I know I have been talking about our sun a lot lately but I am not finished – I need to express myself a little but more. In BC people often get to experience this new found awe and inspiration when we’re able to go outside without an umbrella and a parka. It’s amazing how the world is awakened with a little bit warmth. Patios fill with friends and family enjoying the company of others, eating good food and socializing until the minutes turn to hours and we realize that we have to work in the morning. We will smile to everyone as we pass them on our evening walks, and might even stop to pet your dog. It’s hard to believe that just a little over a week ago we were all lazily laying around on the couch watching TV and now we have moved our laziness to a lawn chair and called a friend over. I am beginning to this we’re just like furry friends who are too depressed to go outside, and hibernate.

My BBQ has also come out of hibernation and will officially be a main cooking method for me for the next few months. Don’t fret for my lovely gas stove will still get used as well, but the days of all day cooking comfort foods like stews and braising will be put on hold while I go outside and cook like a modern caveman. No meat will be left unturned, but first things first, fresh lemon Dijon chicken skewers.

Ingredients

(Feeds 2-3)

  • 2-3 chicken breasts
  • Zest and juice of 1/2 lemon (you might need more juice depending on how tart you like it)
  • 3 tbsp Olive oil
  • 1 tbsp Dijon mustard
  • 1-2 garlic cloves minced
  • 1 tsp herbs de Provence (this is savory, fennel, basil, thyme, rosemary, bay leaf, chervil, tarragon, marjoram, lavender and mint….if you don’t have this feel free to use the herbs of your choice, I would lean towards thyme and rosemary if you’re unsure)
  • ½ tsp cayenne (it shouldn’t make this spicy, just add another layer of flavor)
  • Salt and pepper

Mix all ingredients together, except chicken, in a bowl and whisk to incorporate, taste and adjust. The flavours should overpower each other but the lemon and mustard should be the in the spotlight with a good balance of the other flavours.

 

Chop up chicken into bite sized pieces and pour sauce over top.

 

Soak skewers in water so they don’t burn for at least ½ hour, while your chicken is marinating. Grill on med to med-high until fully cooked.

I served this with my rosemary flatbread, baked on my pizza stone, veggie skewers and a lovely fresh mixed green salad. The chicken turned out perfectly. I liked the tang of the lemon and mustard which wasn’t too overpowering in my opinion. You could still taste that you were eating chicken but with a fresh summer seasoning. I would definitely make this again!