The classic sweet-tangy combination of mustard and honey tops grilled chicken for a dish the whole family can enjoy.

Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

Read more about grilling.

  • Yields: 4 to 6 servings
  • Dificulty: Easy
  • Total: 1 hr 20 mins 
  • Active: 50 mins 

Ingredients (8)

For the chicken:

  • 2 packed teaspoons orange zest (from about 1 orange)
  • 1/3 cup freshly squeezed orange juice (from about 1 orange)
  • 1/4 cup freshly squeezed lemon juice (from about 1 lemon)
  • 2 tablespoons soy sauce
  • 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs, cut into 1-1/2-inch squares

For the skewers:

  • 3 large bell peppers (any color), cut into 1-1/2-inch squares
  • 8 (10-inch) metal or wooden skewers
  • Honey-Mustard Dipping Sauce, for serving


For the chicken:

  1. Place zest, orange juice, lemon juice, and soy sauce in a large nonreactive bowl and whisk until combined. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.

For the skewers:

  1. Heat a grill pan or a gas or charcoal grill to medium (about 350°F). Rub the grill with a towel dipped in oil.
  2. Remove chicken from marinade. Alternately thread 5 pieces of pepper and 4 pieces of chicken onto each skewer, beginning and ending with peppers, and leaving 1/4 inch between each piece. Season all over with salt.
  3. Place on the grill and cook, covered and turning often, until chicken is opaque, firm, and cooked through and peppers are charred, about 30 to 40 minutes. Serve immediately with dipping sauce.