Chicken Skewers with Jalapeño Sauce

Ingredients

Instructions

1. 1

2. 2

   Preheat the oven to 375º F. Cut the top off of each head of garlic (2), exposing the cloves. Place the garlic on a large sheet of aluminum foil. Drizzle with olive oil, making sure the entire head is coated. Wrap in the foil and bake for 45 minutes until the cloves are tender and the garlic is light brown. Remove from the foil and cool until cool enough to handle.

3. 3

4. 4

   Squeeze the pulp of one head of garlic into a food processor, fitted with a metal blade. Add the Dijon, thyme leaves, and olive oil. Process until smooth, about 1 minute.

5. 5

   Pat the chicken dry and place in a non-reactive dish or pan. Slather the mustard mixture over the chicken using all of the mixture. Toss to coat. Cover and set the chicken in the refrigerator for one hour. (Can be for up to 8 hours)

6. 6

7. 7

   Squeeze the pulp of one head of garlic into a small bowl and mash. Stir in the lime zest and juice, basil, and cilantro. Whisk in the olive oil, and finally add the jalapeños. Set aside.

8. 8

9. 9

   Wipe the excess marinade off of the chicken. Heat a grill pan over medium-high heat. Coat the pan with canola cooking spray. Grill the chicken, turning as necessary until cooked through. Remove to a plate.

10. 10

    Thread the chicken onto skewers. Serve with the vinaigrette.