Honey-Mustard Chicken Skewers Recipe

• 2 packed teaspoons orange zest (from about 1 orange)
• 1/3 cup freshly squeezed orange juice (from about 1 orange)
• 1/4 cup freshly squeezed lemon juice (from about 1 lemon)
• 2 tablespoons soy sauce
• 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs, cut into 1-1/2-inch squares
• 3 large bell peppers (any color), cut into 1-1/2-inch squares
• 8 (10-inch) metal or wooden skewers
• Honey-Mustard Dipping Sauce, for serving

1. Place zest, orange juice, lemon juice, and soy sauce in a large nonreactive bowl and whisk until combined.
2. Add chicken and toss to coat.
3. Cover and refrigerate for 30 minutes.
4. Heat a grill pan or a gas or charcoal grill to medium (about 350 degrees F).
5. Rub the grill with a towel dipped in oil.
6. Remove chicken from marinade.
7. Alternately thread 5 pieces of pepper and 4 pieces of chicken onto each skewer, beginning and ending with peppers, and leaving 1/4 inch between each piece.
8. Season all over with salt.
9. Place on the grill and cook, covered and turning often, until chicken is opaque, firm, and cooked through and peppers are charred, about 30 to 40 minutes.
10. Serve immediately with dipping sauce.

orange zest, freshly squeezed orange juice, freshly squeezed lemon juice, soy sauce, chicken breasts, bell peppers, skewers, honey

Taken from www.chowhound.com/recipes/honey-mustard-chicken-skewers-22556 (may not work)