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!
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4.09 from 23 votes

Honey Mustard Chicken Kabobs

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!
Course Main Dish
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 10 kabob
Calories 297kcal
Author Jen@CarlsbadCravings.com

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

Calories: 297kcal | Carbohydrates: 18g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 252mg | Potassium: 487mg | Fiber: 1g | Sugar: 10g | Vitamin A: 240IU | Vitamin C: 14.5mg | Calcium: 33mg | Iron: 1.3mg