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
Units
Scale
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
