Honey Mustard Chicken Kabobs
Honey Mustard Chicken Kabobs in every delectable bite are so juicy and flavorful! They are very probably the tastiest chicken kabobs you’ve ever had, and as an added benefit, you can grill or bake them.
These tangy, sweet, and spicy Honey Mustard Chicken Kabobs come with a creamy honey mustard dip, so be ready to tantalize your taste buds! The combination of honey and mustard is similar to that of peanut butter and jelly. The perfect balance of sweetness and acidity. Additionally, when we mix honey and mustard with a dash of orange juice, soy sauce, and hand-selected herbs, we create a killer marinade that also acts as the foundation for our creamy honey mustard sauce (no double the labor! ), which results in killer chicken kabobs.
Honey Mustard Chicken Kabobs Ingredients
Kabobs
- Cut into 1 1/2″ cubes, 1 1/2 pounds of chicken
- Red potatoes weighed 1 lb, cut into 1 1/2″ cubes
- 1 large red onion, chopped into bits of 1 1/2″
- Salt and pepper, 2 medium zucchini slices, cut into 1/4″ slices
Honey Mustard Marinade
- Honey, 1/4 cup
- Dijon mustard, two tablespoons
- 2 teaspoons of mustard, yellow
- orange juice, 2 tablespoons
- a serving of soy sauce
- Brown sugar, 1 tablespoon
- 1 tsp of salt, paprika, garlic powder, and parsley combined
- One-half teaspoon of onion powder
- 1/4 cup pepper
- an eighth of a teaspoon of cayenne
- THEN ADD:
- Olive oil, 3 tablespoons
Honey Mustard Dip for Honey Mustard Chicken Kabobs
- unreserved marinade in instructions
- 30 ml of sour cream
- 2 tablespoons of mayo
Instructions
- In a medium bowl, combine all of the marinade ingredients (with the exception of the olive oil) (“Reserved Marinade”).Transfer 1/4 cup of the marinade to a shallow dish or large freezer bag. Include three tablespoons of olive oil and chicken. Switch to coat. Refrigerate for four to six hours to marinate.
- For the Honey Mustard Dip, transfer three tablespoons of the Reserved Marinade to a medium bowl. Add 2 tablespoons of mayonnaise and 1/3 cup sour cream by stirring. Refrigerate.
- Add potatoes to an enormous microwave safe bowl. Add two tbsp. of water. Cover and microwave for four to five minutes, or just until fork-tender; drain. Toss in the zucchini, onions, Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until coated evenly. Refrigerate.
- The remaining Reserved Marinade will be used for basting in its entirety.
Notes
- Before grilling or broiling, soak wooden skewers in water for at least 30 minutes. When you’re ready to cook, skewer the chicken and vegetables.
To grill
- Heat a greased grill to a medium-high temperature. Grill chicken kabobs for 8 to 10 minutes, turning them over a few times, until the chicken is cooked through and well browned and slightly scorched on each side.
- Kabobs should be seasoned with salt & pepper to taste and served with Honey Mustard Dip.
To oven broil
- Aluminum foil should be used to line a baking pan. Nonstick cooking spray should be used sparingly. Broil the chicken kabobs in a single layer, flipping every 5 minutes, for 10 to 15 minutes, depending on the thickness of the chicken. Baste the chicken as you turn it.
- Season kabobs with salt and pepper and serve them with Honey Mustard Dip.
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