It’s again a very busy week in our house. One of these days I keep thinking I’ll figure out how to slow things down, but it sure hasn’t happened yet! I knew that Sunday meal prep would be huge this week in simplifying my weeknight routines. I prepped these delicious Honey Mustard Chicken and Veggie Kabobs ahead, so it only took a few minutes on the grill. While the kabobs were grilling, it gave me just enough time to throw together a quick fruit salad, and dinner was ready! My kids gave the definite stamp of approval on this chicken. They said, “This is really good, Momma! It tasted sweet!” Why do I always feel so victorious when they love a new meal right off the bat?! Ha.
Here’s the trick to kicking things up a notch with these Honey Mustard Chicken and Veggie Kabobs. When you make the marinade, it will end up serving multiple purposes. It will get split three ways (not equal), to serve as the marinade, the basting sauce while grilling, and as a dip!
The chicken in this recipe is so versatile. It’s great in a wrap, on a salad, or even on it’s own as grilled chicken tenders! It is one of those recipes that has become a staple in my freezer because I can do so many different things with it and my kids love it.
Print
Honey Mustard Chicken and Veggie Kabobs
Ingredients
For the Kabobs
1 1/2 lbs chicken, cut into 1 1/2 inch cubes
1 large red onion, cut into 1 1/2 inch chunks
2 small zucchinis, cut into 1/4 inch slices
1 8-oz package baby Bella mushrooms, whole
3 Tbsp olive oil
For the Marinade
1/4 cup honey
2 Tbsp Dijon mustard
2 Tbsp yellow mustard
2 Tbsp orange juice
1 Tbsp coconut aminos (or soy sauce)
1 Tbsp brown sugar
1 tsp parsley
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp pepper
For Honey Mustard Dip:
3 Tbsp reserved honey mustard marinade
2 Tbsp mayonnaise
1/3 cup sour cream
Instructions
Combine all marinade ingredients. Remove 1/3 cup of the marinade to a small bowl and set aside. Add the chicken to the remaining marinade, along with 3 Tbsp of olive oil. Stir well to combine and coat the chicken. Cover and refrigerate, allowing the chicken to marinate for at least 4-6 hours, or overnight.
From the reserved marinade, remove 3 Tbsp and place in a small bowl. Add the mayo and sour cream and stir to combine. This makes the honey mustard dipping sauce. Refrigerate until ready to serve.
When ready to cook, preheat the grill to medium high heat. Thread the zucchini, mushrooms, red onion, and marinated chicken onto grill-safe skewers. Place onto the grill and immediately baste the top with reserved marinade. Grill for 4-5 minutes, then flip and baste again. Grill for another 4-5 minutes, until the chicken is cooked through.
Serve with the honey mustard dipping sauce.