Honey-Mustard Teriyaki Chicken and Peach Kabobs

Grilled chicken marinated in a honey-mustard teriyaki sauce, threaded on a skewer with peaches and veggies.


For the Marinade

  • 1/2 cup honey
  • 1 lemon , juiced
  • 2 tablespoons dijon mustard
  • 3 tablespoons olive oil
  • 1/2 cup teriyaki sauce
  • 1 garlic clove , minced
  • 1 pound boneless chicken breasts , cleaned, cut into bite-size cubes

For the Kabobs

  • 2 peaches , washed, cut into 1/4-inch thick slices
  • 1 small zucchini , cut into 1/4-inch thick slices
  • 1 red bell pepper , cut into 2-inch cubes
  • 1 onion , sliced into 2-inch cubes
  • 8 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 to the bag, turning to coat.
  4. Zip it closed and refrigerate for at least 2 hours.
  5. Preheat grill.
  6. Thread the chicken, peaches, and the rest of the ingredients onto the skewers.
  7. Place the kabobs on the grill over direct medium-heat.
  8. Cook for 12 to 15 minutes, or until the chicken is no longer pink, turning occasionally and brushing with the reserved marinade.
  9. Serve.

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