I absolutely love how this Honey Mustard Chicken Kabobs Recipe brings together juicy chicken, sweet honey, tangy mustard, and a hint of warm curry to create kabobs bursting with flavor. It s one of those dishes that feels fancy enough for a weekend BBQ but easy enough for a weeknight dinner, making it a versatile favorite in my kitchen. Whenever I fire up the grill, these kabobs are a hot ticket because they re quick to cook and foolproof to get just right.
You ll find that the marinade locks in moisture while infusing the chicken with rich, balanced flavors, so every bite tastes tender and vibrant. Plus, the colorful red peppers and onions add a fresh crunch that pairs perfectly with the sweet-savory glaze, making this Honey Mustard Chicken Kabobs Recipe a crowd-pleaser you ll reach for again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand, making it super convenient.
- Perfectly Balanced Flavors: The mix of honey, mustard, and mild curry adds sweet, tangy, and warm notes that complement chicken beautifully.
- Great For Grilling: These kabobs cook quickly and develop a lovely caramelized glaze that s irresistible.
- Family Friendly: Even picky eaters in my family can t resist these juicy chicken bites.
Ingredients You’ll Need
The ingredients for this Honey Mustard Chicken Kabobs Recipe work so well together, bringing a lovely balance between sweet, tangy, and savory notes. When shopping, choose fresh veggies and quality chicken breasts for the best results.
- Vegetable oil: This helps keep the chicken moist and adsorbs the marinade better.
- Honey: Use pure honey for the best natural sweetness and sticky glaze.
- Prepared yellow mustard: Adds sharpness and tang that contrasts the honey s sweetness.
- Mild curry powder: Just a hint infuses warmth without overpowering the flavors.
- Boneless skinless chicken breasts: Cut into uniform pieces to ensure even cooking and juicy bites.
- Red bell pepper: Adds color and sweetness, balancing the savory chicken.
- Yellow onion: Using single layers makes for tender chunks that caramelize beautifully.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
Variations
I love playing around with this Honey Mustard Chicken Kabobs Recipe depending on the season or what s available in my fridge. Feel free to swap out veggies or tweak the marinade to suit your tastes-it s all about making it your own.
- Swap veggies: I ve swapped bell peppers for zucchini or cherry tomatoes to add variety when red peppers are out of season, and it turns out just as tasty.
- Spicy kick: Adding a pinch of cayenne or smoked paprika to the marinade gives the kabobs a nice smoky heat I enjoy on cooler evenings.
- Make it gluten-free: This recipe is naturally gluten-free, but just double-check your mustard brand if you need to be sure.
- Skewer alternative: If you prefer, use metal skewers-they re reusable and heat up quickly, speeding up the cook time.
How to Make Honey Mustard Chicken Kabobs Recipe
Step 1: Whip Up the Marinade and Marinate the Chicken
Start by mixing the vegetable oil, honey, mustard, and mild curry powder in a low, wide bowl. I like this shape because it makes coating chicken pieces easier. Once combined, scoop out about half a cup of the mixture and set it aside-this will be your glaze for brushing later. Add your chicken pieces to the marinade and give them a gentle fold to ensure every piece gets bathed in that flavorful mixture. Cover and refrigerate for 2 to 4 hours-I’ve found this resting time really tenderizes the chicken and develops deep flavor. Don t forget to fold the chicken halfway through for even marinating.
Step 2: Assemble Your Kabobs
About 30 minutes before you re ready to grill, thread the chicken, red bell pepper pieces, and yellow onion layers onto soaked skewers. I like alternating chunks for color and flavor balance. Don t be shy with seasoning here-salt and pepper on all sides make a big difference. Remember, seasoning at this stage ensures every bite is well flavored.
Step 3: Grill with Love
Heat up your grill to medium or medium-high and make sure the grates are clean and well-oiled to prevent sticking (I’ll share my oiling trick below). Place the kabobs on the grill and cook for about 10 to 15 minutes, turning every few minutes so they cook evenly. Since the honey makes them sticky and prone to burning, keep a close eye and move kabobs to cooler spots or adjust the heat as needed. Don t forget to brush on the reserved honey mustard glaze generously during the last few minutes-this step is what gives the kabobs their gorgeous glossy finish and intensified flavor.
Pro Tips for Making Honey Mustard Chicken Kabobs Recipe
- Soak Wooden Skewers: I learned soaking wooden skewers in water for at least 30 minutes really prevents them from burning on the grill.
- Oiling the Grill Grates: Using a tongs with an oiled paper towel to wipe the hot grates helps create a non-stick surface that keeps kabobs from shredding.
- Midway Folding: Folding the chicken halfway through marinating ensures every piece soaks in flavor evenly.
- Watch the Heat: Since honey can burn quickly, I make sure to grill at medium heat and constantly turn the kabobs to avoid charred spots.
How to Serve Honey Mustard Chicken Kabobs Recipe
Garnishes
I usually sprinkle fresh chopped parsley or cilantro over the kabobs right after grilling-they add a burst of color and fresh flavor that really brightens the dish. A simple wedge of lemon on the side is also great if you want a little extra zing, but honestly, the kabobs are flavorful enough on their own.
Side Dishes
My go-to sides include fluffy basmati rice, a cool cucumber salad, or grilled corn on the cob. These sides soak up the kabobs’ delicious sauce and keep the meal feeling light and balanced-perfect for summer evenings.
Creative Ways to Present
For parties, I like arranging the kabobs on a large platter with colorful veggie sticks and bowls of extra dipping sauce around for everyone to help themselves. Sometimes I even serve them on pita bread with a drizzle of tzatziki for a fun handheld twist that s always a hit with guests.
Make Ahead and Storage
Storing Leftovers
Leftover kabobs store well in an airtight container in the fridge for up to 3 days. I find it helps to remove the chicken and veggies from the skewers for easier storage and reheating.
Freezing
I’ve frozen marinated chicken pieces before skewering and grilling; just portion them out in freezer bags and thaw in the fridge before cooking. Fully cooked kabobs don t freeze as well because the veggies can get mushy, so I prefer freezing raw marinated chicken only.
Reheating
When reheating kabobs, I prefer warming them in a skillet over medium heat or placing them in a 350°F oven wrapped in foil to keep them juicy. Avoid microwaving as it can dry out the chicken and soften the veggies too much.
FAQs
-
Can I use chicken thighs instead of breasts for this Honey Mustard Chicken Kabobs Recipe?
Absolutely! Chicken thighs are a great substitution-they re juicier and more forgiving on the grill. Just cut them into similar-sized pieces for even cooking, and you might want to reduce the marinade time slightly to avoid overpowering the natural flavor of the thighs.
-
How long should I marinate the chicken for the best flavor?
I recommend marinating the chicken for at least 2 hours and up to 4 hours, as the honey mustard mixture intensifies flavor and tenderizes the meat. Marinating overnight can make the chicken too soft and change the texture.
-
What s the best way to prevent kabobs from sticking to the grill?
Make sure your grill grates are clean and well-oiled before placing the kabobs on them. I like to use a paper towel soaked in vegetable oil held with tongs to wipe down hot grates-it s a simple trick that really helps.
-
Can I cook these kabobs indoors if I don t have a grill?
Yes! You can cook the kabobs under a preheated broiler or on a grill pan on your stovetop. Just watch them closely to avoid burning the honey glaze and turn frequently for even cooking.
Final Thoughts
This Honey Mustard Chicken Kabobs Recipe holds a special place in my heart because it s comfort food with a burst of flavor that never gets old. I love sharing it with friends and family, especially when folks want something quick but impressive. If you give it a try, you ll see just how simple ingredients and a little bit of love can come together to make a meal that everyone asks for again. Seriously, fire up your grill and treat yourself-you won’t regret it!
Print
Honey Mustard Chicken Kabobs Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
These Honey Mustard Chicken Kabobs are a flavorful and easy-to-make grilled dish featuring tender chicken pieces marinated in a sweet and tangy honey mustard curry sauce. Threaded onto skewers with colorful red bell peppers and yellow onions, then grilled to perfection with a sticky glaze, these kabobs make a perfect meal for outdoor gatherings or a tasty dinner any time of year.
Ingredients
Marinade and Chicken
- 1 tablespoon vegetable oil
- 3/4 cup honey
- 1/3 cup prepared yellow mustard
- 1 1/2 teaspoons mild curry powder
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/4″ pieces
Vegetables
- 1 large red bell pepper, cored and cut into 1 1/4″ pieces
- 1/2 large yellow onion, peeled into single layers and cut into 1 1/4″ pieces
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the marinade and chicken: In a low, wide mixing bowl, stir together the vegetable oil, honey, yellow mustard, and mild curry powder until well combined. Remove ½ cup of this honey mustard mixture and set it aside for basting later. Add the chicken pieces to the remaining marinade in the bowl and fold gently to coat all pieces evenly. Cover the bowl and refrigerate for 2 to 4 hours, folding the chicken halfway through the marinating time to ensure even flavor absorption.
- Assemble the kabobs: Thirty minutes before grilling, soak wooden skewers in water if using to prevent burning. Thread the marinated chicken pieces onto the skewers alternately with the red bell pepper and yellow onion pieces. Once assembled, season the kabobs liberally on all sides with kosher salt and freshly ground black pepper.
- Prepare the grill: Heat your grill to medium to medium-high heat. Clean the grates thoroughly and oil them well using a folded, oil-soaked paper towel held with tongs to prevent sticking.
- Grill the kabobs: Place the kabobs on the grill and cook for about 10 to 15 minutes total, turning every few minutes to ensure even cooking and to prevent burning. The honey glaze can char quickly, so watch carefully and adjust the heat or move kabobs to a cooler part of the grill if necessary. During the last few minutes, brush the reserved honey mustard mixture liberally on the kabobs to glaze them with extra flavor and shine.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- To oil the grill grates, soak a folded paper towel in vegetable oil and carefully rub it over the hot grates using tongs until thoroughly coated.
- This recipe is adapted from a baked Honey Mustard Chicken recipe originally found in the cookbook “Simple Elegance” by the Our Lady of Perpetual Help Women’s Guild in Germantown, TN.
Nutrition
- Serving Size: 1 serving (approximately 2 kabob pieces)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
