Hoisin Dijon Chicken Skewers

As we approach Labor Day Weekend, I'm trying to squeeze in as much outdoor eating and grilling as possible. These Hoisin Dijon Chicken Skewers are super on the grill and will get dinner on the table in about 20 minutes. The 4-ingredient sauce is bold and flavorful - used both to baste with and as a dipping sauce for the cooked chicken. Grill some vegetables and serve with rice, polenta or potatoes for a tasty dinner. Enjoy!

Hoisin Dijon Chicken Skewers


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.

Jean Haedrich
Jean Haedrich