It was a chicken night and kebabs just sounded so good. I had a little bit of my green chili mustard leftover Saucing It Up so I added a few more ingredients to that and used it as my marinade for my chicken. Not only was it very good and very tasty, but I got to use up some of my leftovers too, which made it a win/win. You all know how excited I get when I am able to recreate from my leftovers.
I gave the meal a Southwestern attitude by serving it over rice and black beans with corn, red bell peppers, garlic, jalapenos and green onions served with a cool, crisp, buttery chardonnay to complete the meal.
As you can see, it does not take much to make this dish. A few simple everyday ingredients transforms it from ho hum to wow! I thought I had more jalapeno bacon, and the plan was to wrap the chicken, but to my dismay, I only had a couple of pieces. Oh well. I used what I had and didn’t worry about the rest.
I par cooked the bacon and then cut the pieces in half and wrapped it around the chicken chunks. I cubed the chicken in large chunks and marinated in my sauce for about 1-2 hours before placing it on the skewers and grilling them up.
Garlic-Jalapeno Mustard Vinaigrette
1 TBSP Dijon mustard
1 TBSP whole grain mustard
1 TBSP garlic
1 jalapeno, seeded and diced fine
1/2 cup olive oil
1/3 cup white, wine or white balsamic or Prosecco vinegar
Blend everything together well, and marinate the chicken in the sauce for up to about 3-4 hours in the refrigerator.
When the chicken has marinated, skewer it up and place it on a hot grill.
Cook for about 10 or so minutes or until the chicken is cooked thoroughly, turning over at least once to cook the chicken and bacon evenly. When it is ready, serve it with your favorite side dishes, and it is time to sit back and enjoy. this is very easy to make and has very little fuss associated with you. But it will taste like you fussed for hours. 🙂 This dish will soon become a summertime favorite. Enjoy!
Stay cool, stay safe and stay well Everyone. ‘Til next time.