Well, Super Bowl Sunday will be here before you know it and that means Super Bowl parties. I'll be perfectly frank, I'm not a huge fan of football. I do try to get into it but apparently I'm missing the genetic code that will enable me to sit through an entire game. Except for the Super Bowl commercials....those are more my speed. And Super Bowl party food...that's my arena of play. My husband usually requests a few of his favorites and I try to oblige. This next recipe is one of them.
I started making this chicken and marinade about 12 years ago when we were stationed in London. Many of us Americans would get together and have Super Bowl parties. It was a comaraderie thing. Nothing like being with your fellow countrymen and eating all your favorite foods from home. My little chicken on a stick soon became a favorite of our friends and it was regularly requested at get-togethers. What is it about men and meat on a stick? Is it the whole caveman thing? One of the mysteries of the opposite sex. Anyway, I wasn't cooking or baking a whole lot in those days so I was tickled pink that folks were enjoying anything I was making. And I'm happy to say it is still a favorite in our home.
1 cup olive oil
¾ cup soy sauce
1/4 cup lemon juice
¼ cup prepared mustard (Dijon or yellow)
¼ cup worcestershire sauce
2 teaspoons minced garlic
1-½ teaspoon black pepper
2 pounds chicken tenderloins (or chicken thighs)
Combine all marinade ingredients and whisk together well.Put chicken tenders into a lidded container (or a Ziplock bag) and pour marinade over top of chicken.
Make sure all the chicken is coated.
Snap the the lid on.
And pop it into the fridge for at least 4 hours or overnight.
When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.
My son took this picture. He is a trusty assistant although he's only a little taller than the height of the counters right now.
Keep going until you are done with all of them. You can put either one or two chicken tenders on each skewer.
Preheat grill to medium high heat. Place skewers on clean grill.
Cook for about 5-6 minutes per side (until internal temp. is 165F degrees). It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself. Metal ones will be too hot to handle at this point and the wooden ones might break.
Cook's Note: To keep food from sticking to your grill, you need to make sure you scrub off any baked-on food that might still be on your grill grates or your chicken is just going to stick to that blackened char. Don't have a grill brush? Just preheat your gas grill to high for a few minutes and close the lid. Open it up, turn down the heat, and scrub grates with a wad of aluminum foil. Works for me every time!