Prep 5 hrs
Cook 10 mins
You can easily double this recipe and I suggest you do so, this chicken is fantastic! Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes before threading.
- 1 (8 ounce) container sour cream
- 1⁄4 cup Dijon mustard
- 2 tablespoons minced fresh garlic
- 1 tablespoon prepared horseradish
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon red pepper (or use cayenne)
- 6 boneless chicken breasts (cut into about 1-1/2-inch pieces)
- 1 large red bell pepper (seeded and cut in desired pieces)
- 1 large cherry tomatoes (use as many as you want)
- In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
- Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
- Remove the chicken and discard marinade.
- Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
- Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.
Made this today, and my family raved about it! I made a few different types, and this is the one everyone kept coming back for! I had a variety of veggies (not just the ones listed in the recipe)and it was all terrific!! Thanks for this great recipe! I'll be sure to make this several times this summer!
Another great recipe from Kittencal! I followed the recipe for the marinade except that I didn't realize until it was too late that I didn't have any horseradish. The chicken was incredibly moist and the taste was fabulous. I marinated the chicken for about 24 hours and it was worth it! I used zuchinni and mushrooms for the veggies. I will add this to my "Best of Zaar so far" cookbook. Thanks, KCShell
First, I have to say my husband was feeling lazy so I cooked these in the oven and maybe that was my problem, however the chicken seemed very bland to me. I was very impressed with how moist the chicken was (I left it marinating overnight), but the taste of the marinade just didn't do it for me and my husband. The garlic seemed a little overpowering and I really couldn't taste the mustard at all. With some tweaking I bet we would really enjoy this, and I might give it another try on the grill this time with less garlic and more mustard and red pepper.