Go Back
- 1 pound boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons soy sauce - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground black pepper - Bell pepper and red onion for skewering The ingredients for honey mustard chicken kabobs are simple yet flavorful. The chicken thighs offer a juicy base, while honey and Dijon mustard create a sweet and tangy marinade. Garlic and smoked paprika add depth and warmth. I love using bell pepper and red onion for color and crunch. When it comes to skewers, you can choose between wooden and metal options. Wooden skewers are great but need soaking in water for about 30 minutes. This step prevents them from burning on the grill. Metal skewers don’t need soaking, but they can get quite hot. You will need a few tools to make this recipe easy. A mixing bowl helps you combine the marinade. A grill or grill pan is essential for cooking the kabobs. Finally, a whisk or mixing utensil will ensure everything blends well. These ingredients and tools set the stage for a fun and tasty cooking adventure. You can find the full recipe in the section above. Enjoy making your honey mustard chicken kabobs! To get the best flavor, mix the marinade first. In a bowl, combine: - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons soy sauce - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon ground black pepper Whisk until smooth. Add the chicken pieces and coat them well. Cover the bowl and refrigerate for at least 30 minutes. For more flavor, let it marinate for up to 2 hours. Next, heat your grill or grill pan. Aim for medium-high heat. This gives the kabobs a nice char. If the grill is too hot, the outside cooks too fast. If it’s too cool, the chicken won’t cook right. Now, it’s time to assemble the kabobs. Take your skewers and alternate chicken with colorful veggies. Use: - Bell pepper, cut into 1-inch pieces - Red onion, cut into 1-inch pieces This mix makes the kabobs look great. A good balance of chicken and veggies adds flavor and color. Place the skewers on the hot grill. Cook them for about 10-12 minutes. Turn the skewers often so everything cooks evenly. Check for doneness by using a meat thermometer. The chicken should reach 165°F (75°C) and not be pink inside. Once cooked, remove them from the grill and let them rest for a few minutes. This step helps the juices stay in the chicken. These steps will help you make delicious honey mustard chicken kabobs. For the full recipe, check the earlier sections. For great flavor, marinate the chicken for at least 30 minutes. If you can, try to marinate for up to 2 hours. This extra time helps the chicken soak up all the tasty honey and mustard mix. You can also mix in other spices like paprika or garlic powder for a fun twist. Try adding a pinch of cayenne for heat or some fresh herbs for freshness. To keep the chicken from sticking, make sure to preheat your grill. A hot grill helps create a nice char. Brush the grill grates with a little oil before cooking. When placing kabobs on the grill, avoid moving them too much. Let them cook for a few minutes before turning them. This will help ensure even cooking for all pieces. Always handle chicken safely. Wash your hands before and after touching raw chicken. Use separate cutting boards for chicken and vegetables to avoid cross-contamination. Cook chicken until it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check if you are unsure. Following these steps keeps your kabobs safe and tasty. For the full recipe, check out the earlier sections. {{image_4}} You can swap chicken for shrimp or tofu in this recipe. If using shrimp, cook them for about 5-7 minutes. They cook faster than chicken. For tofu, I recommend firm or extra-firm. Cut it into cubes and marinate the same way. Cook tofu for around 10-12 minutes, turning until crispy. This adds variety and caters to different diets. Want to change the flavor? Try adding fresh herbs like thyme or rosemary to the marinade. Citrus zest, like lemon or lime, adds a nice zing as well. You can also experiment with different mustards. Honey mustard is sweet, but spicy brown mustard brings a kick. Dijon mustard is smooth and tangy, perfect for a gourmet touch. You don’t have to stick to just bell peppers and onions. Zucchini, cherry tomatoes, or mushrooms work great too. Seasonal vegetables like asparagus in spring or eggplant in summer can add new flavors. Feel free to play around with your favorite veggies. This makes your kabobs colorful and nutritious. After enjoying your honey mustard chicken kabobs, saving leftovers is easy. First, let the cooked kabobs cool down to room temperature. Use airtight containers to keep them fresh. I recommend glass or BPA-free plastic containers. This helps keep the flavors intact and prevents drying. When it’s time to enjoy your leftovers, the best way to reheat kabobs is in the oven. Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet. Heat them for about 10 minutes. This method keeps the chicken moist. You can also use a microwave, but be careful. Microwave in short bursts to avoid drying out the chicken. Freezing kabobs is a great way to save time. You can freeze them before or after cooking. To freeze uncooked kabobs, place them in a single layer on a tray. Once frozen, transfer them to a zip-top bag. For cooked kabobs, follow the same steps after cooling. When ready to eat, thaw the kabobs in the fridge overnight. This keeps the texture nice and tender. To keep your chicken juicy, start with good marination. Use a mix of honey, Dijon mustard, soy sauce, and olive oil. This adds flavor and moisture. Marinate the chicken for at least 30 minutes, but up to 2 hours is best. The longer it sits, the better it tastes. When grilling, keep the heat medium-high. This helps create a nice crust while sealing in juices. Turn the kabobs often. This ensures even cooking and prevents drying out. Always check that your chicken reaches 165°F. This means it is safe and juicy. Yes, you can prepare these kabobs ahead of time! You can marinate the chicken the night before. This not only saves time but also makes the chicken more flavorful. Just cover the bowl with plastic wrap and store it in the fridge. When you're ready to cook, skewer the chicken and veggies. You can also pre-skewer them if you like. Just keep them in the fridge until you grill. This makes dinner quick and easy. Honey mustard chicken kabobs taste great with many sides. Here are some ideas: - Rice: White or brown rice complements the kabobs well. - Salad: A fresh green salad adds crunch and color. - Grilled vegetables: Zucchini or asparagus grilled next to your kabobs is delicious. - Dips: Serve with a yogurt sauce or extra honey mustard for dipping. These sides enhance the meal and create a lovely dinner spread. For more ideas, check the Full Recipe. These honey mustard chicken kabobs are simple and fun to make. We covered the key ingredients, like chicken thighs and honey, and how to prepare them well. You learned how to marinate, grill, and assemble them for a tasty dish. Don't forget to explore variations, like adding shrimp or different vegetables. Enjoy the flavors while grilling, and remember to follow food safety tips. These kabobs are perfect for any meal and can be stored for later. Happy grilling!

Honey Mustard Chicken Kabobs

Delight your taste buds with these irresistible Honey Mustard Chicken Kabobs! This easy recipe features tender chicken marinated in a sweet and tangy honey mustard sauce, grilled to perfection alongside vibrant vegetables. Perfect for dinner or a summer BBQ, these kabobs are sure to impress! Click through for the full recipe and elevate your next meal with this delicious dish that your friends and family will love!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons soy sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 bell pepper (red or yellow), cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)

Instructions
 

In a mixing bowl, combine the honey, Dijon mustard, soy sauce, olive oil, minced garlic, smoked paprika, and ground black pepper. Whisk these ingredients together until they form a smooth and well-blended marinade.

    Add the cut chicken pieces into the marinade, ensuring each piece is thoroughly coated in the mixture. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes; for an even richer flavor, allow the chicken to marinate for up to 2 hours.

      Preheat your grill or grill pan over medium-high heat to ensure a good char on the kabobs.

        Prepare the skewers by alternating pieces of marinated chicken with chunks of bell pepper and onion, creating a vibrant and colorful display. Each skewer should have a mix of chicken and vegetables.

          Place the skewers onto the hot grill and cook them for approximately 10-12 minutes. Be sure to turn them occasionally, allowing the chicken to cook evenly, until it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.

            Once cooked through, carefully remove the skewers from the grill. Allow them to rest for a few minutes so the juices redistribute within the chicken.

              Serve the kabobs warm, drizzled with any leftover marinade that has been boiled for a few minutes to ensure it is safe to consume.

                - Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Arrange the skewers on a large platter and garnish with fresh herbs like parsley or cilantro for a pop of color. Serve with a side of rice or a fresh salad for a complete meal.