Cajun Chicken Skewers
with Tangy Honey Mustard
Easy. Delicious. Able to meal prep & cook in bulk. Great as leftovers. Basically my homemade version of Chick-fil-a nuggets dipped into Chick-fil-a Sauce.
Do I need to write anymore??
What I mainly wanted to share in publishing this favorite recipe is the way I prep and season the chicken. it’s a little bit of a game changer. I start by measuring all the spices into a medium bowl and mix them together. Then I add the olive oil to make a paste. Finally, I add the diced chicken and toss to coat. For me, this method of seasoning the chicken, as opposed to shaking on dry spices, ensures the chicken is thoroughly coated in a thick and even layer of the spice blend. I use this seasoning method for diced chicken breast, but also whenever I sauté or grill a whole chicken breast or thigh.
To minimize my clean-up, I prefer to cook these chicken skewers on the grill, but you could also cook them with a cast iron pan on the stovetop. If needed, you can prep the chicken ahead of time earlier in the day. I usually double the recipe for leftovers—a skewer or two of chicken is a perfect protein over a salad for lunch the next day. If you are a honey mustard fan, this homemade honey mustard sauce is a MUST! This version is a bit tangy which compliments the Cajun spices on the chicken.
Ingredients:
3 chicken breasts (1.5 lbs), diced into 1” cubes
2 1/2 tsp smoked paprika
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp pink Himalayan salt
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp chili powder
1/2 tsp cayenne pepper (reduce to 1/4 tsp if you don’t like spicy food)
1/2 tsp black pepper
2 Tbsp parmesan cheese, finely grated
2 to 3 Tbsp olive oil
chopped fresh cilantro, parsley or oregano, for garnish
For the tangy honey mustard dipping sauce:
4 Tbsp Dijon
3 Tbsp plain whole milk Greek yogurt, or avocado oil-based mayonnaise
3 Tbsp honey
2 Tbsp freshly squeezed lemon (or lime) juice
2 Tbsp apple cider vinegar
Salt & pepper to taste
Instructions:
in a medium bowl, combine the olive oil with the smoked paprika, garlic powder, onion powder, salt, oregano, thyme, chili powder, cayenne pepper, black pepper and parmesan cheese.
Add in the diced chicken breast, and toss to coat.
While the chicken marinates, in a small mixing bowl, add the Dijon, yogurt, honey, lemon juice and apple cider vinegar and whisk to combine. Add salt and pepper to taste.
Thread chicken onto bamboo skewers (I prefer smaller skewers that are about 7 inches, but any size will work).
Cook on the grill or over the stove in a cast iron pan, turning the skewers once, about 4 minutes per side.
Garnish with fresh herbs - cilantro, parsley and/or oregano.
ENJOY!
