A kicking dipping sauce adds amped up fun and flavor. If you make these skewers on the outdoor grill, make sure to soak your wooden skewers in water before grilling to avoid burning. Make a few extra skewers to add chicken to lunches and salads the next day. The wasabi mayo adds a kick to the simple grilled chicken that pairs well with the sweetness of honey and tang of rice vinegar. The mayo can be saved and served alongside roasted vegetables, skirt steak or fresh grilled fish.
4 (6-oz.) skinless, boneless chicken breast halves
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
2 tablespoons rice vinegar, divided
2 teaspoons honey
6 tablespoons canola mayonnaise
2 teaspoons wasabi paste
Est. added sugars 3
How to Make It
Heat a grill pan over medium-high. Cut each chicken breast in half lengthwise into 3 strips. Insert 1 (6-inch) skewer into each chicken strip; sprinkle with 1/2 teaspoon pepper and 1/8 teaspoon salt. Combine 1 tablespoon vinegar and honey in a bowl; brush over chicken.
Coat pan with cooking spray. Add skewers to pan; cook 6 to 7 minutes or until done, turning once.
Combine mayonnaise, wasabi paste, remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 tablespoon vinegar in a small bowl. Serve with chicken.