These easy Honey Mustard Chicken Kabobs are so juicy and exploding with flavor in every mouthwatering bite! Quite possibly the most delectable chicken kabobs you will ever eat and bonus they can be grilled or baked!
Be prepared to excite your taste buds with these tangy, sweet and spicy Honey Mustard Chicken Kabobs complete with a creamy honey mustard dip! Because Honey + Mustard goes together like peanut butter and jelly. Sweet and tangy and just so so right. And when we combine honey and mustard with a splash of orange juice, soy sauce, and handpicked seasonings, we have a dynamite marinade that also serves as the base of our creamy honey mustard sauce (no double work!) which means dynamite chicken kabobs. I love when the marinade is also the sauce, like with Brown Sugar Pineapple Chicken!
HONEY MUSTARD CHICKEN KABOBS
Like it? Pin this post to your DINNER pin board!
Follow Real Housemoms on Pinterest
Aside from their deliciousness, I love that these Honey Mustard Chicken Kabobs are a complete meal-in-one with your protein, veggies, and carbs, thanks to the addition of potatoes…which go great with Grilled Peaches for dessert! If you have never grilled potatoes before, you are going to want to skewer them on everything after this! We make grilling potatoes not only possible but perfect with a little shortcut. Microwave your chopped potatoes for 4-5 minutes, just until tender. This allows them to grill alongside your chicken and everything to be cooked through at the same time. The only real trick is to not overcook your potatoes in the microwave or they will fall off the skewers.
Once cooked and drained, add your zucchini, onions, some of the Reserved Marinade, olive oil, salt, and pepper to your potatoes and refrigerate until you’re ready to grill – so not only will your chicken be infused with flavor, but your veggies as well for the best Honey Mustard Chicken Kabobs ever.
These Honey Mustard Chicken Kabobs can be grilled or baked, so you can make them year round. Because you are going to want to make them year-round. I also love that these Kabobs are completely customizable – skewer them all the same or skewer some all chicken, some all veggies, or some with onion, some without, or to make it a fun hands-on meal, diners can make their own Kabobs with more or less of whatever they desire. This approach also cuts down on the skewering time for you!
Want more kabob recipes?
- Bacon Wrapped Shrimp & Pineapple Kabobs
- Sirloin Shish Kabobs
- Grilled Veggie Kabobs
- Grilled Chicken Fajita Skewers
- Rosemary Steak Skewers with Balsamic Glaze
- More dinner recipes…
Tools used to make this Honey Mustard Chicken Kabobs recipe
Mixing bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Metal skewers: No soaking required! These metal skewers are my favorite to use for everything from dinner to s’mores!
Ingredients
Kabobs
- 1 1/2 lbs. chicken cut into 1 1/2” cubes
- 1 lb. red potatoes cut into 1 1/2” cubes
- 1 large red onion cut into 1 1/2” chunks
- 2 medium zucchinis cut into 1/4” slices
- salt and pepper
Honey Mustard Marinade
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tsp EACH parsley paprika, garlic powder & salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- ADD LATER:
- 3 tablespoons olive oil
Honey Mustard Dip
- Reserved unused marinade in directions
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
Instructions
- Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
- Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
- Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
- All of the remaining unused Reserved Marinade will be used for basting.
NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
- When ready to cook, thread chicken and veggies onto skewers.
TO GRILL
- Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
- Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.
TO OVEN BROIL
- Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on the thickness of chicken, basting when you turn chicken.
- Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.
Nutrition
You might also like:
Laura says
For honey mustard chicken kabobs, would there be any reason everything couldn’t be put in a casserole dish and cooked that way? Dad is a bit fussy… he would decline to eat this because of the skewers, but might try it from a dish. Would you grease a dish?
Thanks
Aubrey Cota says
Shouldn’t be a problem, this just ensures the veggies don’t go mushy. If you chose to put it in a casserole dish I would just suggest as even of a layer as possible so that you don’t end up boiling or steaming. Also, the other alternative is to just cook them on the skewer and when it’s time to serve just remove them and plate it up. As for greasing the dish, it wouldn’t hurt to put down a light layer of cooking spray.