Mustard Chicken and Bell Pepper Kabobs
Fire up your grill for these irresistible Mustard Chicken and Bell Pepper Kabobs, a vibrant and flavorful dish that’s perfect for your next barbecue or weeknight dinner. Tender, juicy cubes of marinated chicken pair beautifully with colorful bell peppers, creating a striking presentation and a symphony of smoky, tangy, and sweet flavors. The marinade, a zesty blend of Dijon mustard, honey, garlic, and fresh lemon juice, infuses the chicken with bold flavor while ensuring it stays moist and juicy on the grill. Quick to prepare and ready in just 35 minutes, these kabobs are a crowd-pleaser that can be served alongside a crisp salad, fluffy rice, or your favorite grilled veggies. Whether cooked over open flames or on an indoor grill, this easy skewered recipe is guaranteed to wow your family and guests alike!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1 whole Green bell pepper
- 3 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breasts into 1-inch cubes and set aside.
Slice the red, yellow, and green bell peppers into 1-inch pieces, removing seeds and stems.
In a large bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, dried oregano, salt, black pepper, and lemon juice to create the marinade.
Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate.
Preheat your grill to medium-high heat.
While the grill is heating, thread the marinated chicken pieces and bell pepper slices alternately onto the skewers, leaving a little space between each piece for even cooking.
Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Serve hot with a side salad, rice, or your favorite grilled vegetables.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2771 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
