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1/4 cup(s) fresh tarragon, minced
3 Tbsp Dijon Mustard (or really good with chipotle mustard)
3 Tbsp champagne vinegar (or red wine vinegar)
2 Tbsp water, warm
2 tsp olive oil, extra virgin
2 tsp honey
2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 pound(s) uncooked boneless skinless chicken breast(s), cubed
1 large uncooked red onion(s), cut into chunks
1/2 red pepper cut into 1 1/2-2 inch squares
1/2 yellow pepper cut into 1 1/2-2 inch squares


In a medium-size glass dish, combine tarragon, mustard, vinegar, water, oil, honey, salt and pepper; onions, peppers, and chicken and toss to coat.

Cover dish and refrigerate for 1 hour or up to overnight. 5 hours works great.

Remove chicken from marinade; save marinade for basting on grill. Evenly divide chicken, peppers, and onion among 3 long metal skewers.

Heat grill to high heat. Baste with leftover marinade until 5 minutes left. Cook chicken until no longer pink in middle, turning occasionally for even browning, about 12 minutes (chicken should reach an internal temperature of at least 165°F).

Yields 1 skewer per serving.