Dijon Chicken Kabobs
Submitted by joey
Grilled chicken kabobs glazed with honey Dijon mustard, threaded with red potatoes, mushrooms, and cherry tomatoes. A colorful, protein-packed skewer dinner that’s ready in one hour.
YIELD
8 skewersPREP
30 minCOOK
30 minREADY
1 hrsFire up the grill because these honey Dijon chicken kabobs are a summer showstopper.
Chunks of chicken breast get tossed in a sticky-sweet glaze of honey, Dijon mustard, fresh lemon juice, and thyme, then threaded onto skewers with blanched red potatoes, plump mushrooms, and juicy cherry tomatoes.
Eight minutes on the grill and everything comes off charred, caramelized, and bursting with flavor.
Chef Tips
- Blanch the potatoes first so they finish cooking at the same time as the chicken on the grill
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning
- Cut your chicken pieces roughly the same size so everything cooks evenly
- Brush extra honey-Dijon glaze on the kabobs halfway through grilling for a stickier, more caramelized finish
Ingredients
Directions
Preheat the grill to a medium heat.
(When ready to cook, spray the rack--off the grill--with nonstick cooking spray).
In a large pot of boiling water, cook the potatoes for 10 minutes to blanch. Drain.
In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper.
Add the chicken and mushrooms, tossing to coat well.
Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers.
Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through.
Divide the skewers among 4 plates and serve.
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