Coming up with easy dinner ideas that everyone will eat can feel like solving a puzzle, especially when you’re juggling work deadlines and after-school activities. We’ve all been there – staring into the fridge at 5 PM, wondering how to turn random ingredients into something the whole family will actually enjoy.
That’s where these honey mustard chicken skewers come in: they’re quick to prepare, taste amazing, and work perfectly for both casual weeknight dinners and weekend barbecues. Plus, you can prep them ahead of time and customize the flavors based on what your family likes best.
Why You’ll Love These Chicken Skewers
- Quick and easy prep – These skewers come together in under an hour, making them perfect for both weeknight dinners and weekend barbecues.
- Customizable ingredients – You can swap the vegetables based on what you have on hand – try mushrooms instead of zucchini, or mix up the bell pepper colors for variety.
- Healthy and protein-rich – Packed with lean protein from chicken thighs and loaded with colorful vegetables, these skewers make a nutritious meal that’s still full of flavor.
- Perfect for meal prep – Make a batch on Sunday and enjoy them throughout the week – they’re great hot off the grill or cold in lunch boxes.
- Budget-friendly – Using chicken thighs instead of breast meat keeps the cost down while actually providing more flavor and moisture.
What Kind of Chicken Should I Use?
For these skewers, chicken thighs are definitely the way to go over chicken breasts. Thighs have more fat content which means they stay juicy and tender when grilled, while breasts can easily dry out over high heat. You can find boneless, skinless chicken thighs in most grocery stores these days, and they’re usually more budget-friendly than breasts too. When picking your thighs, look for pieces that are roughly the same size so they’ll cook evenly on the skewer. If the pieces are too large, you can cut them into 1.5-inch chunks – just try to keep all the pieces similar in size so everything cooks at the same rate.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Chicken thighs: While chicken thighs are my go-to for their juiciness, you can use chicken breast chunks instead. Just watch the cooking time as breast meat cooks faster and can dry out more easily.
- Mustards: If you don’t have both types of mustard, you can use just one kind – either all Dijon or all whole grain. Yellow mustard works too, though it will give a slightly different flavor.
- Honey: Maple syrup or agave nectar can step in for honey with similar results. Brown sugar works too – just use about 1½ teaspoons instead of 2.
- Fresh rosemary: No fresh rosemary? Use 1 tablespoon dried rosemary instead. You could also try fresh thyme or oregano for a different but equally tasty flavor.
- Vegetables: The veggie mix is totally customizable! Try cherry tomatoes, chunks of eggplant, or pineapple pieces. Just make sure to cut everything in similar sizes for even cooking.
- High heat oil: Any neutral oil with a high smoke point works here – vegetable oil, canola oil, or even light olive oil can replace avocado or grapeseed oil.
Watch Out for These Mistakes While Grilling
The biggest challenge when making chicken skewers is uneven cooking, which happens when you cut your chicken and vegetables into different sizes – aim for uniform 1-inch pieces to ensure everything cooks at the same rate. A common error is threading the ingredients too tightly on the skewers, which prevents them from cooking through properly; instead, leave a small gap between each piece to allow the heat to circulate. To prevent your wooden skewers from burning, soak them in water for at least 30 minutes before use, and don’t forget to oil your grill grates and brush some oil on the skewers themselves to prevent sticking. For the juiciest results, avoid moving the skewers too much while cooking – give them 4-5 minutes per side to develop a nice char, and always let them rest for 5 minutes after cooking to keep the meat moist.
What to Serve With Honey Mustard Chicken Skewers?
These flavorful chicken skewers pair perfectly with a variety of sides that can round out your meal. A simple rice pilaf or fluffy couscous makes an excellent base to soak up all the tasty honey mustard sauce. For a complete summer spread, try serving these skewers alongside a fresh Greek salad, some grilled corn on the cob, or a cool cucumber and tomato salad. If you’re looking to keep things light, you could also go with roasted sweet potatoes or a quinoa tabbouleh – both options complement the tangy-sweet flavors of the chicken really well.
Storage Instructions
Keep Fresh: These honey mustard chicken skewers will stay good in an airtight container in the fridge for up to 3 days. I like to keep the vegetables and chicken together on the skewers – they make for easy reheating and serving later!
Prep Ahead: Want to get ahead? You can marinate the chicken pieces in the honey mustard mixture for up to 24 hours in the fridge. Just wait to add the veggies and assemble the skewers until you’re ready to grill. This really lets those flavors sink in!
Warm Up: To enjoy leftover skewers, you can warm them in the microwave for 1-2 minutes, or pop them under the broiler for 2-3 minutes until heated through. Just keep an eye on them so the vegetables don’t get too soft. They’re also pretty tasty cold, chopped up in a salad!
| Preparation Time | 20-30 minutes |
| Cooking Time | 12-20 minutes |
| Total Time | 32-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 120-140 g
- Fat: 70-90 g
- Carbohydrates: 30-40 g
Ingredients
- 2 pounds boneless, skinless chicken thighs (approximately 12 small pieces)
- Sea salt and black pepper (to your preference)
- 2 tablespoons dijon mustard
- 2 tablespoons whole grain mustard
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh rosemary (no stems)
- 1 medium zucchini (or mushrooms)
- 1 medium bell pepper (any color or mixed)
- 1 medium red or white onion
- High heat oil (such as avocado or grapeseed oil for greasing the grill and coating skewers)
Step 1: Prepare the Skewers and Ingredients
If using bamboo skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
During this time, prepare your ingredients: cut the chicken thighs into 1-inch pieces, remove the stem and seeds from the peppers, and cut them into quarters and then in half widthwise.
Slice the onion into 6 or 8 pieces, depending on its size, and slice the zucchini into bite-sized pieces at least 1/2 inch thick.
Step 2: Season the Ingredients
Sprinkle the chicken and vegetables with kosher or sea salt and pepper.
Brush them with a high heat oil such as avocado oil or grapeseed oil to enhance the grilling process and add flavor.
Step 3: Prepare the Rosemary-Mustard Glaze
In a small bowl, whisk together both types of mustard, honey, lemon juice, and finely chopped rosemary until well combined.
This glaze will add an aromatic and flavorful touch to your kabobs.
Step 4: Assemble and Grill the Kabobs
Thread the chicken, peppers, onion, and zucchini onto the skewers, alternating between the different items for variety.
Preheat your grill to medium heat, then place the skewers on the grill.
Cook the kabobs for 6-10 minutes per side, or until the chicken is no longer pink inside.
Step 5: Apply the Glaze and Finish Grilling
Once the kabobs are partially cooked, brush the skewered chicken and vegetables generously with the rosemary-mustard glaze.
Continue grilling for another few minutes on each side until the chicken reaches an internal temperature of 165°F and is fully cooked through.
Step 6: Serve the Kabobs
Remove the kabobs from the heat and allow them to rest for a moment.
Serve immediately with a fresh salad or your favorite side dishes.
For more serving suggestions, refer to the accompanying post.
Enjoy your delightful, grilled rosemary-mustard chicken kabobs!
