These grilled honey mustard chicken skewers are incredibly tasty—tender, juicy, and full of flavor. Packed with fresh garden vegetables and coated in a honey-Dijon marinade, they’re perfect served over jasmine rice for a family-friendly dinner everyone will enjoy.
If you love honey mustard, this is for you.
Smoky and tender, these skewers are loaded with summer vegetables and brushed with a honey-Dijon vinaigrette. They’re an ideal weeknight meal—easy to make and always requested.
The honey mustard dressing is the star. I developed it for my grilled chicken and chicken chopped salad recipes, and it works beautifully here. It’s tangy, slightly sweet, and almost drinkable.
If you have sturdy grilling skewers, assembly is straightforward—the main effort is chopping and threading the chicken and vegetables.
Here’s the simple process:
- Make the honey-Dijon vinaigrette.
- Cut chicken breasts and chop vegetables into large, uniform pieces.
- Thread chicken and veggies onto skewers, brush with the dressing, and let them sit to absorb flavor.
- Grill, brushing a few times while they cook, and finish with extra dressing if desired.
I like to serve these skewers over jasmine rice—the family favorite. The rice soaks up the savory-sweet juices and completes the meal.
Skewers are fun to eat, especially for kids. They often get more excited about vegetables when they’re on a stick.
This honey mustard mix also pairs well with sausage or pork tenderloin, so feel free to try it on other proteins.
Simple, satisfying, and one you’ll want to make again.
Grilled Honey Mustard Chicken Skewers
Grilled Honey Mustard Chicken Skewers
Yield:
1
30
15
45
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 bell peppers, chopped into 1-inch pieces
- 1 zucchini, cut into rounds
- 1 red onion, chopped into 1-inch pieces
- kosher salt and pepper
- ⅓ cup + 3 tablespoons dijon mustard
- ¼ cup + 2 tablespoons honey
- 2 to 3 tablespoons olive oil
- fresh chives, for topping
- jasmine rice, for serving
Instructions
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Chop the chicken into bite-sized pieces.
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Cut vegetables into pieces similar in size to the chicken so everything cooks evenly.
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Whisk together ⅓ cup Dijon, ¼ cup honey, and 1 tablespoon olive oil to make the marinade.
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Assemble 5–6 skewers by alternating vegetables and chicken. Aim for about 4–5 pieces of chicken per skewer. Season with salt and pepper.
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Place skewers on a baking sheet, brush most of the marinade over them, and reserve some for finishing. Let sit 15–20 minutes to marinate.
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Preheat the grill to high. Optionally whisk 2 tablespoons honey with 3 tablespoons Dijon for brushing while grilling.
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Grill with the lid closed for 5 minutes, turn with tongs, and continue grilling, turning occasionally, until chicken reaches 165°F (about 10–12 minutes total). Brush with the reserved honey-Dijon near the end.
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Remove from the grill, brush with any remaining marinade, and serve over jasmine rice. Garnish with fresh chives.
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I enjoy a bit of charred vegetables alongside the grilled chicken for texture and flavor.