Honey Mustard Chicken Kabobs
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
5 hrs
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Total Time
5 hrs 35 mins
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Servings
10 kabobs
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Calories
255 kcal
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Course
Main Course
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Cuisine
American
Honey Mustard Chicken Kabobs
Description
The dish starts with chicken breast pieces marinated for several hours in a honey mustard blend that includes honey, Dijon, yellow mustards, orange juice, soy sauce, brown sugar, and a mix of spices like paprika, garlic powder, cayenne, and onion powder. This combination provides a sweet and mildly spicy flavor that penetrates the meat. Vegetables like red potatoes, zucchini, and red onion are pre-cooked until tender and then tossed with part of the marinade along with olive oil, salt, and pepper to coat them before assembling onto skewers with the chicken.
Once skewered, the kabobs can be grilled or broiled until the chicken is cooked through and develops some caramelization. The reserved marinade is mixed with sour cream and mayonnaise to create a creamy honey mustard dip served alongside for an added layer of flavor and moisture. This dish is a balanced meal with protein and vegetables on a stick, making it suitable for casual gatherings or weeknight dinners.
Wooden skewers should be soaked before use to prevent burning. Substituting chicken thighs for breasts is possible if preferred. Marinating the chicken for at least 4 hours helps ensure the flavors fully develop and the chicken becomes tender.
Ingredients
Kabobs
- 1 ½ pounds chicken breast cut into 1 1/2-inch cubes, boneless skinless
- 1 pound potato cut into 1 1/2-inch cubes, red
- 1 large red onion cut into 1 1/2-inch chunks
- 2 medium zucchini cut into 1/4-inch slices
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Honey Mustard Marinade
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon parsley dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons olive oil
Honey Mustard Dip
- reserved marinade (see directions below)
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
Instructions
- Whisk all of the marinade ingredients together, EXCEPT for the olive oil, in a medium bowl. This is the "Reserved Marinade."
- Put 1/4 cup of the Reserved Marinade into a gallon-size food storage bag or shallow dish. Add the chicken and 3 tablespoons of olive oil to the bag. Seal the bag (removing any excess air you can) and smush everything around to coat the chicken.
- Marinate the chicken in the refrigerator for 4-6 hours.
- Pour 3 tablespoons of the Reserved Marinade into a medium bowl. Whisk in the sour cream and mayonnaise to make the honey mustard dip for the kabobs. Cover and refrigerate until ready to serve.
- Add the potatoes to a large microwave-safe bowl. Add 2 tablespoons water and cover. Microwave for 4-5 minutes or just until fork tender and drain any water. Add the zucchini, onions, 3 tablespoons of the Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Cover and refrigerate until the chicken is done marinating.
- All of the remaining unused Reserved Marinade will be used for basting. Cover the bowl and set it aside.
- After the chicken has marinated, assemble the kabobs by alternating chicken pieces and veggies on the skewers.
On the Grill
- Grease the grill grates and set to medium-high heat. Grill the chicken kabobs for about 8-10 minutes. Be sure to rotate a few times until nicely browned and slightly charred on each side and the chicken is cooked through. Baste the kabobs in the remaining Reserved Marinade halfway through the cooking time.
- Remove from the grill and season with salt and pepper as desired. Serve the kabobs with Honey Mustard Dip
In the Oven
- Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer over the foil. Broil on high, turning every 5 minutes until cooked through, about 10-15 minutes of total cooking time( depending on the thickness of the chicken). Baste the kabobs each time you turn the chicken
- Remove from the baking sheet and season with salt and pepper as desired. Serve the kabobs with Honey Mustard Dip.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Boneless skinless chicken thighs can be used instead of breasts if preferred for more juiciness.
- Marinate the chicken for 4 to 6 hours to deepen flavor and tenderize the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10kabobs
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1kabob | |
| Calories | 255kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 628mg | 26% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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