- 1 Tbsp Herbes de Provence
- 1 Tbsp minced garlic
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 1 Tbsp honey
- 3 Tbsp mayonnaise
- 1 1/2 lb chicken tenders, or cut into large bite-size pieces
- Wooden skewers, soaked in water for 30 minutes
Line a sheet pan with aluminum foil and a baking rack, set aside.
In a gallon resealable plastic bag, combine marinade ingredients. Add chicken, remove any air from container, and massage marinade into chicken pieces. Refrigerate for 30 minutes and up to overnight.
Preheat oven to broil.
Skewer chicken onto metal or wooden skewers (which have been soaked in water for 30 minutes).
Place skewers on the prepared sheet pan. Place pan on top rack of oven. Broil chicken until a meat thermometer registers 165°, turning once, 7-9 minutes total.