Best 6 Dijon Chicken Kabobs Recipes

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

DIJON GRILLED CHICKEN KABOBS

Steps:

• Heat grill to medium heat.
• Thread chicken onto 4 skewers alternately with peppers; set aside.
• Mix remaining ingredients in small bowl until blended.
• Grill kabobs 7 to 9 min. on each side or until chicken is done, brushing frequently with mustard mixture.

DIJON CHICKEN KABOBS

Steps:

• 1. Cut chicken breasts into 32 pieces.
• 2. Preheat the grill to a medium heat. (When ready to cook, spray the rack-off the grill-with nonstick cooking spray).
• 3. In a large pot of boiling water, cook the potatoes for 10 minutes to blanch.
• 4. Drain.
• 5. In a small bowl, combine the honey, mustard, lemon juice, thyme and pepper.
• 6. Add the chicken and mushrooms, tossing to coat well.
• 7. Alternately thread the chicken, mushrooms, tomatoes and potatoes onto 8 skewers.
• 8. Grill the kabobs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through.
• 9. Divide the skewers among 4 plates and serve.

DIJON CHICKEN KABOBS

Steps:

• Combine mustard and onions in a bowl.
• In another bowl, combine breadcrumbs and parsley.
• Toss chicken chunks in mustard mixture.
• Coat chicken chunks with bread crumb mixture.
• Line a baking sheet with foil and coat the foil with nonstick cooking spray.
• Thread chicken onto metal or soaked wooden skewers, leave a small space between the chunks.
• Place the skewers on the prepared baking sheet.
• Bake uncovered at 450 degrees for 6 - 8 minutes or until the juices run clear.