Snacks & Appetizers: Barbequed Chicken Snacks

Whether it's game day our you just want a barbeque snack, these are perfectly delicious and fairly simple to make. This recipe can also be used on chicken wings if you like. Simple skip the slicing of the chicken breast and use the chicken wings instead.


If you really like the sauce, make an extra large batch of it and seal it in a jar. It will keep for up to 2 months if you've boiled it and keep it in the refrigerator.


Ingredients


4 boneless, skinless chicken breasts
2 tbsp butter
4 green onions, finely chopped
1 tbsp dried chives
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup chicken broth
2 tbsp lemon juice
3 tbsp chili sauce
1 tsp dried parsley


Preparation


Cut each chicken breast into 4 or 6 pieces, depending on the size of the chicken breast and your own preferences. Melt butter in a skillet over medium-high heat. Add chicken, searing the outside. They don't have to be fully cooked. You'll be finishing them in the oven. Remove the chicken from the pan and place in a shallow roasting pan. Preheat the broiler on your oven. Don't wipe or rinse the skillet.


Add green onions and chives to the skillet and sauté for 3 minutes. Add flour and Dijon mustard. Stir continuously for about 2 minutes. Do not allow mixture to scorch. Add the chicken broth slowly, still stirring. Finally, add lemon juice and chili sauce. Cook until slightly thickened, about 5 minutes. Don't stop stirring or the mixture could clump.


Remove the sauce from the heat. Brush sauce over the chicken. Turn chicken and repeat. Place the chicken in the oven, under the preheated broiler, for 5 minutes. Turn chicken and brush with more sauce. Return to oven for 5 more minutes. Transfer chicken to serving dish and pour a little sauce on top. Sprinkle with parsley and serve hot.


This recipe serves 4.