I’ve got to tell you, this Honey Mustard Chicken Kabobs Recipe is one of those easy crowd-pleasers you’ll want to keep in your back pocket for any weeknight or weekend BBQ. The sweet and tangy honey mustard marinade melds beautifully with the mild curry powder, giving the chicken such a vibrant flavor that practically melts in your mouth. Once I discovered this combo, grilling chicken never felt quite the same-and I m pretty sure you’ll love how simple yet impressive it turns out!
What makes these kabobs extra special is the way the veggies-red bell peppers and sweet onions-roast alongside the chicken, soaking up those delicious juices and caramelizing just so. I usually make these anytime friends drop by or for family dinners because they re quick to put together but packed with flavor. If you re looking for a dish that feels effortlessly fancy but is super practical, this Honey Mustard Chicken Kabobs Recipe is exactly what you need.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these staples already in your pantry, making prep a breeze.
- Flavor Packed: The combination of honey, mustard, and curry powder gives a unique, layered taste you won t get with ordinary marinades.
- Family Friendly: My kids-and their friends-go crazy for these kabobs every time I make them.
- Versatile Cooking: Whether grilled or baked, this recipe adapts easily to your kitchen setup or weather conditions.
Ingredients You’ll Need
Every ingredient in this Honey Mustard Chicken Kabobs Recipe plays an important role to create that vibrant, well-balanced flavor. Plus, the way the honey and mustard marry with the curry gives you a marinade that s both sweet and slightly spicy-trust me, it works beautifully. When shopping, I usually pick the freshest chicken and colorful veggies I can find to really brighten up my kabobs.
- Vegetable oil: Helps the marinade coat the chicken and prevents sticking on the grill, plus it s neutral so it doesn t interfere with those bold flavors.
- Honey: I opt for a mild honey to keep the sweetness from overpowering the other ingredients.
- Prepared yellow mustard: Adds that essential tang and a bit of sharpness that balances the honey perfectly.
- Mild curry powder: This is the magic touch that brings it all together with a subtle warm spice.
- Boneless skinless chicken breasts: Cut into uniform pieces so they cook evenly and stay juicy without drying out.
- Red bell pepper: I love the pop of color and sweetness it adds when grilled.
- Yellow onion: Peeled into layers to grill nicely alongside chicken and peppers, soaking up marinade flavors.
- Kosher salt and freshly ground black pepper: Season generously-this boosts all the flavors to their peak.
Variations
I like to mix things up a bit depending on the season or what we re in the mood for. The beauty of this Honey Mustard Chicken Kabobs Recipe is how easy it is to customize-feel free to swap veggies or tweak spices to make it your own. Don t be afraid to experiment!
- Add pineapple: When I want a tropical twist, I toss some pineapple chunks on the skewers-the sweetness pairs beautifully with the honey mustard marinade.
- Use chicken thighs: I sometimes swap breasts for thighs for juicier, more flavorful bites, especially if I plan to slow grill.
- Spicy kick: Adding a pinch of cayenne pepper or red pepper flakes amps up the heat for those who like it spicy.
- Vegetarian version: Grilled tofu or halloumi cheese skewers marinated in the honey mustard mix make a tasty meatless option.
How to Make Honey Mustard Chicken Kabobs Recipe
Step 1: Prepare the marinade and chicken
Start by stirring together the vegetable oil, honey, mustard, and curry powder in a wide, shallow bowl. It s helpful to use a bowl that lets you toss the chicken around easily without a mess. Set aside a half cup of the marinade for basting later-this will boost flavor and keep your kabobs nice and sticky on the grill. Then add the chicken pieces and fold gently to coat every piece evenly. Cover it and pop it in the fridge for at least 2 hours, but no more than 4-this lets those flavors soak in without over-marinating, which can sometimes make the chicken mushy.
Step 2: Skewer and season
Thirty minutes before grilling, thread your chicken pieces onto skewers, alternating with chunks of red bell pepper and onion. This not only looks great but ensures you get a delicious bite of protein and veggies every time. Be generous with kosher salt and freshly ground black pepper on all sides-seasoning is key to bringing out the full flavor profile here.
Step 3: Grill carefully and baste
Preheat your grill to medium or medium-high heat and make sure the grates are clean. I learned this trick of oiling the grates with a paper towel soaked in vegetable oil held by tongs-it really helps prevent sticking! Grill the kabobs for 10 to 15 minutes total, turning every few minutes for even cooking. Keep a close eye, because the honey in the marinade can cause them to char if left too long in one spot. If you notice any flare-ups or burning, just move the kabobs to a cooler part of the grill. Brush on the reserved marinade liberally during the last few minutes for that glossy, flavorful finish.
Pro Tips for Making Honey Mustard Chicken Kabobs Recipe
- Soak Wooden Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to avoid burning.
- Even Chicken Pieces: Cut chicken into uniform sizes so everything cooks evenly and stays juicy.
- Watch Your Heat: The sugary marinade can burn quickly, so don t hesitate to move kabobs to a cooler part of the grill or reduce the heat.
- Don t Skip the Baste: Using the reserved marinade while grilling amps flavor and keeps the kabobs moist and shiny.
How to Serve Honey Mustard Chicken Kabobs Recipe
Garnishes
I often sprinkle fresh chopped parsley or cilantro over the finished kabobs for a pop of color and a fresh herbal note that contrasts nicely with the sweet and savory marinade. Sometimes a squeeze of fresh lemon juice on top before serving adds a bright zing that really wakes up the flavors.
Side Dishes
We usually pair these kabobs with a light cucumber salad and some fluffy rice or couscous to soak up all those delicious juices. Grilled corn on the cob or even some garlic bread make wonderful companions too if you’re feeding a crowd.
Creative Ways to Present
For special occasions, I like to serve these kabobs on a large wooden board surrounded by colorful grilled veggies and fresh lemon wedges. It turns a casual meal into an inviting feast perfect for sharing and celebration. You can even pair with dipping sauces like a tangy yogurt dip or a little extra honey mustard on the side for guests.
Make Ahead and Storage
Storing Leftovers
I store leftover kabobs in an airtight container in the fridge and usually enjoy them within 2 days for the best flavor and texture. The chicken stays tender and the veggies still taste great cold or reheated.
Freezing
If you want to freeze them, I recommend freezing the cooked kabobs wrapped tightly in foil and stored in a freezer-safe bag. When you thaw and reheat, the texture holds up well enough for a quick meal on a busy night.
Reheating
To reheat, I like warming leftover kabobs gently in the oven at 350°F (175°C) for about 10 minutes or until heated through-this prevents drying out. Alternatively, a quick turn on the grill or stove pan with a little oil restores their lovely char and flavor.
FAQs
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Can I make this Honey Mustard Chicken Kabobs Recipe without a grill?
Absolutely! You can bake the marinated chicken kabobs in a preheated oven at 425°F (220°C) for about 15-20 minutes, turning halfway through. Broiling them at the end helps mimic that grilled char and caramelization.
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How long should I marinate the chicken?
I recommend marinating the chicken for at least 2 hours and up to 4 hours. This window allows the honey mustard and curry flavors to deeply infuse the meat without compromising its texture.
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Can I use different vegetables on the kabobs?
Yes! Feel free to swap in zucchini, cherry tomatoes, mushrooms, or even chunks of fresh pineapple. Just make sure the veggies are cut into similar-sized pieces so everything cooks evenly.
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How do I keep the kabobs from sticking to the grill?
Oil your grill grates well right before cooking using a paper towel soaked in vegetable oil and tongs, as described in the tips section. Also, don’t move the kabobs too soon after placing them on the grill; let them develop a natural sear first.
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Can I prepare kabobs ahead of time?
Yes! You can marinate and assemble the kabobs a few hours ahead, keeping them covered in the fridge until you’re ready to grill. Just pull them out about 30 minutes before grilling so they come to room temperature for even cooking.
Final Thoughts
This Honey Mustard Chicken Kabobs Recipe holds a special place in my heart because it s one of those dishes that catches everyone s attention while being incredibly easy to pull together. Whether you re a seasoned griller or just starting out, you ll appreciate how forgiving and flexible this recipe is. Give it a try-you might find you re calling it your new go-to recipe for picnics, parties, or just weeknight dinners with a little extra flair. And hey, if you love sweet meets savory as much as I do, these kabobs will absolutely hit the spot!
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 Course
- 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 alongside vibrant red bell peppers and onions, perfect for a delicious summertime meal.
Ingredients
Marinade
- 1 tablespoon vegetable oil
- 3/4 cup honey
- 1/3 cup prepared yellow mustard
- 1 1/2 teaspoons mild curry powder
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/4″ pieces
- 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
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the marinade: In a low and wide mixing bowl, whisk together the vegetable oil, honey, prepared yellow mustard, and mild curry powder until well combined.
- Marinate the chicken: Reserve 1/2 cup of the honey mustard mixture for basting later. Add the chicken pieces to the remaining marinade in the bowl and toss well to coat all pieces evenly. Cover and refrigerate for 2 to 4 hours, stirring halfway through to ensure even marination.
- Assemble the kabobs: About 30 minutes before grilling, thread the marinated chicken pieces onto skewers, alternating them with pieces of red bell pepper and yellow onion. Season all sides of the kabobs generously with kosher salt and freshly ground black pepper.
- Prepare the grill: Preheat the grill to medium to medium-high heat. Clean the grill grates thoroughly, then oil them well using a paper towel soaked in vegetable oil and held with tongs to prevent sticking and burning.
- Grill the kabobs: Place the kabobs on the preheated grill and cook for 10 to 15 minutes total, turning every few minutes for even cooking. Watch closely to prevent excessive charring due to the honey’s sweetness. Adjust the heat or move kabobs to cooler spots on the grill as needed. During the last few minutes, brush the reserved honey mustard mixture liberally over the kabobs.
- Serve and enjoy: Remove kabobs from the grill once the chicken is cooked through and slightly charred. Serve hot for a delicious meal.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- To oil grill grates, use a folded paper towel soaked in vegetable oil held with tongs to rub over hot grates thoroughly.
- This recipe was adapted from a baked honey mustard chicken recipe from the cookbook “Simple Elegance” by Our Lady of Perpetual Help Women’s Guild.
Nutrition
- Serving Size: 1 kabob (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
