Mustard Chicken Marinade
An easy chicken marinade made with soy sauce, lemon juice and mustard, this Mustard Chicken Marinade is salty, tangy and just plain incredible!
Servings: 8 servings
Calories: 231kcal
Ingredients
For the Marinade
- ¼ cup vegetable oil (substitute any cooking oil)
- ¾ cup soy sauce
- ½ cup fresh lemon juice (substitute fresh lime juice)
- ¼ cup yellow mustard
- ¼ cup diced onion
- 1 teaspoon black pepper
- ½ teaspoon garlic powder (substitute 2 minced garlic cloves)
For the Meats & Veggies
- 2 pounds boneless skinless chicken thighs, cut in 1 inch pieces
- 1 zucchini sliced
- 1 red bell pepper sliced (any color pepper would work here)
- 2 (8 ounce) packages whole mushrooms (white or baby bella)
- 1 onion quartered and roughly chopped in 2 " pieces
- 20 Bamboo skewers
Instructions
- Combine the marinade ingredients in a large bowl.
- Cut the chicken into bite size pieces (2"). Chop all veggies into bite size pieces (2").
- Add the chicken and vegetables to the marinade and mix well to coat everything. Marinade in the fridge overnight up to 24 hours for the best results.
- Soak the bamboo skewers in water for about 20-40 minutes before you're ready to start cooking.
- Heat the grill to 400F.
- Skewer the chicken and vegetable pieces onto the skewers, rotating different veggies and chicken (see photos below).
- Place on the grill and cook for about 5-7 minutes per side, turning often to prevent too much charring.
Use the Leftover Marinade:
- Place leftover marinade in a heatproof bowl and microwave it for 3-5 minutes, until it is boiling. Boiling will eliminate any bad bacteria and makes the marinade safe to eat.
Notes
- Be sure to use a glass bowl as a metal bowl may give the chicken a metallic taste.
- The chicken should be cooked to an internal temperature of 155-160F before removing from the grill. It will continue to rise to 165F as it rests. This takes about 5-7 minutes.
- Cook the leftover marinade in the microwave for at least 3-5 minutes to kill any bacteria.
- If you're concerned about burning the vegetables, you can put them on separate skewers and cook for 2-4 minutes/side.
Variations
- This marinade is also incredible used on flank steak. Grill the flank steak on a 500F grill for about 3-5 minutes side for rare. The internal temperature should be 145 degrees for rare.
- Add a little heat with a teaspoon of cayenne pepper;
- If you like a little sweet in your chicken, add 1-2 tablespoons of honey or coconut sugar to the marinade;
- Use whatever vegetables you like such as large pieces of jalapeno, all colors of bell pepper, poblano pepper, mini potatoes, eggplant, etc.
Nutrition
Serving: 2kabobs | Calories: 231kcal | Carbohydrates: 6g | Protein: 25g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1408mg | Potassium: 466mg | Fiber: 1g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 2mg