Made with just 6 ingredients and taking only 10 minutes to cook, these Balsamic Mustard Grilled Chicken Kabobs are easy to throw on the grill then enjoy!

Balsamic Mustard Grilled Chicken Kabobs

I love grilling in the spring and summer months. Sometimes even into the fall if we are lucky. But the one thing about living in CO is the only thing that you can plan for is that the weather will change, sometimes even by the minute. Oh, the joy of living near the mountains.

This week was the first time in months that we used the grill more than once and I am just in heaven. I love that I can really grill up anything. Meat, veggies, and fruit, add a side dish and the meal is complete and they always look so beautiful.

Balsamic Mustard Chicken Kabobs Twitter

Having 5 kids means making meals that can be easily eaten with your hands and these kabobs do just that. What is great about this recipe for Balsamic Mustard Grilled Chicken Kabobs is that you can eat them just like that, as a kabob. throw in a salad, or make into an awesome slider. Either way, they are tasty and just perfect for everyone to enjoy how they would like.

Cheers to spring showers, May flowers, or chicken on the grill.
Enjoy! XOXO San

How do you make Balsamic Mustard Grilled Chicken Kabobs?

In a medium mixing bowl combine mustard, balsamic vinegar, lemon juice, garlic, and paprika, still to combine. Toss in chicken tenders until well coated.

Place in Ziploc bag and let the chicken marinate for at least 30 minutes.

Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy. Either way, they will taste the same.

Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.

Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken.

To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.

Serve as is, in a salad, or a slider and enjoy!

I love using these kabobs to make these delicious Grilled “Ranch” Style Chicken Sandwiches.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Balsamic Mustard Grilled Chicken Kabobs

Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes
Servings: 5 -6
Calories: 221 kcal
Made with just 6 ingredients and taking only 10 minutes to cook, these Balsamic Mustard Grilled Chicken Kabobs are easy to throw on the grill then enjoy!

Ingredients
 

  • 2 tablespoons Heinz Yellow Mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 2 lbs. chicken tenders
  • 10-12 skewers for kabobs

Instructions
 

  • In a medium mixing bowl combine mustard, balsamic vinegar, lemon juice, garlic, and paprika, still to combine. Toss in chicken tenders until well coated.
  • Place in Ziploc bag and let the chicken marinate for at least 30 minutes.
  • Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy. Either way, they will taste the same. 
  • Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
  • Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. 
  • To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
  • Serve as is, in a salad, or a slider and enjoy!

Notes

Recipe from Food.com
Serving: 2kabobsCalories: 221kcalCarbohydrates: 2gProtein: 38gFat: 5gSaturated Fat: 1gCholesterol: 116mgSodium: 280mgPotassium: 705mgSugar: 1gVitamin A: 250IUVitamin C: 6mgCalcium: 15mgIron: 0.9mg
Tried this recipe?Let us know what you think!

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