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Honey-Mustard Chicken Kabobs Recipe

Honey-Mustard Chicken Kabobs Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Honey-Mustard Chicken Kabobs

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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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.