Shortly after our second daughter was born, we received several phone calls and emails from friends, wondering if they could drop off dinner for our family. This was something we hadn’t experienced with our first daughter’s birth, and I can’t tell you how much we appreciated those homemade meals that appeared at our door after bringing Tessa home from the hospital. As our family adjusted to an entirely different schedule, while running on the less than adequate sleep that newborns are famous for, those meals were literally food for our souls.
These Grilled Honey Mustard Chicken Kebabs are a twist on a recipe from one of those meals. Sandy, a friend I met through our local MOPS (Mothers Of Preschoolers) group, delivered a baked version, complete with sides and dessert. Our family fell in love with the honey mustard chicken and it has frequented our table ever since. I recently got smart and adapted the recipe for kebabs, so we could enjoy that same deliciousness with lovin’ from the grill.
I heart kebabs. And I especially love this sweet and tangy version for chicken that sports a short list of ingredients, including curry for some delicious warmth. The kebabs are easy to put together and they’re a super tasty way to get out of your regular menu boredom. We’re at the height of the grilling season. Show your family some grilled honey mustard chicken love!
- 1 T. vegetable oil
- 1/2 c. honey
- 1/4 c. yellow mustard
- 1 tsp. mild curry powder
- 4 medium sized boneless skinless chicken breasts, cut into 1-1/2" to 2" sized pieces
- kosher salt and freshly ground black pepper, to taste
If using wooden skewers, get them soaking in water right away.
In a medium bowl, stir together the oil, honey, mustard, and curry. Reserve 1/3 cup of marinade for brushing on the kebabs while grilling. Pour the rest of the marinade into a gallon baggie and add the chicken pieces, turning the baggie to coat all the chicken. Refrigerate the marinating chicken for 2 to 4 hours, turning the bag over halfway through.
Thirty minutes prior to grilling, remove the chicken from the marinade and slide onto the skewers. Sprinkle with salt and pepper, to taste.
Grill on medium-high heat for about 15 minutes total, turning every 2 to 3 minutes. Brush on the reserved marinade during the final few minutes of grilling.
We like to also grill veggie and fruit kebabs at the same time. Our favorite combination is a mixture of onions, assorted sweet bell peppers, whole mushrooms, and fresh pineapple. We just brush lightly with olive oil and then sprinkle with salt and pepper. While I like the appearance of kebabs that have the meat, veggies, and fruit all on the same skewers, my husband (the griller) likes the better control he has over doneness when the meat is on separate skewers.
Adapted from a baked Honey Mustard Chicken recipe that Sandy Heinsch introduced me to, originally found in the cookbook "Simple Elegance" from Our Lady of Perpetual Help Women's Guild in Germantown, TN.