# Honey Mustard Chicken Skewers > Quick, juicy grilled chicken skewers brushed with a bright honey-mustard glaze — perfect for weeknight dinners or a casual weekend cookout. Ready in about 25 minutes with an easy marinade that doubles as a finishing sauce. Canonical URL: https://www.topshelf.recipes/recipes/honey-mustard-chicken-skewers ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe There’s a reason honey and mustard have been paired since someone first smeared two condiments together: the combination hits sweet, tangy, and savory in a single brush stroke. This version leans on boneless chicken thighs because their higher fat content keeps each 1-inch morsel forgiving on the grill—juicy interior, lightly charred edges—while the simple glaze of honey, Dijon, olive oil, lemon, and garlic forms a glossy lacquer that caramelizes quickly without flaking off. Reserve a little of the mixture before the raw chicken touches it and you’ve got an instant basting sauce that concentrates flavor rather than masks it. It’s a recipe that performs whether you’re shepherding weeknight hunger or staging a casual backyard meal: the prep is under 10 minutes, the active grilling under 10, and the payoff is immediate. The key moments are uniform cutting, moderate heat, and a final quick brush to build that shiny, slightly sticky crust. If you don’t have a backyard grill, a well-seasoned grill pan or a hot broiler will produce the same caramelized notes—this is a reliable, crowd-pleasing skewer that’s both uncomplicated and distinctly satisfying. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes - Servings: 6 - Difficulty: Easy - Category: Dinner ## Ingredients ### Soak skewers and prep chicken - 1 1/2 lb Boneless skinless chicken thighs, trimmed and cut into 1-inch pieces - 8 pieces Wooden skewers (soaked 15 minutes) or metal skewers ### Make the honey-mustard marinade - 1/4 cup Honey - 2 tbsp Dijon mustard - 2 tbsp Olive oil - 1 tbsp Fresh lemon juice - 2 cloves Garlic, minced - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Rest and serve - 2 tbsp Fresh parsley, chopped (optional garnish) ## Instructions ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1½ skewers): - Calories: 543 kcal - Protein: 37.8 g - Carbohydrates: 32.2 g - Fat: 29.2 g - Saturated Fat: 4.7 g - Trans Fat: 0.1 g - Fiber: 2.3 g - Sugar: 13.7 g - Added Sugars: 11.8 g - Cholesterol: 110 mg - Sodium: 1109 mg - Potassium: 304 mg - Calcium: 18 mg - Iron: 1.7 mg - Vitamin D: 0.2 mcg ## Tips ### Cut Uniform Pieces Trim and cut the thighs into 1-inch cubes so every piece cooks in the same time and nothing over- or undercooks on the skewers. ### Reserve Glaze Separately Spoon off about 2 tablespoons of the marinade before adding the raw chicken; use it later for basting or serving after heating it briefly to kill any surface bacteria. ### Preheat and Oil Grates Heat the grill or pan to medium-high and wipe the grates with an oiled paper towel to prevent sticking and encourage those attractive grill marks. ### Don't Crowd The Skewers Leave a little space between pieces so hot air circulates and you get even caramelization instead of steaming the chicken. ### Use An Instant Thermometer Aim for 165°F (74°C) at the thickest part for safety and juiciness—checking temperature is faster and more reliable than timing alone. ### Quick Rest Before Serving Let the skewers rest 3–5 minutes off heat to redistribute juices and let the glaze set so it doesn’t run off when plated. ## Variations and Substitutions ### Spicy Honey Mustard Add 1 teaspoon of Sriracha or 1/2 teaspoon of cayenne to the glaze and finish with a sprinkle of crushed red pepper for a lively kick. ### Herbed Citrus Glaze Stir in 1 tablespoon of finely chopped tarragon or thyme and increase lemon juice to 2 tablespoons for a fresher, herbal profile that pairs well with grilled spring vegetables. ### Chicken Breast Swap Use boneless skinless chicken breasts cut into slightly larger pieces and reduce grill time by a minute per side to avoid drying; brine briefly if you want extra margin for juiciness. ### Pescatarian Shrimp Option Thread large shrimp (peeled, deveined) onto skewers and grill 1–2 minutes per side—brush with the same glaze, but reserve less time before basting so the sugars don’t burn. ### Low-Sugar Friendly Swap half the honey for a light maple syrup or a sugar-free maple-style syrup and increase mustard by a teaspoon to maintain tang without extra sweetness. ## Notes These skewers are fast to prep and forgiving on the grill, making them ideal for busy weeknights. The honey-mustard glaze caramelizes quickly for a sweet-savory finish that everyone loves. ### Storage and Make-Ahead Store leftover cooked skewers in an airtight container in the refrigerator for up to 3–4 days; remove meat from skewers before stacking to save space. Reheat gently in a 325°F oven or in a skillet over medium heat with a splash of water or stock to restore juiciness; avoid high microwave heat which can toughen the chicken. You can freeze cooked, cooled skewered pieces (wrapped well) for up to 2 months and thaw overnight in the fridge before reheating. ### Serving Suggestions Serve two skewers per person with charred corn, a lemony arugula salad, or herb-roasted baby potatoes to balance the glaze’s sweetness. Offer a small bowl of the warmed reserved glaze or a tangy yogurt dip on the side, and garnish with chopped parsley and lemon wedges for brightness. For drinks, a crisp lager, a bright Sauvignon Blanc, or a citrusy iced tea complements the sweet-tangy profile. ## Frequently Asked Questions ### Can I marinate the chicken longer than 15 minutes? Yes—up to 2 hours is fine for thighs and will deepen flavor, but avoid very long acidic marinades that can change texture; the recipe is designed to be quick, so even a short rest delivers good flavor. ### Why reserve some of the glaze before marinating? Reserving a portion prevents cross-contamination from raw chicken; reheat that reserved glaze before using it as a basting sauce or serving drizzle to make it safe. ### How do I prevent the honey from burning on the grill? Cook over medium-high rather than high heat and brush the reserved glaze only in the final minute or two of cooking so the sugars caramelize without scorching. ### Is there a non-grill way to cook these skewers? Yes—use a hot grill pan on the stovetop, or broil 4–6 inches from the element for 3–4 minutes per side, watching closely to achieve the same char and glaze. ### Can I use wooden skewers without soaking them? Soaking wooden skewers for at least 15 minutes reduces the chance they’ll burn under high heat and also helps hold the skewers together—soaking is recommended. ## Related Recipes and Guides - [Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts](https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts) - [Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter](https://www.topshelf.recipes/recipes/air-fryer-crispy-chicken-cutlet-pasta-garlic-parmesan-butter) - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)