Honey Mustard Chicken Skewers

These honey mustard chicken skewers are so easy to make and so tasty too. They're grilled in just 25 minutes and are delicious served in wraps with a salad.

Course Dinner

Cuisine International

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 237kcal

Author Neil

Equipment

Ingredients

Honey Mustard Marinade:

100 ml no fat yogurt
1 tablespoon vegetable oil
2 teaspoon runny honey
2 teaspoon wholegrain mustard
1 teaspoon Dijon mustard

Chicken Skewers:

2 chicken breasts cut into bite sized pieces
1 red bell pepper cut into bite sized chunks
1 green bell pepper cut into bite sized chunks
1 onion peeled and cut into bite sized slices
1 tablespoon fresh coriander chopped

Metric - US Customary

Instructions

If you’re using wooden skewers (4 are needed) soak them in warm water to prevent them from burning.
Place the honey mustard marinade ingredients into a jar and shake well.
Place the chicken into a bowl and spoon the marinade over the chicken and then massage into the chicken using your hands. Cover the bowl and place in the fridge for at least 1 hour (although overnight is better).
First thread a piece of chicken onto a skewer then a chunk of red pepper then a slice of onion and then a chunk of green pepper then another piece of chicken. Do this 3 more times in this skewer and then repeat this process on the other 3 skewers. Thread any remaining chicken or vegetables on at the end so none goes to waste.
Place a sheet of aluminium foil on a grill pan, then place the skewers on the rack and place the pan under a hot grill about ¾ of the way from the top.
Turn the skewers at least every 5 minutes whilst grilling to ensure each side gets the same amount of cooking. Grill for 20 - 25 minutes.
Before serving check the chicken is cooked by cutting a piece in half to ensure it’s no longer pink in the middle.

Notes

I like to serve my honey mustard chicken in wholemeal wraps with a crispy iceberg lettuce salad with cucumber and tomatoes.

Nutrition