Honey Mustard Chicken & Sausage Skewers Recipe with juicy chicken, smoky sausage, garlic, lemon, honey, Dijon & mayo glaze.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made this Honey Mustard Chicken & Sausage Skewers Recipe, it wasn’t exactly planned. It was one of those “empty fridge, full pantry” nights where you’re staring at random ingredients like they’re puzzle pieces. I had chicken breasts, half a pack of smoked sausage, and a jar of Dijon that I swear had been sitting there since last Christmas. Instead of ordering takeout again (we’d already done that twice that week—don’t judge), I just… went for it.
I remember threading the skewers, completely unsure if they’d turn out edible or end up in the bin. The glaze was a total accident too—just mayo, honey, and mustard whisked together because I didn’t feel like overcomplicating dinner. But oh man, when the glaze caramelized in the oven, my kitchen smelled better than a backyard BBQ. My husband actually hovered around the oven like a kid waiting for cookies. That’s when I knew I was onto something.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Honey Mustard Chicken & Sausage Skewers Recipe?
There are a lot of baked chicken dinners out there, but let’s be honest—most are kinda boring. This Honey Mustard Chicken & Sausage Skewers Recipe is different. The chicken cubes stay juicy thanks to the olive oil and lemon marinade, the sausage brings this smoky, salty bite, and that honey mustard glaze? It’s sticky, it’s sweet, it’s tangy—it’s the kind of sauce you “taste test” with your finger way too many times.
Also, the recipe feels fancy but doesn’t demand much from you. Most of the time is marinating, which just means your fridge is doing the work while you’re scrolling through Instagram or binge-watching something you’ll never admit to.
Ingredient Notes:
Here’s the rundown (because the little things matter):
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Chicken breast – Cubed big enough so it doesn’t dry out. Ever notice how small cubes end up rubbery? Yeah, don’t do that.
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Smoked sausage – Kielbasa is classic, andouille if you want some kick. My cousin swears by chorizo, but I think that’s because he likes to sweat through dinner.
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Olive oil & garlic – Keeps the chicken juicy and flavorful.
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Paprika & onion powder – Just pantry staples that make you look like you know what you’re doing.
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Lemon juice – Adds brightness. Don’t skip this—it makes a difference.
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Honey, Dijon & mayo – The dream team. You might think mayo is weird in a glaze, but trust me, it’s the secret that keeps everything creamy and golden.
How To Make Honey Mustard Chicken & Sausage Skewers?
Alright, here’s how I make this Honey Mustard Chicken & Sausage Skewers Recipe, step by step, without losing my mind:
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Prep your oven and tray. Preheat to 425°F. Line a tray—foil is your best friend here. Future-you does not want to be scrubbing baked-on honey.
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Cube the chicken. Make them chunky, not tiny dice. Toss them in a bowl with olive oil, garlic, paprika, onion powder, lemon juice, plus salt and pepper. Give it a good mix and let it marinate for about 30 minutes in the fridge. Perfect time to sneak a snack.
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Make the glaze. Whisk mayo, honey, and Dijon together. It looks simple, but just wait until you smell it baking.
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Thread the skewers. Alternate chicken and sausage like you’re making edible jewelry. There’s no wrong way, just try to balance them out.
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Bake, flip, glaze, repeat. Pop the skewers in for 6 minutes, pull them out, flip, brush with glaze. Do that a few more times until everything is caramelized and slightly sticky. If your oven window fogs up, that’s normal—it’s just your dinner smelling amazing.
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Serve. I usually plate them over coleslaw because the crunch balances the glaze. But honestly, sometimes I just eat one straight off the skewer while standing at the counter.
Storage Options:
If you’ve got leftovers (rare, but hey, maybe you made a double batch), stick them in an airtight container in the fridge. They’ll last up to 3 days. Reheat in the oven at 350°F with an extra swipe of glaze. Freezing? I’ve tried it. Didn’t love it—the mayo glaze doesn’t reheat well. Better to just make them fresh.
Variations and Substitutions:
Want to riff on this Honey Mustard Chicken & Sausage Skewers Recipe? Go for it. Here are some ideas:
Want To Save This Recipe?
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Swap chicken for shrimp for a surf-and-turf vibe.
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Try turkey sausage if you’re feeling “healthy,” or go spicy with andouille or chorizo.
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Use maple syrup instead of honey for fall coziness.
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Toss in bell peppers, zucchini, or even pineapple chunks for that sweet-savory twist.
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No Dijon? Use yellow mustard—it’s sharper but still works.
What to Serve with Honey Mustard Chicken & Sausage Skewers?
These skewers don’t like being lonely. Pair them up with:
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Creamy coleslaw (classic and refreshing).
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Cornbread (because every glaze deserves a mop-up buddy).
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Rice or quinoa to soak up extra sauce.
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Roasted veggies if you want balance.
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And hey, a glass of crisp white wine or even beer pairs beautifully.
Frequently Asked Questions:
Can I grill these instead of baking?
Absolutely. In fact, if the weather’s nice, grilling gives you that smoky char. Just stick to the same glaze-and-flip routine.
Do I really need to marinate the chicken?
Listen, you can skip it, but the flavor payoff is worth the wait.
Can I prep them ahead?
Yes! Thread the skewers, cover, and chill until you’re ready. Just glaze while baking.
And there you have it—my Honey Mustard Chicken & Sausage Skewers Recipe. A little sweet, a little smoky, and the kind of thing you’ll want to eat standing at the kitchen counter before anyone else notices.
So… what do you think? Are you going for chicken first, sausage first, or just stacking your plate with both? Can’t wait to hear how yours turn out!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Honey Mustard Chicken & Sausage Skewers Recipe
Ingredients
For the Skewers:
- 1 ½ lb chicken breast cut into large cubes
- 14 oz smoked sausage kielbasa or andouille, sliced into 1-inch pieces
- ¼ cup olive oil
- 3 garlic cloves finely pasted
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ lemon juiced
- Kosher salt and freshly ground black pepper to taste
For the Glaze:
- 3 tbsp mayonnaise
- 2 tbsp honey
- 3 tbsp Dijon mustard
- Kosher salt and freshly ground black pepper to taste
Instructions
Preheat the Oven
- Preheat the oven to 425°F (convection bake setting if available). Prepare a disposable half tray or line a baking sheet with foil for easy cleanup.
Marinate the Chicken
- Place the cubed chicken breast into a mixing bowl. Add olive oil, garlic paste, smoked paprika, onion powder, and lemon juice. Season with salt and pepper. Mix thoroughly to coat. Cover and refrigerate for at least 30 minutes to marinate.
Prepare the Glaze
- In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth. Season with salt and pepper to taste. Set aside with a pastry brush for glazing.
Assemble the Skewers
- Using five metal or soaked wooden skewers, thread the marinated chicken cubes and smoked sausage slices alternately until evenly distributed.
Bake and Glaze
- Place the skewers on the top rack of the oven and bake for 6 minutes. Remove, flip each skewer, and brush with the prepared honey mustard glaze. Return to the oven and bake for another 6 minutes. Repeat the flip-and-glaze process two more times, or until the chicken is fully cooked and the glaze is caramelized.
Serve
- Transfer the skewers to a serving plate. Serve with a bed of coleslaw and additional honey mustard glaze, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
