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How to make it

  • In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice.
  • Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
  • Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
  • Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.
  • Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.
  • Discard remaining marinade mixture.

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