2 pounds boneless skinless chicken breasts, cubed and seasoned with salt and pepper
12-15 (6-inch) wooden skewers, soaked in water 30 minutes
½ cup butter, melted
½-¾ cup Champagne Garlic Honey Mustard , divided
¼ teaspoon cayenne pepper
Thread seasoned chicken on one half of each skewer. In small bowl, whisk together butter, ¼ cup Champagne Garlic Honey Mustard and ¼ teaspoon cayenne pepper; salt and pepper as desired. Brush half on chicken.
Prepare grill to medium heat. Place chicken skewers on grill. Grill, turning occasionally and brushing with remaining butter sauce, until internal temperature of chicken reaches 165°F on an instant-read food thermometer, about 6-8 minutes.
Serve chicken skewers with remaining Champagne Garlic Honey Mustard for dipping.
Make Ahead: Prepare step 1. Refrigerate, covered, up to overnight. Continue with step 2.