Grilled Satay Chicken with Honey Mustard Marinade

Ingredients:

• 1/2 cup Silver Spring Honey Mustard
• Chicken Breast Tenders
• 1/3 cup Honey
• 1 tbsp lemon juice
• 2 tbsp Soy Sauce
• 1 tsp Pepper
• Skewers

Directions:

In a bowl, combine Silver Spring Honey Mustard, honey, lemon juice, soy sauce, and pepper. Whisk until well incorporated. 
Place chicken tenders in a ziplock bag. Pour marinade into bag and seal, removing most of the air. Massage the bag to distribute marinade thoroughly and refrigerate for a minimum of 2 hours.
Skewer each chicken tender, starting at the biggest end. Weave skewer through the tender until the pointy end reaches the top. Place on a sheet pan lined with foil or plastic wrap.
Preheat grill and make sure the grates are well oiled prior to cooking to reduce sticking.
Grill skewered chicken at least 3-5 minutes on each side, or until the meat reaches 160 degrees. 
Remove from grill and cover. Keep warm in warming tray.