Game-Time Chicken

Dijon Chicken Skewers Ingredients

• 18 (6-inch) wooden skewers
• 2 lb fresh chicken breast tenders
• ¼ cup reduced-sodium soy sauce
• ¼ cup Dijon mustard
• 2 tablespoons canola oil
• 1 tablespoon garlic stir-in paste
• 1 tablespoon ginger stir-in paste
• ½ cup sliced green onions, divided

Sriracha-Honey Chicken Wings Ingredients

• ½ small yellow onion
• 2 lb chicken wings (or drumettes)
• 3 tablespoons canola oil
• 3 cubes chicken bouillon
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• ⅓ bunch fresh cilantro

Smoky Chipotle Chicken Dip Ingredients

• 2 lb boneless, skinless chicken thighs
• ½ cup water
• ½ cup diced pimientos
• ½ cup smoked sun-dried tomatoes
• 1 cup creamy chipotle ranch dressing
• 1 (8 oz) tub cream cheese spread
• 3 tablespoons chipotle pepper sauce
• ¼ cup sliced green onions
• 1 tablespoon liquid smoke

Dijon Chicken Skewers Steps

1. Push sharp ends of skewers through chicken, then place skewers in single layer on baking sheet (wash hands). Combine remaining ingredients (including ¼ cup green onions) and pour over chicken; let stand 15 minutes (or chill overnight) to marinate.
2. Preheat grill (or grill pan) on medium. Grill chicken 8–10 minutes, turning often, until 165°F. Sprinkle with remaining ¼ cup green onions. Serve.

Sriracha-Honey Chicken Wings Steps

1. Grate onion (about ¼ cup). Cut wings at joints and remove wing tips (wash hands).
2. Whisk in large bowl: oil, bouillon, sriracha sauce, honey, and onions until thoroughly blended; reserve ¼ cup sauce. Add wings to remaining sauce and toss until evenly coated. Let stand 30 minutes (or chill overnight) to marinate.
3. Preheat grill (or grill pan) on medium. Grill wings 10–12 minutes, turning often, until 165°F, basting with reserved sauce during last 2 minutes of grill time. Remove wings from grill. Chop cilantro (1/3 cup) and sprinkle over wings. Serve.
4. NOTE: The wings can also be baked at 450°F for 20–25 minutes until 165°F, then tossed with reserved sauce.

Smoky Chipotle Chicken Dip Steps

1. Place chicken and water in slow cooker and cover; cook on HIGH 30–35 minutes until chicken is 165°F.
2. Remove chicken from slow cooker (discard liquid) and shred using 2 forks or chop into small pieces. Drain pimientos and chop tomatoes.
3. Combine remaining ingredients until smooth; stir in chicken, transfer mixture to slow cooker, and cover. Cook on LOW 15–20 minutes, stirring occasionally, until dip is hot and bubbly. Serve with tortilla chips, crackers, or fresh-cut veggies.

Aprons' Advice

1. Complete your meal with platters from the Deli and cupcakes or brownies for dessert.
2. These recipes are perfect for grilling or tailgating before the game.