Honey Mustard Chicken Kabobs
Sweet and tangy Honey Mustard Chicken Kabobs are bursting with flavor! These are the best chicken skewers EVER and are super easy to make!
Honey Mustard Chicken Kabobs are SUCH a crowd pleaser! Grilled skewers of tender chicken, red onion, potatoes and zucchini are brushed with a sweet, umami, honey Dijon marinade that doubles as a delicious dipping sauce, making this recipe fast, simple and fantastic!
A Complete Meal on a Stick!
We LOVE chicken skewers around here, whether Chicken Satay with peanut sauce or Teriyaki chicken shish kebab. But these Honey Mustard Chicken Kabobs might be our favorite!
A BIG perk for me as a mom is that this recipe provides a balanced meal of lean protein, vegetables, and a complex carbohydrate on a single skewer. YES! And I can’t emphasize enough how juicy and full of flavor these are—and the dipping sauce is WOW!
You’re going to love every single bite!
Other Recipes to Serve with Grilled Chicken Skewers
- With chicken and vegetable skewers, there’s no need for side dishes, making this Fruit Salsa recipe with Cinnamon Sugar Chips a brilliant option! It works as an appetizer, accompaniment, or light dessert!
- Every summer barbecue event—or even a simple dinner at home—becomes special with a fresh, fruity, family-friendly drink like this Pineapple Lemonade!
Ingredients
Chicken: Chicken breasts cut into one 1/2-inch cubes will absorb all the complex flavors of the fabulous marinade!
Veggies: We’re breaking tradition here and using red potatoes, zucchinis, and red onion, all chunked up into thick cubes or slices.
Liquids: The marinade and dipping sauce use 9 different liquids—it may seem like a lot, but the combination of honey, Dijon mustard, yellow mustard, orange juice, soy sauce, brown sugar, mayo, sour cream, and olive oil is amazing!
Seasonings: The marinade gets an extra flavor with parsley, paprika, garlic powder, onion powder, cayenne, salt and pepper.
How to Make Honey Mustard Chicken Kabobs
STEP ONE: (This should be done 4-6 hours before cooking.) In a medium bowl, whisk together all of the marinade ingredients and seasonings except for the olive oil.
STEP TWO: Measure 1/4 cup of this marinade (the rest is the “reserved marinade”) into a shallow dish or gallon-size food storage bag. Add in the chicken and three tablespoons of olive oil and turn until the meat is completely coated. Refrigerate in the marinade for 4-6 hours.
STEP THREE: Make the Honey Mustard Dip by adding three tablespoons of the reserved marinade to a medium bowl. Whisk in the sour cream and mayo until evenly combined. Cover the bowl and refrigerate the dip for later.
STEP FOUR: Place the cubed potatoes into a large microwave-safe bowl. Add two tablespoons of water, cover, and microwave for 4-5 minutes or until fork tender (but not soft!). Then, drain any excess water.
STEP FIVE: To the bowl of potatoes, add the zucchini, red onion, three tablespoons of the reserved marinade, two tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well until evenly coated, and refrigerate until the chicken is ready to cook.
*The remaining reserved marinade will be used to bast the shish kabobs while they grill. If you’re using wooden skewers, soak them for 30 minutes in cold water before adding the meat and veggies.
STEP SIX: When it’s time to cook, preheat the grill to medium-high heat. Thread the chicken and veggies onto the skewers.
STEP SEVEN: Grill the shish kabobs for 8-10 minutes, turning occasionally until evenly charred and thoroughly cooked. Baste with any reserved marinade about halfway through the cooking time. Take the kabobs off the grill and season with salt and pepper if desired. Serve warm with the Honey Mustard dip.
Tips for Success
- To prevent wooden skewers from catching fire on the grill, always soak them in cold water for 20-30 minutes before adding the meat and veggies!
- Cut meat and vegetables into similarly-sized chunks. If you have a few smaller pieces, wedge them into the middle of a skewer to prevent them from overcooking.
- Microwave the chunks of potato for about 4 minutes until the skewer inserts easily, but the potato isn’t soft enough to fall apart.
- Place the skewers on the grill for that gorgeous dark grilled char flavor. If they get too crispy, simply finish them over indirect heat.
How Hot Should You Grill Chicken Kabobs?
Chicken skewers with veggies should be cooked over medium-high heat (375F to 400F). This is the same whether using a charcoal, propane, or natural gas grill. Make sure the grill grate is clean before you start. Preheat the grill to medium-high temperature, then cook the skewers for about 10 minutes with the lid closed, opening only to turn the skewers every 3-4 minutes until done.
What Vegetables Work Best for Shish Kabob?
Veggies that work best are soft enough to thread easily onto the skewers. Zucchini, onion, bell peppers of any color, mushrooms, and tomatoes are the traditional veggies that cook at an even rate with the meat. They also “char” nicely on the edges, giving that wonderful grill flavor. Other vegetables like potatoes, chunks of corn on the cob, or even Brussels sprouts will grill beautifully if you pre-cook them ever-so-gently before adding them to the skewers.
Other Heavenly Honey Mustard Menus
- Honey Mustard Chicken Salad
- Sheet Pan Honey Mustard Chicken
- Slow-Cooker Honey Mustard Kielbasa Bites
- Gruyere, Jalapeño & Ham Sandwiches on Pretzel Bread
- Ham and Cheese Stuffed Biscuits
- Copycat Alice Springs Chicken
*This post was originally posted on 07/02/2017.
Honey Mustard Chicken Kabobs
Equipment
- Metal Skewers (see note)
Ingredients
Kabobs
- 1 ½ pounds boneless skinless chicken breasts cut into 1 1/2-inch cubes
- 1 pound red potatoes cut into 1 1/2-inch cubes
- 1 large red onion cut into 1 1/2-inch chunks
- 2 medium zucchinis cut into 1/4-inch slices
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Honey Mustard Marinade
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons olive oil
Honey Mustard Dip
- Reserved marinade (see directions below)
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
Instructions
- Whisk all of the marinade ingredients together, EXCEPT for the olive oil, in a medium bowl. This is the "Reserved Marinade."
- Put 1/4 cup of the Reserved Marinade into a gallon-size food storage bag or shallow dish. Add the chicken and 3 tablespoons of olive oil to the bag. Seal the bag (removing any excess air you can) and smush everything around to coat the chicken.
- Marinate the chicken in the refrigerator for 4-6 hours.
- Pour 3 tablespoons of the Reserved Marinade into a medium bowl. Whisk in the sour cream and mayonnaise to make the honey mustard dip for the kabobs. Cover and refrigerate until ready to serve.
- Add the potatoes to a large microwave-safe bowl. Add 2 tablespoons water and cover. Microwave for 4-5 minutes or just until fork tender and drain any water. Add the zucchini, onions, 3 tablespoons of the Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Cover and refrigerate until the chicken is done marinating.
- All of the remaining unused Reserved Marinade will be used for basting. Cover the bowl and set it aside.
- After the chicken has marinated, assemble the kabobs by alternating chicken pieces and veggies on the skewers.
On the Grill
- Grease the grill grates and set to medium-high heat. Grill the chicken kabobs for about 8-10 minutes. Be sure to rotate a few times until nicely browned and slightly charred on each side and the chicken is cooked through. Baste the kabobs in the remaining Reserved Marinade halfway through the cooking time.
- Remove from the grill and season with salt and pepper as desired. Serve the kabobs with Honey Mustard Dip
In the Oven
- Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer over the foil. Broil on high, turning every 5 minutes until cooked through, about 10-15 minutes of total cooking time( depending on the thickness of the chicken). Baste the kabobs each time you turn the chicken
- Remove from the baking sheet and season with salt and pepper as desired. Serve the kabobs with Honey Mustard Dip.
Notes
- If you prefer to use wooden skewers, soak them in water for 30 minutes before using them in this recipe.
- You can substitute boneless skinless chicken thighs for breasts if you like.
Can you leave these marinating in the fridge 8-12 hours?
Do you know about how long the honey mustard would be good for when refrigerated?
Hi,
Does this recipe call for chicken breast or thighs?
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
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.