Hoisin Dijon Chicken Skewers

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Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!

For those days when you just want something simple and delicious to pop onto the grill and get to the table in under 30 minutes, this is your recipe. A savory-tangy sauce made from hoisin, Dijon mustard, rice vinegar and red pepper flakes mixes up in a flash and imparts big, bold flavour in no time. It also acts as a great dipping sauce once the chicken comes off the grill.

As for the chicken itself, what to buy all comes down to how easy you want to make things. You can buy chicken breast tenders so that all you have to do is thread the meat onto the skewers. They cost a bit more, but the convenience might be worth it to you. Or you can save a little cash and buy boneless, skinless chicken breasts, then thinly slice them into strips. It will take an extra 5 to 10 minutes, but you’ll save cash.

Either way, it’s easy to turn these skewers into a complete meal. Make a giant salad tossed with a robust vinaigrette (something with berry jam whisked in), then pile the skewers over individual servings of the salad.

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HOISIN-DIJON CHICKEN SKEWERS

Start to finish: 20 minutes
Servings: 6

3/4 cup hoisin sauce
1/3 cup Dijon mustard
1 1/2 tablespoons rice vinegar
3/4 teaspoon red pepper flakes
2 pounds chicken tenders (or chicken breasts cut into thin strips)
Kosher salt and ground black pepper

Count out the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high.

In a small bowl, mix together the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting the raw chicken, another to serve with the chicken after it is cooked.

Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2 to 3 minutes per side, basting with more of the hoisin mixture as it cooks. As the skewers finish cooking, reaching 165 F at the thickest part, transfer them to a platter. Serve with the reserved sauce.