A fuss-free grilled chicken that doesn’t skimp on flavor

Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!
For those days when you just want something simple and delicious to pop onto the grill and get to the table in under 30 minutes, this is your recipe. A savory-tangy sauce made from hoisin, Dijon mustard, rice vinegar and red pepper flakes mixes up in a flash and imparts big, bold flavor in no time. It also acts as a great dipping sauce once the chicken comes off the grill.
As for the chicken itself, what to buy all comes down to how easy you want to make things. You can buy chicken breast tenders so that all you have to do is thread the meat onto the skewers. Or you can save a little cash and buy boneless, skinless chicken breasts, then thinly slice them into strips.
HOISIN-DIJON
CHICKEN SKEWERS
Start to finish: 20 minutes
¾ cup hoisin sauce
1/3 cup Dijon mustard
1½ Tbsp. rice vinegar
¾ tsp. red pepper flakes
2 pounds chicken tenders (or chicken breasts cut into thin strips)
Kosher salt and ground black pepper
Count out the number of chicken strips, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat grill to medium-high.
In a small bowl, mix together hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting the raw chicken, another to serve with the chicken after it is cooked.
Pat chicken pieces dry with paper towels and season lightly with salt and pepper. Thread chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill chicken for 2 to 3 minutes per side, basting with more of the hoisin mixture as it cooks. As skewers finish cooking, reaching 165 F at the thickest part, transfer them to a platter. Serve with the reserved sauce.
Servings: 6
Nutrition information per serving: 250 calories; 30 calories from fat (12 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 90 mg cholesterol; 1020 mg sodium; 17 g carbohydrate; 1 g fiber; 9 g sugar; 36 g protein.
--By ALISON LADMAN
The Associated Press