Pumpkin Patch Chicken Skewers

Name: Pumpkin Patch Chicken Skewers
Cook time: 15 min
Yield: 4 servings
Ingredients: 60 ml water for soaking wooden skewers, if needed; 5 ml olive oil divided; 20 ml olive oil divided; 15 ml apple cider vinegar; 20 ml maple syrup; 20 ml Dijon mustard divided; 4 g pumpkin spice; 6 g garlic finely grated; 4 g kosher salt divided; 1 g black pepper freshly ground; 680 g boneless skinless chicken thighs cut into 4 cm pieces; 45 g mayonnaise; 20 g honey; 10 ml Dijon mustard divided; 10 ml lemon juice; 2 g kosher salt divided; 8 g fresh parsley chopped; 4 g fresh chives chopped; 5 ml olive oil divided

Chicken thighs are cut into pieces, marinated with pumpkin spice and pantry seasonings, then grilled on skewers until lightly charred and cooked through. A simple honey mustard dip is made from the same flavor family and served alongside. Fresh herbs finish the dish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

60 ml water for soaking wooden skewers, if needed
5 ml olive oil divided
20 ml olive oil divided
15 ml apple cider vinegar
20 ml maple syrup
20 ml Dijon mustard divided
4 g pumpkin spice
6 g garlic finely grated
4 g kosher salt divided
1 g black pepper freshly ground
680 g boneless skinless chicken thighs cut into 4 cm pieces
45 g mayonnaise
20 g honey
10 ml Dijon mustard divided
10 ml lemon juice
2 g kosher salt divided
8 g fresh parsley chopped
4 g fresh chives chopped
5 ml olive oil divided

Instructions

If using wooden skewers, soak them in the water for 20 minutes. Preheat a grill or grill pan to medium-high heat, about 220°C, and lightly oil the grates or pan. The grill is hot and ready, and any wooden skewers have soaked.
Make the marinade in a large bowl: whisk together 20 ml of the olive oil, the apple cider vinegar, maple syrup, 20 ml of the Dijon mustard, pumpkin spice, garlic, 4 g of the salt, and the black pepper. The marinade looks smooth and evenly combined.
Add the chicken and toss until every piece is coated. Marinate for 10 minutes while you make the dip and thread the skewers. The chicken is glossy and evenly coated.
In a small bowl, stir together the mayonnaise, honey, remaining 10 ml Dijon mustard, lemon juice, and the remaining 2 g salt. Fold in the parsley and optional chives. The dip is creamy, tangy, and flecked with herbs.
Thread the chicken onto 8 skewers, dividing the pieces evenly. Leave a small gap between pieces so they cook through. The skewers are packed evenly without crowding the chicken.
Grill the skewers for 12 to 15 minutes total, turning every 3 to 4 minutes and brushing once with the remaining 5 ml olive oil near the end if the surface looks dry. Cook until the chicken reaches 74°C in the center and the exterior has browned edges. The chicken is opaque throughout, lightly charred, and reads 74°C in the thickest pieces.
Serve hot with the honey mustard dip on the side and extra parsley scattered over the top. The skewers are rested, aromatic, and ready to eat.