Honey-Mustard Chicken Kabobs Recipe

4 1 2
Honey-Mustard Chicken Kabobs Recipe
Honey-Mustard Chicken Kabobs Recipe photo by Taste of Home
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Honey-Mustard Chicken Kabobs Recipe

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4 1 2
Publisher Photo
We like grilling because it's a no-fuss way to make a great meal. This tantalizing combination of vegetables and chicken is one we enjoy throughout the summer.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 small zucchini
  • 4 small yellow squash
  • 2 medium sweet red peppers
  • 4 ounces small fresh mushrooms
  • Hot cooked rice, optional
  • GLAZE:
  • 3/4 cup honey
  • 1/2 cup prepared mustard
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon cider vinegar

Directions

Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Honey-Mustard Chicken Kabobs in Country Woman July/August 1995, p37

Nutritional Facts

2 each: 434 calories, 4g fat (1g saturated fat), 63mg cholesterol, 863mg sodium, 76g carbohydrate (58g sugars, 8g fiber), 30g protein.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 small zucchini
  • 4 small yellow squash
  • 2 medium sweet red peppers
  • 4 ounces small fresh mushrooms
  • Hot cooked rice, optional
  • GLAZE:
  • 3/4 cup honey
  • 1/2 cup prepared mustard
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon cider vinegar
  1. Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables.
  2. In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened.
  3. Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired. Yield: 4 servings.
Originally published as Honey-Mustard Chicken Kabobs in Country Woman July/August 1995, p37

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Robby1 User ID: 1478802 9946
Reviewed Jul. 5, 2010

"This is the best kabob recipe I have come across, bar none. Guests will thank you for giving them this scrumptious recipe when they leave. Excellent summer meal for dinners on the deck!!!"

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