Grilled Chicken Skewers

By RoketJSquerl

Ingredients

• 1 cup Olive Oil
• 3/4 cup Soy Sauce
• 1/4 cup Lemon Juice
• 1/4 cup Prepared Mustard (Dijon or Yellow)
• 1/4 cup Worcestershire Sauce
• 2 teaspoons Minced Garlic
• 1-1/2 teaspoon Freshly Ground Black Pepper
• 2 pounds Chicken Tenderloins
• 1 package Wooden Meat Skewers (or metal skewers if you have them)

Details

Adapted from thecountrycook.net

Preparation

Step 1

Combine all marinade ingredients and whisk together well.

Put chicken tenders into a lidded container and pour marinade over top of chicken. Make sure all the chicken is coated, then snap on the lid.

Pop it into the fridge for at least 4 hours or overnight.
When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they
don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Preheat grill on medium-high heat.
Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat. Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion
of the skewer. Don't try flipping using the skewer itself. Metal ones will be too hot to handle at this point and the wooden ones might break.

Allow to cool for a couple of minutes before serving.

Cook's Note: To keep food from sticking to your grill, you need to make sure you scrub off
any baked-on food that might still be on your grill grates or your chicken is just going to stick
to that blackened char. Don't have a grill brush? Just preheat your gas grill to high for a few
minutes and close the lid. Open it up, turn down the heat, and scrub grates with a wad of
aluminum foil. Works for me every time!