Honey Mustard Chicken Skewers

How to Make Honey Mustard Chicken Skewers

1. 1

   Step 1: Soak skewers and prep chicken

   If using wooden skewers, place them in a shallow dish of water to soak for at least 15 minutes to prevent burning. Meanwhile, trim any excess fat from the chicken thighs and cut into 1-inch pieces so they cook quickly and evenly.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs, trimmed and cut into 1-inch pieces
   • 8 piecesWooden skewers (soaked 15 minutes) or metal skewers
   
2. 2

   Step 2: Make the honey-mustard marinade

   In a medium bowl whisk together the honey, Dijon mustard, olive oil, lemon juice, minced garlic, kosher salt, and black pepper until smooth. Reserve about 2 tablespoons of the mixture for basting at the end, then add the chicken pieces to the bowl and toss to coat.

   For this step

   • 1/4 cupHoney
   • 2 tbspDijon mustard
   • 2 tbspOlive oil
   • 1 tbspFresh lemon juice
   • 2 clovesGarlic, minced
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Thread the chicken onto skewers

   Thread 3–4 pieces of chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Arrange skewers on a platter and let them sit for 10–15 minutes while the grill heats (this brief rest also lets the flavors meld).
   
4. 4

   Step 4: Grill the skewers

   Preheat a grill or grill pan to medium-high (about 375–425°F / 190–220°C). Grill skewers 3–4 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and has a bit of char. During the last minute of cooking, brush reserved glaze on both sides and flip once more to caramelize.
   
5. 5

   Step 5: Rest and serve

   Transfer skewers to a plate and let rest 3–5 minutes to retain juices. Sprinkle with chopped parsley if using and serve warm — 2 skewers per person is a good portion for a main course.

   For this step

   • 2 tbspFresh parsley, chopped (optional garnish)

1. If using wooden skewers, place them in a shallow dish of water to soak for at least 15 minutes to prevent burning. Meanwhile, trim any excess fat from the chicken thighs and cut into 1-inch pieces so they cook quickly and evenly.
2. In a medium bowl whisk together the honey, Dijon mustard, olive oil, lemon juice, minced garlic, kosher salt, and black pepper until smooth. Reserve about 2 tablespoons of the mixture for basting at the end, then add the chicken pieces to the bowl and toss to coat.
3. Thread 3–4 pieces of chicken onto each skewer, leaving a little space between pieces so heat circulates and they cook evenly. Arrange skewers on a platter and let them sit for 10–15 minutes while the grill heats (this brief rest also lets the flavors meld).
4. Preheat a grill or grill pan to medium-high (about 375–425°F / 190–220°C). Grill skewers 3–4 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and has a bit of char. During the last minute of cooking, brush reserved glaze on both sides and flip once more to caramelize.
5. Transfer skewers to a plate and let rest 3–5 minutes to retain juices. Sprinkle with chopped parsley if using and serve warm — 2 skewers per person is a good portion for a main course.