Grilled Rosemary Mustard Chicken Kabobs

Ready to make this grilled rosemary mustard chicken kabob recipe? You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• chicken: I like to use boneless, skinless chicken thighs to make chicken kabobs as they don't tend to dry out on the grill, but you can substitute chicken breasts if you like.
• vegetables for grilling: zucchini, peppers, red onions, (or your choice!)
• mustard: you'll need both Dijon mustard and whole grain mustard
• honey: provides a touch of sweetness to balance the mustard flavour and a little stickiness, too. You can substitute maple syrup for a vegan diet.
• lemon: for a bright tangy flavour!
• rosemary: fresh rosemary for flavours of the Italian countryside.
• salt and pepper: to make the flavours pop!

Here's an overview of what you'll do to make this easy chicken kabob recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

1. Whisk together both types of mustard, honey, lemon juice and finely chopped rosemary.
2. Cut the chicken thighs into 1-inch pieces and thread them on skewers alternating with vegetables. If you're using bamboo skewers, make sure they have been soaked in water for at least 20 minutes to avoid burning on the grill.
3. Sprinkle with kosher or sea salt and pepper and brush with a little high-heat oil.
4. Grill the kabobs over medium heat for 6-10 minutes per side, or until the chicken is no longer pink inside.
5. Brush with the rosemary-mustard glaze and grill for another few minutes on each side until the chicken has reached an internal temperature of 165°F.
6. Remove from the heat and serve! See my serving suggestions below.

🔁 Possible Variations

Feel free to switch out the vegetables with your favourites, or what you have on hand. Colourful bell peppers are always a popular choice. You can also use mushrooms, yellow squash, white onions, shallots, or cherry tomatoes.

You can even make this a vegetable-forward recipe by reducing or even eliminating the chicken!

Try to cut the chicken thighs into uniformly-sized pieces so they will all cook at the same rate.

Zucchini cooks quickly, so slice it into rounds about ½ inch thick.

The best skewers are those that have a square or rectangular shaft. Round skewers sometimes allow the food to spin around, preventing it from cooking evenly.

Assemble everything you'll need near your outdoor grill before you start:

• a stove mitt
• tongs
• a basting brush
• the honey-mustard sauce
• an instant-read meat thermometer
• a clean platter

🍽 What to serve with rosemary-mustard chicken kabobs

If you're grilling outside in the next few weeks, here are a few summery faves that would go well with this skewered chicken:

Italian-inspired salads: Hearty Tuscan Salad with Creamy Gorgonzola Dressing or Balsamic Bocconcini Cherry Tomato Salad or Cauliflower Lemon Basil Salad with Toasted Capers

Potatoes: Italian Potato Salad with Pickled Shallots or Green Bean Potato Salad with Anchovy Dressing or Crispy Grilled Potatoes with Blue Cheese in Foil.

Sides: Broiled Italian Tomatoes with Garlic and Herbs

Desserts: Grilled Peaches with Honey-Lemon Drizzle or Blackberry Cheesecake Ice Cream Cake or Flourless Nectarine Ricotta Cake

To store: Cool the chicken kabobs, remove the chicken and vegetables from the skewers and store them in the fridge in a covered container for 3 - 5 days.

Reheat: I like the leftovers cold on a salad, but you can gently reheat these in the microwave.

To freeze: While the grilled veggies won't freeze well, you can certainly freeze any leftover grilled rosemary chicken pieces. They'll last for 3 months or so in an airtight container in the freezer.