- Thread seasoned chicken on one half of each skewer. In small bowl, whisk together butter, ¼ cup Brown Sugar Honey Mustard and ¼ teaspoon cayenne pepper; salt and pepper as desired. Brush half on chicken.
- Prepare grill to medium heat. Meanwhile, in another small bowl, combine sour cream, yogurt, remaining ¼ cup Brown Sugar Honey Mustard and remaining ¼ teaspoon cayenne pepper; salt and pepper as desired. Set aside.
- 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 dipping sauce.
Makes 12 servings.
Make Ahead: Prepare through step 2. Refrigerate, covered, up to overnight. Continue with step 3.