Ingredients:

1/2 cup honey

3/4 cup hard cider or apple cider

3 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

3/4 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

8 to 10 boneless and skinless chicken thighs cut in 1-inch pieces

½ cup Dijon mustard (sauce)

3 tablespoons honey (sauce)

1/2 cup sour cream (sauce)

chopped parsley for garnish

bamboo skewers soaked in water for 30 minutes before using

Directions:

1. In a 2 cup mason jar, combine the 1/2 cup honey, hard cider or apple cider, Worcestershire sauce, 1 tablespoon Dijon mustard, smoked paprika, chili powder, garlic powder, kosher salt and pepper. Tightly screw on the lid and give the marinade a good shake.

2. In a large resealable bag, add 1/2 of the marinade and the chicken pieces. Seal the bag. Squish the chicken with the marinade so it is completely covered with the sauce.

3. Refrigerate for at least 30 minutes or up to overnight.

4. Cover and refrigerate the remaining marinade.

5. Preheat grill or grill pan to medium high heat.

6. Thread about 5 pieces of chicken on each of 12 skewers for an entree or 3 pieces of chicken on each of 20 skewers for an appetizer.

7. Place the reserved marinade in a small saucepan over medium high heat and bring to a boil. Continue boiling for 5 to 8 minutes or until it is reduced by one-half.

8. Grill the chicken for about 3 to 4 minutes per side.

9. After the first turn, baste with the reduced sauce. Continue grilling, turning and basting for a total of 12 to 15 minutes.

10. Meanwhile, in a small bowl combine the 1/2 cup Dijon mustard, 3 tablespoons honey, and 1/2 cup sour cream for the dipping sauce. Set aside.

11. Remove the chicken from the grill and place on a platter. Sprinkle with parsley and serve along with the Sweet Mustard Dipping Sauce.

Bon Appetit!