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
Units
Scale
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
