Chicken Kabobs with Bacon and Honey Mustard are the perfect savory and sweet combo. The chicken is marinaded in a homemade, simple, honey mustard sauce and then grilled on a Kabob with bacon weaving through it. These kabobs make the perfect summertime meal on the grill.
How To Make The Perfect Kabob
First of all, kabob is just such a fun thing to say, right? Now, if only we all knew the ins and outs of kabob making. Don’t you worry your sweet little heart, I am here to help with just that.
Kabob by definition is ‘pieces of meat, fish or vegetables grilled or roasted on a skewer’. pssst, can someone please add fruit to that definition?
So basically everything gets put onto a skewer and then grilled. It sounds simple, and it really is but there are a few things that will help you be successful every time.
First the skewers. Yes, you can use the wooden ones. Just be sure to soak them in water for at least one hour before putting any meat or food onto them. Soaking them helps to prevent wood splinters coming off into your food and it helps prevent them from, you know, catching on fire. ?
I prefer to use stainless steel skewers. They are sturdy, longer than the wooden ones, and I am 100% confident in the fact that they won’t leave splintered in my food. You can get 12 stainless steel skewers on amazon for ten bucks. Definitely worth it.
One rookie mistake, that I am definitely guilty of, is packing the food onto the kabob too tightly. There needs to be a little bit of space in between each piece of food in order for everything to cook evenly and at the same pace. The pictures in this post? I squished everything together just for the picture. Make sure to leave extra space!
Honey Mustard Chicken and Bacon Kabob Details
To make these kabobs in particular, there are a few extra things to know and do.
First let’s address the bacon. Bacon is wonderful and delicious, obviously. It, however, doesn’t cook as fast on the grill as the chicken does! So it is very important to precook the bacon a bit before putting the kabobs together.
If you don’t precook the bacon a bit you’ll end up with raw bacon, or dry chicken with perfectly cooked bacon. Precooking the bacon is as easy as microwaving it for a few minutes.
The chicken in this recipe will marinade for a few hours in a homemade honey mustard sauce. If you are pressed for time, this step can be omitted. The flavor is much stronger when the chicken marinades though.
When stacking the chicken and bacon on the kabob, alternate a piece of chicken and then a piece of bacon, making sure to leave enough space that the bacon and chicken can both cook properly.
Grill until the internal temperature of the chicken reaches 165°. I like to brush with additional honey mustard while grilling and then a little right as they come off of the grill.
Remove from the grill and cover with foil and let sit for 5-10 minutes before serving.
Want more Chicken Kabobs?? Check out my giant list of all the Chicken Kabobs you NEED to try this summer!
Try these other Summer inspired Recipes
- Grilled Chicken with Dry Rub
- BLT Chicken Wraps
- Broccoli Salad Recipe
- Italian Pasta Salad
- Guacamole Recipe
- Creamy Fruit Salad
- Cheesecake Fruit Dip
- Mississippi Chicken Sandwiches
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Chicken Kabobs with Bacon and Honey Mustard
(Printable Recipe Below)
Honey Mustard and Bacon Kabobs are the perfect savory and sweet combo. The chicken is marinaded in a homemade, simple, honey mustard sauce and then grilled on a Kabob with bacon weaving through it. These kabobs make the perfect summertime meal on the grill.
- 1/2 cup mustard
- 1/2 cup honey
- 1/2 tsp garlic powder
- 2 large chicken breasts cut into 1 1/2 inch chunks
- 1 lb bacon cut into 1-1 1/2 inch pieces
- Stir together the honey, mustard and garlic powder.
- Pour half of the honey mustard into a large zip top bag. Reserve the other half in the fridge for later.
- Place chicken chunks into the baggie with the honey mustard. Coat all pieces of chicken with honey mustard and let marinade for at least 1 hour. The longer the better. This step may be omitted if you are pressed for time.
- Microwave the bacon for 2-5 minutes depending on how crispy you like it. Let it cool slightly and then proceed with the instructions.
- Stack the chicken and bacon, alternating in a pattern, onto a stainless steel skewer. Make sure to leave enough room around each item to insure equal and even cooking.
- Grill until the internal temperature reaches 165°. I like to brush with some of the reserved honey mustard about 2 or 3 minutes before taking them off of the grill. Brush once more right after taking them off of the grill.
- Cover with foil and let the kabobs ‘rest’ for 5 minutes before serving.