Honey Mustard Chicken Kabobs

These Honey Mustard Chicken Kabobs are a bright, sweet-savory answer to weeknight grilling and weekend entertaining alike. Tender chunks of chicken are bathed in a glossy honey-mustard sauce with a hint of curry, then threaded alongside vibrant red pepper and sweet onion. The result is juicy, flavorful skewers with a lovely caramelized exterior and tender interior—perfect with a simple grain, a crisp salad, or as a handheld treat straight off the grill.

This recipe keeps things simple but deliberate: a quick marinade that doubles as a baste, an easy vegetable pairing, and straightforward assembly. Follow the step-by-step instructions for evenly cooked kabobs with tons of flavor.

Why you’ll love these kabobs

• Fast prep: The sauce comes together in one bowl using pantry staples.
• Bright flavor: Honey and mustard balance each other, while mild curry adds subtle warmth.
• Versatile: Grill, broil, or cook in a grill pan—these kabobs adapt to what you have.
• Make-ahead friendly: Marinate the chicken a few hours ahead for more depth of flavor.

Ingredients

• 1 tablespoon vegetable oil
• ¾ cup honey
• ⅓ cup prepared yellow mustard
• 1½ teaspoons mild curry powder
• 1½ pounds boneless skinless chicken breasts, cut into 1¼” pieces
• 1 large red bell pepper, cored and cut into 1¼” pieces
• ½ large yellow onion, peeled into single layers and cut into 1¼” pieces
• Kosher salt and freshly ground black pepper, to taste

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork
• Cutting board and sharp knife
• Wooden or metal skewers (if using wooden skewers, soak them for 30 minutes beforehand)
• Grill, grill pan, or broiler-safe baking sheet
• Instant-read thermometer (optional but helpful)

Prep and cooking overview

The method is straightforward: whisk together the marinade, toss the chicken pieces into it, thread the chicken and vegetables onto skewers, then cook until the outside is nicely caramelized and the chicken reaches a safe internal temperature. The sauce is also used to baste while grilling so every bite stays moist and glossy.

Step-by-step instructions

1. Make the honey mustard sauce: In a medium mixing bowl, whisk together 1 tablespoon vegetable oil, ¾ cup honey, ⅓ cup prepared yellow mustard, and 1½ teaspoons mild curry powder until smooth and well combined. Taste and season lightly with kosher salt and freshly ground black pepper, remembering that you will adjust again after cooking if needed.
2. Prepare the chicken and vegetables: Pat the 1½ pounds boneless skinless chicken breasts dry with paper towels. Cut the chicken into 1¼” pieces so the cubes are uniform in size for even cooking. Core the 1 large red bell pepper and cut it into 1¼” pieces. Peel the ½ large yellow onion and separate it into single layers, then cut those layers into 1¼” pieces. Arrange the chicken and vegetables on a cutting board or platter.
3. Marinate the chicken: Place the cut chicken into the bowl with the honey mustard sauce. Use a spoon or tongs to turn the chicken so each piece is coated with the sauce. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours. If refrigerated, remove the chicken about 20 minutes before you plan to thread and cook so it can come closer to room temperature for more even grilling.
4. Thread the skewers: Preheat your grill to medium-high heat (or preheat a grill pan over medium-high, or set the broiler to high if you’ll broil). Thread the chicken, red pepper pieces, and onion pieces onto skewers, leaving a little space between pieces so heat can circulate. Aim for even distribution so each skewer has similar amounts of chicken and vegetables for consistent cooking times.
5. Season before cooking: Lightly brush or spoon a bit of the remaining sauce over the threaded skewers, then sprinkle both sides with kosher salt and freshly ground black pepper to taste. This light seasoning enhances the overall flavor without overpowering the honey-mustard profile.
6. Cook the kabobs: Place the skewers on the preheated grill or grill pan. Cook for about 3–4 minutes per side, turning every 3–4 minutes to promote even charring and caramelization. While cooking, baste the kabobs with additional sauce every time you turn them so the chicken stays glossy and flavorful. Total cook time is typically 10–12 minutes, depending on the heat and size of the pieces. If using the broiler, place the skewers on a broiler-safe sheet and broil 4–5 minutes per side, watching closely so the honey doesn’t burn.
7. Check for doneness: The best way to ensure the chicken is fully cooked is to use an instant-read thermometer. The safe internal temperature for chicken is 165°F (74°C). If you do not have a thermometer, cut into the largest piece to ensure there is no pink in the center and the juices run clear.
8. Rest the kabobs: Transfer the cooked skewers to a plate and let them rest for 3–5 minutes. Resting helps the juices redistribute so each bite stays juicy. While resting, you can spoon any extra pan juices or reserved sauce over the kabobs for an extra-glossy finish.
9. Serve: Serve the kabobs hot from the grill. They pair beautifully with steamed rice, quinoa, or a fresh green salad. Garnish with a light sprinkle of chopped fresh herbs if you like—cilantro or parsley work well—then finish with a small squeeze of lemon if desired for a bright contrast to the sweet honey and mustard.

Tips for success

• Uniform pieces: Cut chicken and vegetables into the same approximate size (1¼”) so everything cooks evenly.
• Marinate time: Even a short 15-minute marinate boosts flavor, but up to 2 hours will deepen it. Avoid letting the honey-mustard sit with raw chicken for excessively long periods, as honey can start to change texture in some storage conditions.
• Watch the heat: Because of the honey, high direct heat can cause the glaze to burn quickly. Keep the grill at medium-high and turn often, or use indirect heat if you prefer a slower cook to build color without scorching.
• Alternative cooking methods: If you don’t have a grill, a heavy skillet or grill pan over medium-high heat works well. Sear the skewers to get color and finish in a 400°F oven for a few minutes until cooked through.
• Make it on a sheet pan: If you prefer not to skewer, spread the marinated chicken, bell pepper, and onion on a sheet pan and roast at 425°F for about 12–15 minutes, turning once and basting with extra sauce.

Serving ideas

• Grain bowl: Serve kabob slices over warm rice or fluffy quinoa with a simple cucumber-tomato salad and a drizzle of extra sauce.
• Wraps: Slide the cooked chicken and vegetables into warm flatbreads or tortillas with baby greens and a spoonful of yogurt or tahini for creaminess.
• Family-style: Arrange several kabobs on a platter for a party—add lemon wedges and extra sauce on the side for guests to help themselves.

Make-ahead and storage

• Make ahead: Marinate the chicken up to 2 hours before grilling. For longer storage, keep chicken in the marinade up to 24 hours in the refrigerator, but for this recipe the shorter window preserves the freshest texture and flavor.
• Store: Refrigerate any leftovers in an airtight container for up to 3 days.
• Reheat: Reheat gently in a warm oven (about 325°F) until warmed through or quickly in a skillet over medium heat to preserve moisture.

Flavor variations

• Spicy honey mustard: Add a pinch of red pepper flakes or a teaspoon of your favorite hot sauce to the sauce before marinating.
• Herby twist: Stir in a tablespoon of chopped fresh herbs—like parsley, cilantro, or basil—into the sauce right before serving.
• Citrus lift: A tablespoon of fresh lemon or orange juice in the sauce brightens the whole dish.

Final thoughts

Honey mustard is a classic combo for a reason: it’s simple, crowd-pleasing, and incredibly adaptable. These Honey Mustard Chicken Kabobs offer a lovely balance of sweet, tangy, and warm spice, and they come together quickly with everyday ingredients. Whether you’re grilling for company or making an easy weeknight dinner, these skewers are a delicious, satisfying choice. Enjoy the caramelized edges, juicy interior, and the little pops of pepper and onion for a bite that’s as colorful as it is tasty.

Happy cooking—and don’t be afraid to make this recipe your own with a sprinkle of herbs, a squeeze of citrus, or a dash of heat.