Honey Mustard Chicken Skewers

This sticky, sweet, tangy mess of Honey Mustard Chicken Skewers is exactly the kind of dinner I make when I want something that feels fancy but doesn’t require me to unlearn my whole life. Little cubes of chicken get tossed in a honey-mustard glaze, threaded onto skewers, and charred just enough to get a little bark while staying juicy inside. It’s the kind of recipe that’s ridiculous to plate beautifully but tastes amazing even when you eat it standing over the sink because dinner burned the rest of the house.

My husband calls these “the skewers” like we’re in some small-town deli that only serves one dish, and honestly he’s not wrong. The kids fight over the ends like it’s a prize. One summer night I forgot to soak the skewers and half of them split in the grill — I pretended it was intentional and called it “rustic presentation.” Somehow, that night became the one everyone asked to save the leftovers for lunch the next day. It turned into our go-to for backyard nights, last-minute guests, and when I’m avoiding anything that needs me to be precise.

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I’ll admit: the first dozen times I made these I burned the honey. It goes from glossy to bitter faster than I wanted to believe. Now I keep the heat moderate, brush more than once, and never walk away. Also, I used to think only wooden skewers were a thing—then I discovered metal skewers and life got easier. Once, desperate and hanger-fueled, I swapped Dijon for yellow mustard and added a splash of soy sauce; it was surprisingly good. Moral: don’t be precious. Marinating longer helps, but even a quick toss before the heat makes a big difference.

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs if you want juicier skewers, breasts if you like leaner meat; thighs forgive overcooking better.
– Spices: Smoked paprika and black pepper are free upgrades here — pick fresh spices and skip anything that smells faintly like a garage.
– Sweeteners: Use real honey for that glossy caramelization; runny honey mixes into the glaze easier than the thick stuff.
– Fresh Herbs: Parsley or thyme brightens the finished skewers; buy a small bunch and chop right before serving.
– Fats & Oils: Grab a neutral oil (canola or grapeseed) for the marinade so the mustard and honey get center stage.

Prep Ahead Ideas

– Cube the chicken and toss it in the honey-mustard marinade the night before to let the flavors marry; keep in an airtight container in the fridge.
– Thread the chicken on skewers ahead of time and store them on a tray covered with plastic wrap so grilling is literally five minutes of work.
– Make extra glaze and keep it in a small jar; you can reheat it gently or brush it on right from the fridge.
– Bring marinated chicken to room temperature briefly before cooking so it cooks more evenly; don’t leave it out forever though.

✔Time-Saving Tricks

– Use pre-cut chicken from the deli counter if you’re in full-on panic mode — it’s not cheating.
– Broil on high or use the grill to get char quickly; less time cooking means juicier meat.
– Keep a jar of good mustard and a squeeze of honey in the fridge for instant glaze — no measuring when life’s chaotic.
– Soak wooden skewers earlier in the day while you’re prepping everything else so they don’t burn when you cook.

✔Common Mistakes

– Overcooking the chicken until it’s dry — I did this once and had to drown everything in more glaze to hide the sin; fix by lowering the heat and watching closely.
– Burning the honey in the glaze — if it starts smoking, pull it off and lower the heat; you can rescue it with a splash of water and a whisk to loosen it.
– Not soaking wooden skewers — I learned this the hard way (flame-cooked skewers are not glamorous).
– Crowding the pan or grill — when pieces sit too close, they steam instead of get that pretty char. Give things breathing room.
– Thin, watery sauce — simmer gently to thicken, or whisk in a tiny bit of cornstarch slurry if you’re desperate.

What to Serve It With

– Simple green salad with lemon vinaigrette — bright, crunchy, easy.
– Fluffy rice or couscous to soak up the glaze.
– Grilled corn or charred veggies for a summer feel.
– Crusty bread to mop up extra sauce.

✔Tips & Mistakes

– Salt the chicken before it hits the grill so the seasoning isn’t only on the surface.
– Brush glaze on near the end to avoid burning the sugars.
– If the sauce splits, whisk in a tiny splash of warm water to bring it back together.
– Don’t flip obsessively; give each side time to form color.
– If skewers are stuck to the grill, let them sit another 30 seconds — they’ll release once they’ve developed color.

✔Storage Tips

Leftovers keep in the fridge in an airtight container and are actually great cold on a salad the next day — no shame in that. If you want to reheat, do it in a hot skillet for a minute or two to revive the glaze and add a quick sprinkle of lemon to brighten things up. You can freeze cooked skewers, but note the texture softens a bit; thaw in the fridge and reheat gently.

✔Variations and Substitutions

Tried-and-true swaps: maple syrup stands in for honey when you want a deeper flavor; Dijon can be swapped for whole-grain mustard for extra texture; tamari or low-sodium soy sauce adds umami if you miss salt. For a vegetarian spin, firm tofu or tempeh takes the glaze well (press the tofu first). If you like heat, mix in a little chili paste or sriracha. Avoid mayo swaps in the glaze — it doesn’t caramelize the same way.

Frequently Asked Questions

Honey Mustard Chicken Skewers

Juicy grilled chicken skewers glazed with a tangy honey-Dijon marinade. Fast to prep and perfect for weeknights or cookouts.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breast cut into 1-inch chunks
• ▢ 3 tbsp Dijon mustard
• ▢ 0.25 cup honey
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tbsp soy sauce
• ▢ 2 tsp minced garlic
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Soak wooden skewers in water for 20–30 minutes so they don’t burn.
• Whisk mustard, honey, olive oil, lemon juice, soy sauce, garlic, paprika, salt, and pepper.
• Reserve 2 tablespoons of the marinade for brushing later.
• Toss chicken with remaining marinade. Cover and chill 20–30 minutes.
• Preheat grill to medium-high. Clean and lightly oil the grates.
• Thread marinated chicken onto soaked skewers, packing pieces snugly.
• Grill 8–10 minutes, turning often, until lightly charred and 165°F inside.
• Brush with reserved marinade during the last minute. Rest briefly, garnish with parsley, and serve.

Notes

Variation: Swap in boneless chicken thighs or add a splash of apple cider vinegar for extra tang. No grill? Broil on high, 6–8 inches from heat, turning once until cooked through.

Storage: Refrigerate leftovers up to 3 days. Reheat gently or slice cold for salads or wraps.

This recipe is an original creation inspired by classic Honey Mustard Chicken Skewers flavors. All ingredient ratios and instructions are independently developed.