Keto Double Mustard Chicken Skewers
0.5g
Net Carbs
11.4g
Protein
1.3g
Fat
0.2g
Fiber
63
Calories
Cooking tip: Summer grilling recipes are all about the sauce, and all about timing. For this recipe, it is very helpful to have an instant read meat thermometer to be able to pull the skewers off the grill as soon as they are completely cooked so the meat is tender.
Ingredients:
- 2 tablespoons dijon mustard Woodstock
- 2 tablespoons cider vinegar USDA
- 1/4 cup stoneground mustard Woodstock
- 1 tablespoon sugar free maple flavor syrup, Maple Grove Farms
- 1 teaspoon fresh garlic FNDDS
- 1 teaspoon paprika USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 tablespoon tamari soy sauce USDA
- 1 3/4 pounds raw chicken breast, skinless, boneless USDA
Directions:
Equipment note: you will need 7 standard skewers, or 14 6-inch skewers for this recipe.
- If using wooden skewers, soak in water for at least 30 minutes before use.
- In a medium bowl mix both mustards, vinegar, tamari, sugar free syrup, minced or pressed garlic, paprika and pepper until fully combined. Set aside 2 tablespoons of the mustard mix for serving.
- Cut chicken into 1-inch cubes and evenly thread onto skewers, about 2 ounces of meat on each of 14 skewers, or 4 ounces on each of 7 skewers. Brush to coat chicken skewers evenly with remaining mustard sauce.
- Heat grill or grill pan over medium-high heat. Cook chicken skewers for 3 minutes, rotate, cooking each side for another 2-3 minutes, until cooked through to an internal temperature 165°F. Place on a platter and drizzle with reserved 2 tablespoons mustard sauce.
