Grilled Chicken Skewers with Butternut Squash, Leek, and Honey Mustard Sage Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, combine the chicken with 30 ml (2 tbsp) olive oil, garlic, lemon juice, smoked paprika, 5 g (3/4 tsp) salt, and black pepper. Let marinate for 15 minutes.

3. 3

   Meanwhile, place the butternut squash in a microwave-safe container with 15 ml (1 tbsp) water, cover loosely, and cook for 3 to 4 minutes until just barely tender. Drain well and toss with 15 ml (1 tbsp) olive oil and 1 g (1/4 tsp) salt.

4. 4

   In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, fresh sage, red pepper flakes if using, and 15 ml (1 tbsp) olive oil to make the glaze.

5. 5

   Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

6. 6

   Build the skewers by alternating chicken, butternut squash, and leek until all ingredients are used.

7. 7

   Grill the skewers for 14 to 18 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes so they cook evenly.

8. 8

   During the last 4 minutes of cooking, brush the skewers with the honey mustard sage glaze each time you turn them to build a shiny, caramelized coating.

9. 9

   Remove the skewers when the chicken is fully cooked and reaches an internal temperature of 165 °F / 74 °C. Let rest for 3 minutes before serving.

10. 10

    Serve the skewers hot, with any remaining glaze briefly warmed and used as a light finishing brush-on sauce.