Name: These Honey Mustard Chicken & Sausage Skewers Are the Backyard BBQ Hit You Didn’t Know You Needed
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 lb chicken breast or thighs, cut into 1 to 1½-inch chunks; 12 oz smoked sausage (like kielbasa or andouille), sliced into 1 to 1½-inch pieces; 3 tbsp honey; 2 tbsp Dijon mustard; 1 tbsp yellow mustard; 1 tbsp apple cider vinegar; ½ tsp garlic powder; Salt and black pepper, to taste; Optional: red onion or bell pepper chunks for added color and flavor; Wooden or metal skewers

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This is one of those recipes I threw together on a whim for a weekend cookout and it turned into the most requested thing I make when friends come over. Sweet, tangy honey mustard glazed over juicy chicken and smoky sausage—all grilled on a stick? It’s impossible not to love. These skewers are so easy to prep, they cook up in no time, and the flavor is straight-up addictive.

Why You’ll Love This Recipe

You don’t need to marinate for hours or fuss over seasoning. The honey mustard sauce does all the heavy lifting. It’s bold, it’s slightly sweet, and it perfectly complements both the chicken and sausage. Great for meal prepping or tossing on the grill at the last minute when hunger strikes. It’s also super kid-friendly, and the leftovers are even better the next day.

Ingredients You’ll Need

Here’s a peek at what you’ll need to make these irresistible skewers (you’ll find the full list of ingredients with measurements in the recipe card below):
chicken breast or thighs
smoked sausage (like kielbasa or andouille)
honey
Dijon mustard
yellow mustard
apple cider vinegar
garlic powder

Directions

Cut and Prep the Chicken and Sausage

Start by slicing your chicken into bite-sized chunks. Do the same with your sausage—about 1 to 1½-inch pieces work well. If you’re using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.

Mix Up the Honey Mustard Sauce

In a small bowl, whisk together honey, Dijon, yellow mustard, a splash of vinegar, and garlic powder. Give it a taste—you want that perfect balance of sweet and tangy. Adjust if needed.

Thread the Skewers

Alternating between chicken and sausage, thread the pieces onto your skewers. Try to leave a little space between the chunks so everything cooks evenly and gets nice color.

Brush and Grill

Preheat your grill to medium-high heat. Brush the skewers generously with the honey mustard glaze. Place them on the grill and cook for about 10–12 minutes, turning occasionally and brushing with more sauce as they cook. You want a bit of char and fully cooked chicken.

Final Glaze and Serve

Just before pulling them off the grill, give them one last brush of glaze. Serve hot, with any remaining sauce on the side if you like.

Expert Tips and Tricks

Use chicken thighs if you want extra juicy skewers—they’re more forgiving on the grill than breasts
Double the honey mustard sauce if you want extra for dipping
Don’t overpack the skewers—air circulation helps them cook evenly and char nicely
Make sure your sausage is pre-cooked so you’re just heating and charring it

Recipe Variations and Possible Substitutions

Swap out the chicken for turkey or tofu for a lighter or vegetarian version
Try hot honey for a spicier twist
Add chunks of red onion or bell pepper to the skewers for extra color and flavor
Use maple mustard instead of honey mustard for a cozier, fall-inspired version

Serving and Pairing Suggestions

These skewers go perfectly with simple grilled veggies, potato salad, or corn on the cob. You can also serve them over a bed of rice or quinoa to make it a full meal. If you’re serving a crowd, a big green salad and some crusty bread round everything out beautifully. For drinks, a crisp white wine or a cold beer works like a charm.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 10 minutes or until warmed through. You can also pop them in the microwave, but they’ll stay juicier with the oven method. These also freeze well—just skip the skewer and freeze the meat in a freezer-safe bag.

Frequently Asked Questions

Can I bake these instead of grilling?
Absolutely! Bake at 425°F for 20–25 minutes, turning halfway through and basting with sauce.

What kind of sausage works best?
Smoked kielbasa or andouille sausage gives the best flavor, but any fully cooked sausage will work.

Can I make them ahead of time?
Yes—assemble the skewers a day in advance and keep them wrapped in the fridge. Just don’t brush with sauce until right before grilling.

Can I use bottled honey mustard?
Totally fine in a pinch, though I recommend mixing your own for the best flavor.

Conclusion

These honey mustard chicken & sausage skewers are my go-to when I want something fast, fun, and seriously tasty. They’re easy enough for a weeknight but crowd-pleasing enough for a cookout. Once you make them, you’ll see why they never last long around here. Let me know if you try them—I’d love to hear how you serve yours!

These Honey Mustard Chicken & Sausage Skewers Are the Backyard BBQ Hit You Didn’t Know You Needed

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Juicy chicken and smoky sausage grilled to perfection and glazed in a sweet and tangy homemade honey mustard sauce—these skewers are quick to prep, full of flavor, and always the first thing to disappear at any cookout. Perfect for casual summer dinners, meal prep, or party spreads.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6–8 servings 1x
Category: Dinner
Method: Grilling
Cuisine: American

Instructions

If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Preheat grill to medium-high heat.
In a small bowl, whisk together honey, Dijon mustard, yellow mustard, vinegar, garlic powder, and a pinch of salt and pepper. Adjust to taste.
Thread chicken and sausage onto skewers, alternating pieces. Add optional vegetables if desired.
Brush skewers generously with honey mustard sauce.
Grill skewers for 10–12 minutes, turning occasionally and basting with more sauce, until chicken is fully cooked and slightly charred.
Before serving, brush with a final glaze of sauce. Serve hot.

Notes

Chicken thighs provide juicier results on the grill.
Double the sauce if you want extra for dipping.
Make-ahead tip: Assemble skewers up to 1 day in advance, but wait to brush with sauce until just before grilling.
Can also be baked at 425°F for 20–25 minutes if grill is unavailable.