These grilled chicken kabobs are marinated in a tarragon honey mustard dressing then grilled to perfection with peppers and mushrooms.
Whether you are grilling a dinner of protein and veggies, making appetizers of fresh cherry tomatoes with mini mozzarella or desserts with fresh fruit and pound cake, skewered kabobs are the perfect summertime food. They can be prepared ahead of time and assembled last minute making for a quick and easy meal.
Chicken is perfect for grilling on skewers. Since it lacks in flavor, the chicken will absorb any marinade it spends time in. Every summertime vegetable pairs well with this lean protein making it a super healthy dinner. Choose your family’s favorite veggies and let everyone thread their own skewer!
This marinade does not have an overpowering taste to it, but a delicious underlying one making the whole dish shine. Kids especially will love the honey mustard flavor that comes through. Tarragon has a little bit of a licorice taste although not as strong as fennel. Both the green peppers and button mushrooms have a neutral taste also so by combining all of these ingredients, the perfect bite is achieved. Do you love summertime grilling? Try my Ginger Soy Beef Kabobs for a savory Asian flair.
The Method of Grilled Chicken Kabobs
- olive oil
- tarragon leaves
- coarse black pepper
- garlic salt
- chili powder
- honey mustard
- vegetables- green pepper, mushrooms
Whisk together the oil, tarragon, pepper, garlic salt, chili powder, honey mustard and honey in a bowl. Dice the chicken into bite size pieces and stir it into the marinade. The marinade is the most important part of this dish so let the chicken sit 1-4 hours.
Chop the vegetables into the same bite size pieces the same as the chicken.
Thread the chicken and vegetables onto the skewers. Grill 5-8 minutes turning occasionally.
Tips for success:
The longer the chicken sits in the marinade, the more flavor it will absorb.
Use metal skewers instead of wood or bamboo…no matter how long I have tried soaking the latter, they always burn.
Elevate your presentation by sprinkling on some fresh tarragon leaves!
This marinade would lend itself well to pork tenderloin.
Any vegetable would be great so go ahead and load up!
Not feeling like chopping the meat or veggies? Yeh sometimes I don’t either and this marinade works SO well on thin cut skinless chicken breasts!
A loaded baked potato, my Crispy Salt and Vinegar Potatoes or my Fingerling Potatoes would be a great side.
Frequently Asked Questions:
What other cooking methods are there? Spray an indoor grill pan with oil and place over medium high heat. Alternatively, you can place them on a sheet pan in the oven at 350 degrees until cooked through.
If you make these Grilled Chicken Kabobs and love them, I would love for you to please come back and give me a 5 star review and a comment!
Grilled Chicken Kabobs
These chicken kabobs are marinated in a tarragon honey mustard dressing then grilled to perfection with peppers and mushrooms.
- medium bowl
- measuring spoons
- Cutting Board
- 2-3 tbsp olive oil
- 1 tsp tarragon
- 1 tsp coarse black pepper
- 1/2 tsp garlic salt
- 1 tsp chili powder
- 1 tsp honey mustard
- 1/2 tsp honey
- 8 chicken fingers, diced into bite size pieces
- button mushrooms, halved
- green pepper, diced into bite size pieces
Whisk oil and next 6 ingredients in a bowl. Add the chicken and marinate 1-4 hours.
Skewer the chicken and vegetables.
Cook over a grill on medium 5-8 minutes, turning occasionally.
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