Since Shiho was bringing Japanese Tapas and Sushi for the tall people, Jenn and I decided to supplement the meal for the small people. I made a riff on the Maple-Mustard Pork Chops from the cookbook review I did of Campfire Cuisine and Mike grilled them for the kiddos.
1/4 C prepared mustard
1 C organic maple syrup
2 T soy sauce
8 boneless, skinless chicken thigh, sliced into strips
In a large mixing bowl, mix all of the ingredients except for the chicken. Blend with a fork until well-combined. Add the chicken and marinate in the mixture for at least 4 hours. Just before cooking, thread the chicken onto soaked skewers. Grill till done.