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Honey Mustard Chicken Kabobs

Tender chicken pieces marinated in a sweet-savory honey mustard glaze and grilled with peppers and onions.
Prep Time2 hours 15 minutes
Cook Time15 minutes
Total Time2 hours 30 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 3/4 cup honey
  • 1/3 cup prepared yellow mustard
  • 1.5 teaspoons mild curry powder
  • 1.5 pounds boneless skinless chicken breasts cut into 1¼" pieces
  • 1 large red bell pepper cored and cut into 1¼" pieces
  • 1/2 large yellow onion peeled into single layers and cut into 1¼" pieces
  • kosher salt and freshly ground black pepper to taste

Instructions

  • In a wide mixing bowl, whisk together the vegetable oil, honey, yellow mustard, and curry powder until smooth.
  • Remove 1/2 cup of the honey mustard mixture and set aside for brushing while grilling.
  • Add the chicken pieces to the bowl with the remaining marinade and fold to coat evenly.
  • Cover and refrigerate the coated chicken for 2 to 4 hours, turning or folding the chicken once halfway through the marinating time.
  • About 30 minutes before grilling, thread the marinated chicken, red pepper pieces, and onion layers onto skewers, alternating ingredients.
  • Season the assembled kabobs on all sides with kosher salt and freshly ground black pepper to taste.
  • Preheat the grill to medium–medium-high and clean and oil the grates.
  • Grill the kabobs 10–15 minutes total, turning every few minutes so they cook evenly and do not burn; move to a cooler part of the grill or reduce heat if they begin to char.
  • During the final few minutes of grilling, liberally brush the kabobs with the reserved 1/2 cup honey mustard mixture and grill until the chicken is cooked through.

Equipment

  • Mixing Bowl
  • Measuring Spoons and Cups
  • Skewers
  • Grill
  • Tongs
  • small bowl (for oil)

Notes

  • If using wooden skewers, soak them in water while you prepare the recipe to reduce burning.
  • To oil hot grill grates safely, soak a folded paper towel in oil, grasp with tongs, and wipe the grates.
  • Watch kabobs closely as honey can cause faster browning; move to cooler areas if needed.
  • Marinate chicken 2–4 hours for best flavor.
  • Reserve some marinade for brushing while grilling, not for serving raw.