This recipe is very, very tasty, and very simple to make. If anyone likes chicken, almonds, and needs a big twist to dinner, it's all right here! It's tangy and sweet and very good. It makes a great appetizer for 6 to 16 people.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.

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  • Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.

  • Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.

  • Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

Nutrition Facts

58 calories; 2.3 g total fat; 17 mg cholesterol; 43 mg sodium. 1.8 g carbohydrates; 7.3 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
This is an excellent recipe. The chicken was flavoursome and tender and the toasted almonds added a wonderful texture. I used a high quality dijon mustard which I think this dish needs in order to produce the wonderful flavour. Thank you for sharing Jessica! Read More
(44)

Most helpful critical review

Rating: 2 stars
01/25/2004
Wasn't impressed. The next day made a chicken salad with the leftovers. Just added mayo and chopped cabbage. Leftovers were better Read More
(7)
39 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
This is an excellent recipe. The chicken was flavoursome and tender and the toasted almonds added a wonderful texture. I used a high quality dijon mustard which I think this dish needs in order to produce the wonderful flavour. Thank you for sharing Jessica! Read More
(44)
Rating: 5 stars
01/25/2004
This is an excellent recipe. The chicken was flavoursome and tender and the toasted almonds added a wonderful texture. I used a high quality dijon mustard which I think this dish needs in order to produce the wonderful flavour. Thank you for sharing Jessica! Read More
(44)
Rating: 4 stars
05/11/2004
I make a very similar recipe in a pan with a few changes. Add soy sauce and garlic salt to the marinade. Plus I use olive oil which is healthier. Read More
(36)
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Rating: 5 stars
09/17/2004
Very good recipe! I marinated the chicken 8 hours before cooking. It is a very light flavor of marinade. If you are looking for something strong this is not it. But I found the combination of the marinade & the crunchy almonds to be very delicious. The flavors are so different but really complement each other. Cook time is longer than recipe states though. Read More
(33)
Rating: 4 stars
07/17/2011
Great fresh summer fun. I tripled the mustard and honey and added 2 tbs worsteshire and 3 cloves fresh/crushed garlic. My neighbors are asking for the recipe. Read More
(24)
Rating: 5 stars
01/25/2004
Great recipe! I came searching back tonight to find it. My husband and my daughter loved it too. Very easy to make and it tasted like I spent a lot more time on it. We eat gluten-free and this recipe worked well for us. Thanks! Read More
(21)
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Rating: 4 stars
09/21/2010
A great little dish. No need to put it on the skewers unless you are using this as a side dish. It needed triple of the marinade in my opinion. Very easy to make and will surely make again. Read More
(18)
Rating: 5 stars
01/25/2004
These really are tasty and the almonds add a nice crunch. I served them with rice and tahini. Read More
(17)
Rating: 4 stars
06/06/2008
I followed another reviewer's advice and added a Tbsp of Worcestershire sauce and a bit of minced garlic and these tasted very good! I base my rating on this small change. I do agree that while the flavor was delicious it was a little on the weak side and my chicken marinated overnight so next time I want to make double the sauce and put aside about a half cup to a cup so I can brush the kabobs right before serving to give them that extra flavor. I also wound up having to bake these on a roasting rack since our grill was feeling out of spirits but they still came out tender and juicy! Very good! Read More
(16)
Rating: 4 stars
01/10/2008
This is good stuff! Very easy to make. Make sure you marinate your chicken for at least 4 hours. I also recommend a full cup of finely chopped almonds. I don't like the idea of basting with something the chicken marinated in so I made a separate batch for the basting for safety reasons. Read More
(12)
Rating: 2 stars
01/25/2004
Wasn't impressed. The next day made a chicken salad with the leftovers. Just added mayo and chopped cabbage. Leftovers were better Read More
(7)