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Best Sticky Honey Mustard Grilled Chicken Skewers Recipe

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These sticky honey mustard grilled chicken thigh skewers are quick, easy, and perfect for grilling season. Made with simple ingredients and a secret splash of apple cider vinegar, they deliver a caramelized, crowd-pleasing glaze that turns skeptics into believers.

Ingredients

Scale
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • Wooden or metal skewers
  • Fresh parsley or cilantro, chopped (optional, for garnish)
  • Sesame seeds (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Make the marinade: In a medium mixing bowl, combine 1/3 cup honey, 3 tablespoons Dijon mustard, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until smooth.
  2. Prep the chicken: Place chicken thighs on a cutting board. Trim excess fat or skin. Cut each thigh into roughly 1.5-inch chunks (about 24 to 30 pieces total).
  3. Marinate the chicken: Put chicken chunks in a large bowl or resealable plastic bag. Pour marinade over chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Soak the skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  5. Preheat the grill: Heat grill to medium-high heat (375°F to 400°F). Clean grates and lightly oil them.
  6. Thread the skewers: Remove chicken from fridge. Thread 4 to 5 chunks onto each skewer, leaving space between pieces. You should have about 6 to 8 skewers.
  7. Grill the skewers: Place skewers on grill. Cook for 5 to 7 minutes on the first side until grill marks appear and edges caramelize. Flip and cook for another 5 to 7 minutes. If using extra marinade, brush it on during the last 2 minutes of cooking.
  8. Check for doneness: Use an instant-read thermometer to check internal temperature of thickest piece; it should reach 165°F. Alternatively, cut into a piece—juices should run clear and meat should be firm.
  9. Rest and serve: Remove skewers from grill and let rest for 5 minutes. Sprinkle with fresh parsley or cilantro and sesame seeds if desired. Serve with lime wedges.

Notes

Don’t skip the resting time—it keeps the chicken moist. Watch the sugar in the honey to prevent burning; keep heat at medium-high. Use two sets of tongs to avoid cross-contamination. For best flavor, marinate 2 to 4 hours. Reserve some marinade before adding raw chicken for basting or dipping sauce.

Nutrition

Keywords: honey mustard chicken, grilled chicken skewers, sticky chicken, chicken thigh skewers, summer grilling, easy chicken recipe

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