ORANGE-MUSTARD GLAZED CHICKEN

"A marinade of orange juice, honey, mustard, and low-sodium soy sauce adds beguiling flavor to chunks of skinless chicken breast in these little broiled or grilled kabobs. If using wooden skewers, presoak them in water for 30 minutes to prevent burning."

3 skinless boneless chicken breast halves, cut into 3/4-inch cubes
1/2 cup fresh orange juice
1 shallot, finely chopped
2 tablespoons honey
1 tablespoon Dijon-style mustard
1 teaspoon low-sodium soy sauce
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
finely-shredded zest of 1 orange

In a nonreactive bowl, combine the chicken, orange juice, shallot, honey, mustard, soy sauce, olive oil, salt, and pepper. Toss to coat the chicken well. Cover and refrigerate for at least 2 hours but for no longer than 5 hours.

WHEN READY TO COOK:
Preheat a broiler or a gas or electric grill.

Using a slotted spoon, remove the chicken from the bowl, reserving the marinade. Thread an equal amount of chicken onto each of 6 skewers. Lay each filled skewer on a platter lined with paper towels and turn gently to remove excess marinade.

Place the reserved marinade in a small saucepan and boil over medium-high heat until reduced by half and thickened to a glaze, about 5 minutes.

Place the skewers on a broiling pan or on a grill rack and broil or grill about 1 1/2 minutes on each of all 4 sides, for a total of 6 minutes, or until the chicken is cooked through with no trace of pink remaining.

TO SERVE:
Place the skewers on a serving platter. Drizzle with the glaze and sprinkle with the orange zest.

Servings: 6
Source: Williams-Sonoma Healthy First Courses by Diane Rossen