Best Honey Mustard Chicken Kabobs Recipes

HONEY-MUSTARD CHICKEN KABOBS

Honey-Mustard Chicken Kabobs image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , 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.

Nutrition Facts : Calories 434 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 863mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 8g fiber), Protein 30g protein.

GINGERY CHICKEN KABOBS WITH HONEY MUSTARD SAUCE

Gingery Chicken Kabobs with Honey Mustard Sauce image

Enjoy these flavorful chicken kabobs with honey mustard sauce - perfect for Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
2 tablespoons oyster sauce
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped (1 teaspoon)
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts (2 lb) cut lengthwise into 1/2-inch strips
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice

Steps:

Soak 20 (6-inch) wooden skewers in water 30 minutes.
In large nonmetal dish or resealable food-storage plastic bag, mix oil, oyster sauce, ginger, garlic, pepper sauce, salt and pepper. Add chicken; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 30 minutes or up to 6 hours.
Heat oven to 350°F. Spray15x10x1-inch baking sheet with cooking spray.
Remove chicken from bowl or bag; discard marinade. On each skewer, thread chicken strips. Place kabobs on prepared baking sheet. Bake 12 to 15 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, in small bowl, stir together sauce ingredients. Serve kabobs with sauce for dipping.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 55 mg, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 7 g, TransFat 0 g