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Miso Honey Mustard Chicken Skewers Recipe
Ash Tyrrell

Miso Honey Mustard Chicken Skewers Recipe

I recently made these miso honey mustard chicken skewers, and I have to say—they instantly became a favorite in my kitchen. The balance of sweet honey, tangy mustard, and rich umami from miso creates something truly special. I loved how the marinade soaked into the chicken, making every bite juicy and flavorful
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • boneless chicken thighs 500g – thighs stay juicier than breast meat and absorb marinade better
  • white miso paste 2 tablespoons – adds deep umami flavor; use fresh, not overly aged miso
  • honey 2 tablespoons – balances saltiness with natural sweetness
  • Dijon mustard 1 tablespoon – gives a tangy kick and smooth texture
  • soy sauce 1 tablespoon – enhances savory depth; use low-sodium if preferred
  • garlic 2 cloves, minced – fresh garlic adds a stronger, more aromatic flavor
  • ginger 1 teaspoon, grated – fresh ginger gives a subtle warmth and brightness
  • sesame oil 1 teaspoon – adds a nutty aroma; don’t skip it
  • rice vinegar 1 teaspoon – helps balance the sweetness and acidity
  • black pepper ½ teaspoon – adds mild heat and enhances overall flavor
  • wooden or metal skewers – soak wooden skewers in water to prevent burning

Method
 

  1. In a bowl, mix miso paste, honey, mustard, soy sauce, garlic, ginger, sesame oil, and vinegar. Stir until smooth and well combined. The mixture should be thick but easy to coat.
  2. Cut chicken into bite-sized pieces for even cooking. Add them to the marinade and mix thoroughly so each piece is coated. Cover and let it marinate for at least 30 minutes or overnight for deeper flavor.
  3. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece. This helps them cook evenly and allows heat to circulate better.
  4. Heat your grill or pan over medium-high heat. Place the skewers on the grill and cook for about 5–7 minutes per side. Turn occasionally until the chicken is cooked through and slightly charred.
  5. Once cooked, remove skewers from heat and let them rest for a couple of minutes. This helps retain juices and enhances flavor before serving.

Notes

  • I always marinate the chicken overnight for a deeper, richer flavor
  • I prefer chicken thighs because they stay juicy even if slightly overcooked
  • I brush extra marinade during grilling for a glossy, flavorful finish
  • I make sure not to overcrowd the skewers so they cook evenly
  • I sometimes add a squeeze of lemon at the end for a fresh zing