Categories: Grilling

Ingredients

• 1 lb. baby red potatoes (about 18)
• 1/2 cup honey
• 1/3 cup Dijon
• 2 tbsp. olive oil
• 1/8 tsp cayenne pepper
• 1 1/2 lbs. chicken breasts, cut into 1 1/2-inch cubes
• 2 tsp kosher sat
• Black pepper, to taste
• 2 green bell peppers, cut into 2-inch pieces

Directions

1. Soak six 12-inch wooden skewers in water for at least 15 minutes and up to 1 hour to prevent them from burning; drain.

2. Put the potatoes in a small saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes can just be pierced with a fork, 3-5 minutes. Drain and set aside.

3. Meanwhile, whisk the honey, mustard, olive oil and cayenne pepper in a large bowl. Remove 1/2 cup of the honey mustard to a small bowl and set aside for serving. Add the chicken, salt and a generous amount of black pepper to the large bowl with the remaining honey mustard and toss to coat. Let sit for 15 minutes, then add the bell peppers and potatoes and toss until well coated.

4. Heat a grill to medium. Thread the bell peppers, chicken and potatoes onto the skewers, alternating ingredients.

5. Grill the kebabs, flipping halfway through, until well marked and the chicken is cooked through and releases easily from the grill, 15-16 minutes. Serve with the reserved honey mustard.

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