Grilled Honey Mustard Chicken & Veggie Shish Kabobs
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!
A Quick and Healthy Chicken Veggie Shish Kabob Recipe
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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How To Make Chicken & Veggie Shish Kabobs
Marinade the Vegetables
- 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.
- Place the chicken in the bowl with the marinade mixture and stir to coat evenly. Add the vegetables and toss to cover. Refrigerate for at least two hours: the longer, the better for the flavors to blend.
Get The Skewers Ready for the Grill
- Thread the marinated chicken and vegetables onto bamboo or metal skewers, alternating the chicken and vegetables, making sure to leave enough space so that everything can cook evenly.
- Grill over medium heat. Baste the kabobs with the reserved marinade, turning the skewers two to three times to grill and brown evenly. The chicken is done when it is firm when pressed (with grill tongs), and the internal temperature reaches 165ºF when done.
- Cover with foil, and the kabobs rest for five minutes before serving.
How long to Grill Veggie Shish Kabobs
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.
Grilled Honey Mustard Chicken & Veggie Shish Kabobs
EQUIPMENT
- Skewers
- whisk
- Large bowl
- Basking brush
- grill
- Foil
INGREDIENTS
- 4 large Chicken Thighs or 2 large Chicken Breasts boned and cut into chunks
- 12 Button Mushrooms
- 1 small Summer Squash cut in coins
- 1 small Zucchini Squash cut in coins
- 1 small Red Bell Pepper cored and seeded
- 1 small Red Onion root and outer skin removed, cut into quarters
For the Marinade
- ½ teaspoon Honey
- ¼ cup Dijon Mustard
- ¼ teaspoon gluten-free Soy Sauce
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 Lime
INSTRUCTIONS
For the Marinade
- 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.
- Place the chicken in the bowl with the marinade mixture and stir to coat evenly. Add the vegetables and toss to cover. Refrigerate for at least two hours. The longer, the better for the flavors to blend.
Get The Skewers Ready for the Grill
- Thread the marinated chicken and vegetables onto skewers, alternating the chicken and vegetables, making sure to leave enough space so that everything can cook evenly.
- 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.
- Cover with foil and the kabobs rest for five minutes before serving.
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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