Honey-Mustard Teriyaki Chicken and Peach Kabobs

Name: Honey-Mustard Teriyaki Chicken and Peach Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Honey; 1 whole Lemon, Juiced; 2 Tablespoons Dijon Mustard; 3 Tablespoons Olive Oil; 1/2 cups Teriyaki Sauce (store Bought Or Homemade); 1 clove Garlic, Minced; 1 pound Boneless Chicken Breast, Washed, Cut Into Bite-size Cubes; 2 whole Peaches, Washed, Pitted And Cut Into 1/4-inch Thick Slices; 1 whole Small Zucchini, Cut Into 1/4-inch Thick Slices; 1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 2-inch Cubes; 1 whole Small Onion, Cut Into 2-inch Cubes; 8 pieces Bamboo Skewers

Servings: persons

1/2 cups Honey
1 whole Lemon, Juiced
2 Tablespoons Dijon Mustard
3 Tablespoons Olive Oil
1/2 cups Teriyaki Sauce (store Bought Or Homemade)
1 clove Garlic, Minced
1 pound Boneless Chicken Breast, Washed, Cut Into Bite-size Cubes
2 whole Peaches, Washed, Pitted And Cut Into 1/4-inch Thick Slices
1 whole Small Zucchini, Cut Into 1/4-inch Thick Slices
1 whole Red Bell Pepper, Stem And Seeds Removed Then Cut Into 2-inch Cubes
1 whole Small Onion, Cut Into 2-inch Cubes
8 pieces Bamboo Skewers

1
Combine marinade ingredients in a mixing bowl and whisk until thoroughly combined.
2
Set aside 1/2-cup of the marinade and pour the rest of the marinade into a large resealable plastic bag.
3
Add chicken into the bag, turning to coat.
4
Zip it closed and refrigerate for at least 2 hours.
5
When the chicken is marinated, preheat grill to medium heat.
6
Remove the chicken from the marinade and discard the bag with the remaining marinade.
7
Thread the chicken, peaches, and the veggies onto the skewers.
8
Place the kabobs on the grill over direct medium heat.
9
Cook for 12 to 15 minutes, or until the chicken is no longer pink, turning occasionally and brushing with the reserved marinade.
10
Serve.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Honey, 1 whole Lemon, Juiced, 2 Tablespoons Dijon Mustard, 3 Tablespoons Olive Oil, and more.

Yes, Honey-Mustard Teriyaki Chicken and Peach Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!