Juicy grilled honey mustard chicken and crisp vegetables coated in a sweet-tangy sauce!! Great for parties or easy weeknight dinners!
Prep Time15 minutesmins
Cook Time7 minutesmins
Total Time22 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: grilled chicken kabobs, grilled chicken kabobs with vegetables, homemade honey mustard, honey mustard grilled chicken, honey mustard sauce, how long to grill chicken kabobs
Servings: 4
Calories: 447kcal
Author: Averie Sunshine
Ingredients
Chicken
1 ¼poundsboneless skinless chicken breastsdiced into bite-sized pieces
½cuppineapple juiceorange juice may be substituted
⅓cupyellow mustard
¼honey
1 to 2tablespoonsolive oiloptional (keeps chicken from sticking to grill)
1heaping teaspoon chili powder
½teaspoonsaltor taste
½teaspoonpepperor to taste
¼teaspoongarlic powder
wooden skewerssoaked for at least 20 minutes prior to grilling
2large red bell peppersseeded and diced into 1-inch pieces
1large yellow onionchopped into 1-inch ‘stacks’ of a few pieces of onion
Honey Mustard Dip
⅓cupyellow mustard
¼cuphoney
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.