Grilled Honey Mustard Chicken Kebabs
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!
Love honey mustard recipes? Be sure to also check out this Honey Mustard Chicken and Vegetables, a meal that cooks up in just one pan!
Grilled Honey Mustard Chicken Kabobs
Ingredients
- 1 tablespoon vegetable oil
- ¾ cup honey
- ⅓ cup prepared yellow mustard
- 1½ teaspoons mild curry powder
- 1½ pounds boneless skinless chicken breasts about 4 medium/medium-large sized chicken breasts, cut into 1¼” size pieces
- 1 large red bell pepper cored and cut into 1¼” size pieces
- ½ large yellow onion peeled into single layers and cut into 1¼” size pieces
- kosher salt and freshly ground black pepper to taste
Instructions
- In a mixing bowl that's low and wide, stir together the oil, honey, mustard, and curry. Remove ½ cup of the honey mustard mixture and set aside for brushing on the kabobs while grilling. Add the chicken pieces to the bowl and fold to combine, coating all the chicken with the honey mustard mixture. Place a lid on the bowl (or cover with plastic wrap) and refrigerate for 2 to 4 hours, folding the chicken halfway through.
- Thirty minutes prior to grilling, add marinated chicken pieces to skewers, alternating with pieces of red pepper and onion. Sprinkle assembled kabobs on all sides with salt and pepper, to taste.
- Heat grill to medium/medium-high heat. Make sure grates are scrubbed clean and then oiled well (see Notes). The honey is sweet and sticky, so keep an eye on the heat so the kabobs don't get overly charred.
- Grill for about 12-15 minutes total, turning every few minutes minutes. Liberally brush on the reserved honey mustard mixture during the final few minutes of grilling.
wow
I myself grew up on the farm and think that its a great wholesome life. For someone who has lived in the city all their life; its a life that they really don’t know. We had pretty well every aspect of it. My husband and I now live on a suburban property, near the city. I’m thankful for my growing up years.
Nice to hear from you, Gwendolyn. It was an awesome growing up. :)
I love this idea! I’ve never tried kebabs with honey mustard sauce; I’ve always just stuck with something a little spicier, but I love the idea of going sweet. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you’re interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest
i want these for dinner or lunch! they look so good!