Miso Honey Mustard Chicken Skewers
Serving: 4-6
Preparation time: 15 minutes
Cooking time: 15 minutes

Sonia Wong
Salt and Pepper Here

Ingredients
Marinated chicken
- 2lb to 2½ pounds (900 g to 1,1 kg) bone skinless chicken thighs, cut into 1” cubes
- 3 tbsp (45 ml) Maille Dijon Original mustard
- 2 tbsp (30 ml) white miso paste
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) oil
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 3 cloves garlic, minced
- ¾ tsp (3.6 g) kosher salt (use 1½ tsp if Diamond Crystal brand)
- ½ tsp (1.3 g) sweet paprika
- Black pepper to taste
Sauce
- 2 tbsp (30 ml) melted butter
- 2 tbsp (30 ml) Maille Mayonnaise de Dijon
- 1 tbsp (15 ml) Maille Old Style Mustard
- 3 tbsp (45 ml) chopped fresh parsley
Preparation
- Coat cubed chicken thighs well with marinade ingredients and let marinade at least 30 minutes but ideally 3-4 hours or up to overnight, in the fridge.
- Soak 9-10 wooden skewers in cold water for 30 minutes before threading marinated chicken pieces onto skewers, close enough for pieces to touch snugly.
- Preheat grill to medium-high heat (400°F-425°F). While grill is preheating, mix ingredients for the finishing sauce and set aside near the grill, along with a brush and serving platter. Transfer chicken skewers onto it and grill for a total of 10-12 minutes, turning once until chicken is golden all over with some char-y edges. Keep the lid closed as much as possible during grilling. During the last minute or so, brush half of the finishing sauce onto the chicken. To check doneness, pull a piece of chicken off and insert a meat thermometer in the center – it should register 165F.
- Transfer skewers to a serving platter, and slather with the remaining finishing sauce while skewers are still hot. Serve with a leafy salad and warm bread. Enjoy!