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Honey Mustard Chicken Skewers Recipe

By Pam 2025-07-01 ⏱ 15 min 🔥 30 min 🍽 4
Honey Mustard Chicken Skewers Recipe Save

Making the Honey‑Mustard Glaze

In a small saucepan combine the remaining mustard, honey, soy sauce, apple cider vinegar, garlic, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer over medium‑low heat, stirring constantly. As it simmers, the sauce will thicken and develop a glossy sheen—this usually takes 3‑4 minutes. Remove from heat once it coats the back of a spoon; this is the perfect consistency for basting.

Grilling and Finishing

  1. Preheat the grill. Set a gas or charcoal grill to medium‑high (about 400°F/200°C). A hot grill creates the coveted sear that locks in juices while giving the glaze a caramelized edge.
  2. Oil the grates. Lightly brush the grill grates with a thin layer of oil using a paper towel dipped in oil. This prevents sticking and helps the glaze adhere without tearing the meat.
  3. Grill the skewers. Place the assembled skewers on the grill at a 45‑degree angle. Cook for 3‑4 minutes, then rotate 90 degrees to achieve cross‑hatch marks. After the first side is browned, brush generously with the honey‑mustard glaze.
  4. Finish cooking. Flip the skewers, brush the other side with glaze, and grill an additional 3‑4 minutes. The internal temperature of the chicken should reach 165°F (74°C). If the glaze begins to darken too quickly, move the skewers to a cooler part of the grill.
  5. Rest and serve. Transfer the skewers to a platter, cover loosely with foil, and let rest for 5 minutes. This short rest redistributes the juices, ensuring each bite stays moist. Sprinkle with a pinch of flaky sea salt or fresh herbs if desired, then serve immediately.

Tips & Tricks

Perfecting the Recipe

Dry the chicken. Patting the cubes dry before marinating reduces excess steam, allowing the glaze to caramelize instead of soggy.

Soak skewers. Soaking wooden skewers for at least 30 minutes prevents them from burning during the short, high‑heat grilling period.

Even cuts. Keep chicken pieces uniform (about 1‑inch) so they cook evenly and finish at the same time as the vegetables.

Flavor Enhancements

For an extra pop, stir a teaspoon of fresh lemon zest into the glaze just before basting. A pinch of crushed red‑pepper flakes adds subtle heat without overwhelming the honey‑mustard sweetness. Finish each skewer with a drizzle of high‑quality extra‑virgin olive oil for a silky mouthfeel.

Common Mistakes to Avoid

Avoid moving the skewers too often; constant flipping stops the glaze from forming a proper crust. Also, don’t over‑baste early—adding sauce before the first sear can cause it to burn. Wait until the first side is nicely browned before the first brush.

Pro Tips

Use a meat thermometer. Checking for 165°F guarantees safety while preventing overcooking, especially on high heat.

Finish on indirect heat. If the glaze darkens too fast, move the skewers to a cooler zone of the grill for the final minutes.

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