We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
10 minutes
90 minutes
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 4 skinless, boneless chicken breast halves - cubed
- 0.25 cup chopped toasted almonds
- 16 bamboo skewers, soaked in water for 20 minutes
- Combine Dijon mustard, honey, vegetable oil, and lemon juice in a medium bowl. Add chicken, coat well, cover, and refrigerate for at least 1 hour, turning occasionally.
- Preheat your outdoor grill to high heat and lightly oil the grate. Allow wooden skewers to soak in water for approximately 20 minutes.
- Skewer the chicken and dispose of the marinade. Place on the grill and cook for 7 to 10 minutes until fully cooked and juices are clear.
- Take the skewers off the heat and swiftly coat the chicken with the almonds.
Similar Recipes
- 55min
Spicy Almond Chicken
Baked chicken with tangy red currant jelly-mustard sauce, topped with crunchy almonds.
- 65min
Autumn Dijon chicken salad recipe
Tangy dijon dressing, sweet pops of pomegranate, roasted almonds, and crisp apple slices create a flavorful and colorful Autumn salad.
- 80min
Tarragon Chicken Salad
Tangy tarragon chicken salad topped with crunchy toasted almonds.
- 10min
Chicken Salad with Toasted Almonds
Elevated chicken salad with toasted almonds, tangy pineapple, water chestnuts, and sweet grapes.
- 30min
Mandarin Chicken Saute
Transform ordinary chicken into a deliciously tangy dish by simmering orange jelly beans with broth, vinegar, honey, spices, and aromatic herbs. Pour over pan-seared chicken, garnish with almonds, green onion, and cilantro for a mouthwatering meal.