Recipe: A fuss-free grilled chicken for Labor Day 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. They cost a bit more, but the convenience might be worth it to you. Or you can save a little cash and buy boneless, skinless chicken breasts, then thinly slice them into strips. It will take an extra 5 to 10 minutes, but you'll save cash.

Either way, it's easy to turn these skewers into a complete meal. Make a giant salad tossed with a robust vinaigrette (something with berry jam whisked in), then pile the skewers over individual servings of the salad.