Sour Cream-Dijon Marinated Chicken Kabobs

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.

• Ready In: 5 hrs 10 mins
• Serves: 4-6

Ingredients

• 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)

Directions

1. 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.
2. Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
3. Remove the chicken and discard marinade.
4. Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
5. Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.