Grilled Honey Mustard Chicken Kabobs

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.

The kabobs are easy, healthy, and perfect for your next cookout, 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.

I place bite-sized pieces of chicken into a large Ziplock, add all the marinade ingredients using the eyeball method, seal and squeeze the bag, and let it marinate in the fridge until I ready to thread the chicken onto skewers.

In addition to the chicken I used red peppers and yellow onions on the kabobs because my family is fond of them, but use your favorite veggies.

You can scale the recipe up or down depending on how many people you’re feeding.

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.

Grilled Honey Mustard Chicken Kabobs

The kabobs are easy, healthy, and perfect for your next cookout, 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. I used red peppers and yellow onions on the kabobs, but use your favorite veggies. 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.

Did you make this recipe?

Ingredients:

Chicken

  • 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces
  • 1/2 cup pineapple juice (orange juice may be substituted)
  • 1/3 cup yellow mustard
  • 1/4 honey
  • 1 to 2 tablespoons olive oil, optional (keeps chicken from sticking to grill)
  • 1 heaping teaspoon chili powder
  • 1/2 teaspoon salt, or taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 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

  • 1/3 cup yellow mustard
  • 1/4 cup honey

Directions:

  1. Chicken – 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.
  2. Place skewers in water to soak and chop vegetables while chicken marinates.
  3. 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.
  4. Lightly brush leftover marinade over the vegetables so they’re coated.
  5. 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.
  6. Honey Mustard Dip – To a small bowl, add the mustard, honey, and whisk to combine.
  7. Serve kabobs with dip. 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.
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