Food served on a stick is always a fun thing and these Grilled Chicken Skewers with Mustard are no exception. The chicken is marinated in a delicious mustard sauce, then served with (you guessed it) a mustard sauce for dipping. Yep, lot’s of mustard here!

Dipping a piece of grilled chicken into mustard sauce

Summer and all the grilling that comes with everyone’s favorite season is in now in full swing. Grilled Chicken Skewers with Mustard Sauce is one of my ‘oldie, but goodie’ recipes that I’ve recently updated with new pictures and a video and it is such an easy recipe, and oh so delicious, that you’ll be making it all season long.

Perfectly grilled pieces of chicken

Skewering food is one of the best ways to grill because the food cooks quickly. You can kabob just about any protein and vegetable and it’s fun to change-up the flavors by using some various International flavors. Here are a few of mine:

Pieces of chicken on skewers grilled
What is better for grilling, metal or wooden skewers?

Metal is best because if you don’t pre-soak the wood ones, the exposed ends can burn, plus, the metal ones are reusable.

Kabob grilling tips:

  • Make sure your grill is clean so they don’t stick.
  • Place the skewers across or diagonally, not in the same direction as the grates.
  • Don’t try and use your hands to turn them.  Use tongs and grab them in the center, not on the ends.
  • Cut the meat and vegetables the same size so they all cook evenly.

Serving suggestion: You can add vegetables like bell pepper, onion and mushrooms in between the chicken.

How do  you cook kabobs/skewers if I don’t have a grill?

A stove-top grill pan can be quite inexpensive. If you don’t have one, broiling in the oven is a good option.

If you’ve tried these Grilled Chicken Skewers with Mustard Sauce, leave a comment, or question below.

Yield: 4

Grilled Chicken Skewers with Mustard Sauce

4 grilled chicken kabobs with mustard sauce

Chicken breasts are marinated in shallots, garlic, rosemary, mustard and wine, skewered then grilled served with a delicious mustard sauce.

Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes


  • For the marinade:
  • ⅓ cup (78 ml) dry white wine
  • 1 tablespoon fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon (1/2 lemon) fresh lemon juice
  • ¼ cup (60 ml) chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • For the sauce:
  • 1 tablespoon unsalted butter
  • ½ cup (45 grams) shallot, chopped
  • 1 garlic clove, grated or finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 tablespoon flour
  • ½ cup (118 ml) dry white wine
  • ½ cup (118 ml) chicken stock
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons Dijon mustard


  1. For the marinade:
    Add the chicken to a ziptop bag or bowl with a lid.
  2. To a blender add the shallots, garlic, wine, rosemary, dijon salt and pepper. Blend until smooth
    Pour the marinade over the chicken and make sure all pieces are well covered. Seal and refrigerate for 2 hours
  3. For the sauce:
  4. Melt the butter in a skillet over medium heat.
  5. Add the shallots, garlic and rosemary and cook until softened about 5 minutes.
  6. Mix the flour into the shallots and butter. Cook for 1 minute, stirring. Stir in the wine, salt and pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced. Add the mustard and chicken stock, mix well. Simmer until thickened.
  7. Transfer the sauce to a blender and blend until smooth. Set aside.
  8. Preheat outdoor grill on high.
  9. Thread the chicken pieces onto skewers and grill 5 minutes per side.
  10. Serve warm with the mustard sauce.

Nutrition Information



Serving Size


Amount Per Serving Calories 116Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 1269mgCarbohydrates 9gFiber 2gSugar 3gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.