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Grilled Honey Mustard Chicken & Veggie Kabobs
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Honey Mustard
Chicken & Veggie Shish Kabobs

Colorful veggies unite with chicken for these sweet and tangy Shish Kabobs on the grill!

Perfect for a quick meal before heading out for Fall soccer or football games. This easy honey mustard marinade results in a healthy grilled supper combination of tender, moist, and flavorful chicken with veggies that the kids will love too!

Grilled shish kabobs are such a fun and easy way to cook and eat your food when you’re wanting to make a quick and healthy supper. Mouth-watering delicious, the chicken and veggies marinate for just a few hours before grilling for an amazingly easy meal on a stick that is sure to score high with your home team!

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G-Free Deliciously

The Blog for Living Your Best Gluten-Free Lifestyle!

Grilled Honey Mustard Chicken & Veggie Kabobs

Honey Mustard
Chicken & Veggie Shish Kabobs

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HoneyMustard Grilled Chicken Kabobs

Grilled Honey Mustard Chicken & Veggie Shish Kabobs

Course: Main Course
Cuisine: American
Keyword: Chicken, Grill, Honey, Kabobs, Mustard, Vegetables
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinate: 2 hours
Total Time: 27 minutes
Servings: 4
Calories: 395 kcal
Author: G-Free Deliciously | Kymberley Pekrul

Colorful veggies unite with chicken for these sweet and tangy Shish Kabobs on the grill! Serve with Easy Curry Fennel Rice for a delicious, quick meal.

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Ingredients

  • 4 Chicken, Thighs Or, 2 Chicken Breast Halves
  • 12 Button Mushrooms Stems Removed
  • 1 Summer Squash Medium, cut into coins
  • 1 Zucchini Squash Medium, cut into coins
  • 1 Red Bell Pepper Cored and seeded
  • 1 Red Onion Medium, root and outer skin removed

For the Marinade

  • 1/2 cup Honey
  • 1/4 cup Dijon Mustard
  • 1/4 cup Soy Sauce Gluten-Free
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Lime, juice fresh squeezed

Instructions

For the Marinade

  1. Whisk together the honey, mustard, gluten-free soy sauce, oil, salt, pepper, and lime in a bowl. Reserve 1/4 Cup for basting the shish kabobs on the grill.

  2. Place the chicken in the bowl with the remaining mixture and stir to coat evenly. Add the vegetables and toss to cover with the marinade. Refrigerate for at least two hours. The longer, the better for the flavors to blend.

Prepare the Kabobs

  1. Thread the marinated chicken and vegetables onto skewers* alternating the chicken and vegetables, making sure to leave enough space so that everything can cook properly.

    Chicken and Vegetables on Skewers
  2. Grill over medium heat. Baste the kabobs with the reserved marinade, turning the skewers two to three times to grill and brown evenly. Total grilling time will be 8 to 12 minutes, depending on the heat of your grill and the distance from the heat. The chicken should feel firm when pressed (with grill tongs), and the internal temperature reaches 165ºF when done.

    Skewers on the grill.
  3. Cover with foil and the kabobs rest for five minutes before serving.
  4. Serve with Easy Curry Fennel Rice.

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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Nutrition label does not include the
Curry Rice with Fennel & Onion.
Head on over to the recipe to find its nutritional information.

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Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

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hey! i’m so
 Happy to Meet You!

I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.  
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