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Grilled Honey Mustard Chicken Kabobs

Averie Sunshine

4.91 from 11 votes

Updated: Apr 01, 2025

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Honey Mustard Grilled Chicken Kabobs — 🍯🌶️🧅 Juicy chicken and crisp vegetables coated in a sweet-and-tangy sauce! Great for parties or easy weeknight dinners! Everything tastes better grilled!

Grilled Chicken Kabobs with Vegetables

Warmer weather means grilling season, and kabobs are always a crowd favorite. And honey mustard anything is always a favorite of mine. I love it and always need extra for dipping.

These honey mustard grilled chicken kabobs are easy, healthy, and perfect for your next cookout or party, as a treat for dad on Father’s Day, or as a fun weeknight dinner option.

The chicken marinates in a mixture of honey, yellow mustard, pineapple juice, chili powder, garlic powder, salt, and pepper. It’s made with everyday ingredients but there’s a nice balance of savory, spicy, salty, and sweet.

The chicken is juicy and moist, the vegetables are crisp-tender, and the natural flavor that comes with grilling just makes everything taste so good. My family loved the kabobs and asked when I’m making them again.

What’s in Honey Mustard Grilled Chicken Kabobs? 

To make the grilled chicken kabobs with vegetables, you’ll need:

• Diced chicken breasts – You can also use chicken thighs if preferred
• Pineapple juice
• Yellow mustard 
• Honey 
• Extra virgin olive oil
• Chili powder
• Salt and pepper
• Garlic powder
• Red bell peppers
• Yellow onion

And to make the homemade honey mustard sauce, you’ll need: 

• Yellow mustard
• Honey

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make This Grilled Honey Mustard Chicken Recipe

This grilled chicken with honey mustard is quick to prepare as-is. However, I often marinate the chicken a day in advance to speed up the process even further.

Here’s an overview of how to cook the kabobs:

1. Combine the chicken, pineapple juice, yellow mustard, honey, olive oil, chili powder, salt, pepper, and garlic powder in a sealable freezer bag. Toss to coat the ingredients, and marinate the chicken and veggies for at least 30 minutes.
2. Soak the skwerws in water, and chop the veggies.
3. Thread the chicken and veggies on the skewers. Lightly brush the remaining honey mustard chicken marinade on top.
4. Place the skewers on a hot grill or grill pan, and cook. Make sure to flip the skewers every few minutes for even cooking.
5. In the meantime, whisk the mustard and honey in a bowl. Serve it as a dipping sauce with the kabobs.

What to Serve Grilled Honey Mustard Chicken Kabobs

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

Parmesan and Herb Roasted Potatoes

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4.91 from 11 votes

Grilled Honey Mustard Chicken Kabobs

By Averie Sunshine

🍯🌶️🧅 Juicy chicken and crisp vegetables coated in a sweet-and-tangy sauce! Great for parties or easy weeknight dinners! Everything tastes better grilled!

Prep Time: 15 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 servings

Equipment

• Wooden Skewers
• 1 Grill or Grill Pan

Ingredients 

Chicken

• ▢ 1 ¼ pounds boneless skinless chicken breasts, diced into bite-sized pieces
• ▢ ½ cup pineapple juice, orange juice may be substituted
• ▢ ⅓ cup yellow mustard
• ▢ ¼ honey
• ▢ 1 to 2 tablespoons olive oil, optional (keeps chicken from sticking to grill)
• ▢ 1 heaping teaspoon chili powder
• ▢ ½ teaspoon salt, or taste
• ▢ ½ teaspoon pepper, or to taste
• ▢ ¼ teaspoon garlic powder
• ▢ wooden skewers, soaked for at least 20 minutes prior to grilling
• ▢ 2 large red bell peppers, seeded and diced into 1-inch pieces
• ▢ 1 large yellow onion, chopped into 1-inch ‘stacks’ of a few pieces of onion

Honey Mustard Dip

• ▢ ⅓ cup yellow mustard
• ▢ ¼ cup honey

Instructions 

Make the Chicken Kabobs:

• To a gallon-sized ziptop plastic bag, add the chicken, pineapple juice, yellow mustard, honey, optional olive oil, chili powder, salt, pepper, garlic powder, seal bag, and squish the chicken around gently (don’t puncture bag) but thoroughly enough to coat evenly. Place bag in the fridge for at least 30 minutes, or up to 3 hours, to marinate.
• Place skewers in water to soak, and chop vegetables while chicken marinates.
• Remove chicken from fridge and thread on wooden skewers. On each skewer I typically add 2 pieces chicken, 2 to 3 pieces of red pepper, 1 stack of onion, 2 pieces chicken, 2 to 3 pieces red pepper, 1 stack onion; but use whatever ordering is desired. Continue threading the skewers until all chicken and vegetables have been used.
• Lightly brush leftover marinade over the vegetables so they’re coated.
• Place skewers onto a hot grill or grill pan and cook for about 7 minutes, or until chicken is done and cooked through, flipping every few minutes as necessary for even cooking. While waiting, make the honey mustard dip.

Make the Honey Mustard Dip:

• To a small bowl, add the mustard, honey, and whisk to combine.
• Serve kabobs with dip.

Notes

• Kabobs are best warm and fresh, but ingredients can be taken off skewers and placed into an airtight container and will keep for up to 4 days in the fridge. Reheat gently prior to serving if desired.

Nutrition

Serving: 1serving, Calories: 447cal, Carbohydrates: 35g, Protein: 47g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 120mg, Sodium: 847mg, Fiber: 4g, Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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