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Honey-Mustard Chicken Skewers

The Tourney Skewers

Chicken thigh pieces in a honey, mustard and cider-vinegar marinade, broiled until charred at the edges. Eaten off the stick, they suit a feast hall or a game table.

One-handOn a pickMake-aheadProtein-forward
Prep20 min
Cook15 min
Rest/rise30 min
Yield16 skewers

At the table: Room temperature up to 2 hours.

Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.

Crafting formula

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Reward200 XP

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  1. As written: marinated and broiled.

  2. Grill over charcoal or a ripping-hot grill pan for real char, basting with the glaze as they cook.

  3. Make your own mustard from mustard seeds soaked a day in cider vinegar and ground with honey.

  4. Serve on a board with charred onion skewers, a pot of green sauce and a pot of honey-mustard for dipping.

Cooking at Hearth. The dish as written. Simple, honest, done well.

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Hero sheet

Why nowMustard and honey were the great sauces of the medieval table, and this is the quickest way to put them on one.

Honey-Mustard Chicken Skewers
Illustration generated with AI, not a photo of this recipe.

Ingredients

8

As written: 16 skewers.

Marinade

Skewers

Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.

Method

  1. Soak the skewers in water for 30 minutes so they don't burn.

  2. Whisk together the marinade ingredients in a large bowl.

  3. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes, or up to 8 hours.

    Look forWash your hands after handling raw chicken.

  4. Heat the broiler with a rack 6 inches below it, and line a rimmed sheet pan with foil. Thread 3 or 4 pieces of chicken onto each skewer, leaving a handle at the end.

  5. Broil 6 minutes. Turn the skewers, brush with the honey and mustard glaze, and broil 4 to 6 minutes more.

    Look forCharred in spots and 165°F in the thickest piece.

  6. Scatter with parsley and serve warm or at room temperature.

Make ahead

Marinate up to 8 hours ahead. Or broil the day before, chill, and serve cold. They're good cold.

Holding

Room temperature up to 2 hours.

Allergens

Contains mustard. Always check labels on packaged ingredients.

Notes

On a grill: medium-high heat, about 4 minutes a side, glazing after the turn.

Tavern Night

This dish's twist table (d6)

1–2The classic stands. No twist. Cook it as written.
3Herb swap. Swap the thyme for rosemary
4Acid strike. Lemon wedges to squeeze at the table
5Plating challenge. Stand them in a jar of barley or oats, like a rack of lances
6Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.