Honey Mustard Chicken Kabobs

🧂 Ingredients

• 1 tablespoon vegetable oil
• ¾ cup honey
• ⅓ cup prepared yellow mustard
• 1½ teaspoons mild curry powder
• 1½ pounds boneless skinless chicken breasts,

  cut into 1¼" pieces
• 1 large red bell pepper,

  cored and cut into 1¼" pieces
• ½ large yellow onion,

  peeled into single layers and cut into 1¼" pieces
• kosher salt and freshly ground black pepper,

  to taste

Instructions

• 1 In a mixing bowl that's low and wide, stir together the oil, honey, mustard, and
  curry. Remove ½ cup of this honey mustard mixture and set aside for brushing on
  the kabobs while grilling. Add the chicken pieces to the bowl and fold to
  combine, coating all the chicken with the honey mustard mixture. Cover the bowl
  and refrigerate for 2 to 4 hours, folding the chicken halfway through.
• 2 Thirty minutes prior to grilling, add marinated chicken pieces to skewers,
  alternating with pieces of red pepper and onion. Sprinkle assembled kabobs on
  all sides with salt and pepper, to taste. Don't be afraid to season fairly
  generously.
• 3 Heat grill to medium/medium-high heat. Make sure grates are scrubbed clean and
  then oiled well (see Notes).
• 4 Grill for about 10-15 minutes total, turning every few minutes. The honey is
  sweet and sticky, so keep an eye on the kabobs so they don't get overly charred.
  If needed, turn down heat or move kabobs to a part of the grill with less heat.
  Liberally brush on the reserved honey mustard mixture during the final few
  minutes of grilling.

Nutrition Info