Miso Honey Mustard Chicken Skewers

Serving: 4-6
Preparation time: 15 minutes
Cooking time: 15 minutes
Picture of Sonia Wong

Sonia Wong

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Ingredients

Marinated chicken

  • 2lb to 2½ pounds (900 g to 1,1 kg) bone skinless chicken thighs, cut into 1” cubes
  • 3 tbsp (45 ml) Maille Dijon Original mustard
  • 2 tbsp (30 ml) white miso paste
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) oil
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) mirin
  • 3 cloves garlic, minced
  • ¾ tsp (3.6 g) kosher salt (use 1½ tsp if Diamond Crystal brand)
  • ½ tsp (1.3 g)  sweet paprika
  • Black pepper to taste

Sauce

  • 2 tbsp (30 ml) melted butter
  • 2 tbsp (30 ml) Maille Mayonnaise de Dijon 
  • 1 tbsp (15 ml) Maille Old Style Mustard
  • 3 tbsp (45 ml) chopped fresh parsley

Preparation

  1. Coat cubed chicken thighs well with marinade ingredients and let marinade at least 30 minutes but ideally 3-4 hours or up to overnight, in the fridge.
  2. Soak 9-10 wooden skewers in cold water for 30 minutes before threading marinated chicken pieces onto skewers, close enough for pieces to touch snugly.
  3. Preheat grill to medium-high heat (400°F-425°F). While grill is preheating, mix ingredients for the finishing sauce and set aside near the grill, along with a brush and serving platter. Transfer chicken skewers onto it and grill for a total of 10-12 minutes, turning once until chicken is golden all over with some char-y edges. Keep the lid closed as much as possible during grilling. During the last minute or so, brush half of the finishing sauce onto the chicken. To check doneness, pull a piece of chicken off and insert a meat thermometer in the center – it should register 165F. 
  4. Transfer skewers to a serving platter, and slather with the remaining finishing sauce while skewers are still hot. Serve with a leafy salad and warm bread. Enjoy!

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