Honey Mustard Chicken Skewers Recipe

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 1 red bell pepper, cut into 1‑inch pieces
• 1 yellow bell pepper, cut into 1‑inch pieces
• 1 small red onion, cut into wedges
• 8–10 wooden skewers, soaked 30 min

Honey‑Mustard Marinade

• ¼ cup Dijon mustard
• ¼ cup whole‑grain mustard
• 3 tbsp honey
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

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.