Sweet and tangy Honey Mustard Chicken Kabobs are super simple – and packed with a TON of flavor! I created this easy kabobs recipe with chunks of tender, juicy chicken and fresh red bell pepper and onion. The skewers are extra flavorful from a sticky-sweet, pungent marinade (made with just 4 ingredients!) that does double-duty as a finishing sauce out on the grill. You’ll love the addition of curry powder in the marinade/sauce – it adds a touch of cozy warmth that’s absolutely irresistible!
Why This Chicken Kabobs Recipe is a Family Favorite
I created this recipe many years ago – it’s a riff on a honey mustard chicken dish that was dropped off at our home shortly after our second daughter was born. As we were adjusting to an entirely different schedule – and running on very little sleep – it was literally food for our souls! This recipe is a family favorite, and here’s why:
- Irresistible flavor. I’m always amazed at the incredible flavor that comes from combining three very simple ingredients: honey, yellow mustard, and curry powder. It’s a magical combo that’s sweet, tangy, cozy, and SO SIMPLE!
- Kissed by the flame. Because we grill year-round, we keep a good selection of grilling recipes on hand. And this particular recipe is especially fun with how the grill’s flame licks at the sticky, sweet honey. Not only does this give incredible grill marks, but it also adds great flavor to the kabobs.
- Adaptable. While these kabobs are perfectly delicious as-is, you can certainly play around with the vegetables and the flavor of the marinade/sauce.
You only need a few basic ingredients to make this chicken kabobs recipe. Find the printable recipe card with the exact ingredient amounts at the end of this post.
- Vegetable oil – Or use olive oil or another neutral-flavored oil.
- Honey – This is essential for making the honey mustard marinade/grilling sauce.
- Yellow mustard – Tangy, pungent mustard packs big-time flavor into this easy chicken recipe.
- Curry powder – Mild curry powder adds warmth with a light touch of spice. And it smells AMAZING!
- Chicken – I use boneless, skinless chicken breasts in this recipe. Boneless, skinless chicken thighs would also be great.
- Red bell pepper – Red peppers are my family’s favorite, so that’s what I typically use. Plus, I think the red color is extra pretty with this recipe. But you can use any color of sweet bell pepper you like.
- Onion – I use a yellow onion but a red onion will work well, too.
- Honey – This is essential for making the honey mustard marinade/grilling sauce.
- Yellow mustard – Tangy, pungent mustard packs big-time flavor into this easy chicken recipe.
- Curry powder – Mild curry powder adds warmth with a light touch of spice. And it smells AMAZING!
- Chicken – I use boneless, skinless chicken breasts in this recipe. Boneless, skinless chicken thighs would also be great.
- Red bell pepper – Red peppers are my family’s favorite, so that’s what I typically use. Plus, I think the red color is extra pretty with this recipe. But you can use any color of sweet bell pepper you like.
- Onion – I use a yellow onion but a red onion will work well, too.
- Salt & pepper
How To Make Honey Mustard Chicken Kabobs
The marinade is the star of this dish – and it takes just a few minutes to whisk together. Here’s an overview of how to make this chicken kabobs recipe. Find the detailed instructions in the recipe card lower down.
- Make honey mustard sauce. Stir together the oil, honey, mustard, and curry powder. Set aside ½ cup of the sauce for brushing on the kabobs while you’re grilling.
- Marinate chicken. Fold the chicken pieces into the remaining sauce, then refrigerate/marinate for 2-4 hours.
- Thread skewers. Thirty minutes before grilling, add the chicken and vegetables to the skewers. Sprinkle with salt & pepper.
- Grill skewers. Grill the skewers on hot, clean grill grates. Brush on the reserved honey mustard sauce during the final few minutes of grilling.
Tips for Success + Variations
I promise you – this is a super easy grilling recipe. But here are a few tips for making this the best honey mustard chicken kabobs experience possible:
- Soak the skewers. If you’re using wooden skewers, place them in a shallow pan of water to soak when you start making this recipe. This will help them to not burn up as quickly on the grill.
- Prep the grill grates: Because of the sticky, sweet honey in this recipe, it’s especially important to properly clean and oil the grates before grilling the kabobs. Once the grill is hot, scrape the grates clean. To oil the grates, add some vegetable oil to a small bowl. Fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all the grill grates are thoroughly oiled.
- Marinate! I’ve listed 2-4 hours of marinating time on the recipe card. While a couple hours will definitely give you great flavor, marinating for 4 hours is even better. Also remember to fold the chicken a few times while it’s marinating in the fridge.
- Add more veggies. Feel free to add more vegetables in addition to the red bell pepper and onion. Some top choices include mushrooms, cherry tomatoes, and zucchini. I also really like asparagus on kabobs – check out my steak & asparagus kabobs recipe to see how we include the asparagus.
- Change up the mustard. Yellow mustard is an easy and classic choice, but if you want a deeper flavor, use Dijon mustard. You could also try stone-ground mustard for a different flavor and texture.
- Make them spicy. Use a hot curry powder instead of the mild curry powder, for some kick. Or add a little chili powder or dried chili flakes to the marinade/sauce.
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
Instructions
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In a mixing bowl that’s low and wide, stir together the oil, honey, mustard, and curry. Remove ½ cup of this 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. Cover the bowl and refrigerate for 2 to 4 hours, folding the chicken halfway through.
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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. Don’t be afraid to season fairly generously.
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Heat grill to medium/medium-high heat. Make sure grates are scrubbed clean and then oiled well (see Notes).
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Grill for about 10-15 minutes total, turning every few minutes. The honey is sweet and sticky, so keep an eye on the kabobs so they don’t get overly charred. If needed, turn down heat or move kabobs to a part of the grill with less heat. Liberally brush on the reserved honey mustard mixture during the final few minutes of grilling.
Notes
To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
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.