Tbsp Dijon mustard

1 Tbsp honey

1/2 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 clove garlic, finely minced

1 1/2 pounds boneless, skinless chicken breasts, cut in 1 inch pieces

Whisk to combine, pour over chicken pieces and marinade, then thread three or four pieces on each skewer.

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on med-high. Place skewers directly over the fire. Cover the grill and cook on one side for about 6 minutes. Turn and cook another 5 minutes, covered.

Makes 6 - 8 skewers