Chicken breast, smoked sausage, olive oil, garlic, smoked paprika, onion powder, lemon juice, mayo, honey, Dijon mustard, salt, and pepper.

I don’t know why, but food on skewers always feels a little more exciting than regular dinner. Maybe it’s the cookout feeling. Maybe it’s because everyone gets their own little stick of chicken and sausage, like dinner suddenly decided to be fun. Either way, this Honey Mustard Chicken & Sausage Skewers Recipe has that easy, happy, slightly messy kind of charm I love. It’s got juicy chicken, smoky sausage, and a creamy honey mustard glaze that gets all shiny and sweet-tangy in the oven. Honestly, it’s hard not to hover near the pan.

The first time I made these honey mustard chicken and sausage skewers, I was trying to avoid the dreaded plain chicken dinner. You know the one. Chicken breast sitting there, looking responsible but not exactly thrilling. I had smoked sausage in the fridge, a little Dijon, some honey, and half a lemon that was absolutely on its last day. So I tossed the chicken with garlic, smoked paprika, onion powder, olive oil, and lemon juice, threaded everything onto skewers, and hoped it would taste like I had a plan. It did. Thank goodness.

What I really like about this Honey Mustard Chicken & Sausage Skewers Recipe is that it gives you cookout flavor without requiring a grill. Don’t get me wrong, I love grilled food, but sometimes the weather is rude, the grill is out of propane, or I simply don’t feel like standing outside while everyone else is inside asking, “Is it ready yet?” These skewers bake right in the oven, and the glaze gets brushed on in layers so it turns glossy, sticky, and full of flavor.

There’s also something about the chicken and sausage together that just works. The chicken soaks up the marinade, while the sausage brings smoky richness. Then the honey mustard glaze comes in with sweetness, tang, and a little creamy bite from the mayo and Dijon. It’s simple, but it tastes like more than the effort you put in. And really, isn’t that the best kind of dinner?

Why you’ll Love this Honey Mustard Chicken & Sausage Skewers Recipe?

The biggest thing that makes this Honey Mustard Chicken & Sausage Skewers Recipe stand out is the mix of chicken and smoked sausage. Chicken breast is lean and mild, which means it takes on flavor really well, but it can be a little quiet on its own. The sausage fixes that. It adds smokiness, richness, and that savory bite that makes each skewer feel more satisfying. Together, they balance each other out in a way that feels casual but still really tasty.

The honey mustard glaze is another reason this recipe works so well. It’s made with mayo, honey, Dijon mustard, salt, and pepper, and it has that sweet-tangy flavor that somehow makes everything taste more exciting. The mayo makes it creamy and helps it cling to the skewers. The honey gives it sweetness and a little shine. The Dijon adds sharpness so the glaze doesn’t taste too sweet or flat. It’s simple, yes, but it does a lot.

I also love that this Honey Mustard Chicken & Sausage Skewers Recipe is baked instead of grilled. That makes it easier for weeknights, rainy days, or those times when you want skewer-style food without turning dinner into a whole outdoor event. The top rack and high heat help the chicken cook through and give the glaze a chance to caramelize a little. Not exactly grill marks, sure, but still very good.

Another selling point? These skewers look fun on the plate. They feel a little special, even though the steps are pretty simple. You marinate, thread, bake, glaze, flip, and repeat. That’s it. Serve them with coleslaw and extra honey mustard, and suddenly you’ve got a meal that feels like it belongs at a backyard party, game day table, or casual family dinner. Not bad for something that starts with chicken breast and smoked sausage, right?

Ingredient Notes

Before we start cooking, let’s talk about the ingredients in this Honey Mustard Chicken & Sausage Skewers Recipe. The ingredient list is not long, but every piece has a job. The chicken gets a smoky, garlicky marinade. The sausage adds bold flavor. The honey mustard glaze brings creamy sweetness and tang. It’s one of those recipes where a few simple ingredients work together really nicely, without making you pull out half the pantry.

• Chicken breast: Chicken breast is the main protein here, and it works well because it’s mild enough to soak up the marinade. Cut it into large cubes so it stays juicy while baking. If the pieces are too small, they can dry out quickly, and nobody wants dry chicken hiding under a pretty glaze. Try to keep the cubes about the same size so they cook evenly. Chicken likes consistency, apparently.
• Smoked sausage: Smoked sausage gives these skewers their bold, savory flavor. Kielbasa is smoky and mild, while andouille adds a little more spice and attitude. Slice the sausage into 1-inch pieces so it sits nicely between the chicken cubes. Since it’s already cooked, it mostly needs to heat through and get a little browned around the edges. Easy flavor, very little effort. Love that.
• Olive oil: Olive oil helps coat the chicken and carry the seasonings. It keeps the garlic, smoked paprika, onion powder, and lemon juice from just sitting at the bottom of the bowl. It also helps the chicken stay moist while it marinates and bakes. Simple ingredient, but it’s doing useful work.
• Garlic cloves: Garlic adds that savory depth that makes the chicken taste less plain. Pasting the garlic helps it blend evenly into the marinade, so every piece gets a little flavor. I always feel like garlic makes dinner smell more promising before it even cooks. Do you agree?
• Smoked paprika: Smoked paprika adds warmth, color, and a smoky flavor that pairs beautifully with the sausage. It gives the chicken a deeper taste and makes the skewers look more appetizing. You can use regular paprika if that’s what you have, but smoked paprika really fits the mood here.
• Onion powder: Onion powder adds savory flavor without adding chopped onion to the marinade. It blends easily and helps season the chicken evenly. It’s one of those quiet pantry ingredients that doesn’t get much attention but makes a big difference.
• Lemon juice: Lemon juice brightens the chicken marinade and balances the richness from the smoked sausage and creamy glaze. It adds freshness without making the chicken taste overly lemony. Fresh lemon is best, but bottled lemon juice works if that’s what you’ve got. We’re not being precious here.
• Mayo: Mayo makes the honey mustard glaze creamy and helps it stick to the chicken and sausage. If you’re not a mayo person, don’t panic. It doesn’t taste like a spoonful of mayo on a skewer. It just makes the glaze smooth, rich, and clingy in the best way.
• Honey: Honey brings sweetness and helps the glaze turn glossy as it bakes. It balances the sharp Dijon and works so well with smoky sausage. There’s a reason honey mustard is such a classic flavor combo. It just knows what it’s doing.
• Dijon mustard: Dijon mustard gives the glaze its tangy bite. It’s sharper and more flavorful than yellow mustard, which keeps the glaze from tasting too sweet. That little mustard kick is what makes this Honey Mustard Chicken & Sausage Skewers Recipe feel balanced instead of heavy.
• Kosher salt and freshly cracked black pepper: Salt and pepper season both the chicken and the glaze. Since smoked sausage can already be salty, season with a little care. Taste the glaze before using it and adjust as needed. Fresh black pepper adds a nice little bite against the honey and Dijon.

How to Make Honey Mustard Chicken & Sausage Skewers Recipe?

This Honey Mustard Chicken & Sausage Skewers Recipe has a simple rhythm: marinate the chicken, make the glaze, build the skewers, bake, flip, glaze, and repeat. It sounds like a lot when you write it out, but it’s easy once you get going. The repeated glazing is what gives the skewers that shiny, flavorful finish, so don’t skip it. It’s the little extra step that makes them taste like you really tried.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 425°F on convection bake. Prepare a disposable half tray, or line a baking tray with foil or parchment paper. Since the honey mustard glaze can get sticky as it bakes, lining the tray makes cleanup much easier. And I don’t know about you, but I’m always more willing to cook when I know I won’t be scrubbing a pan for ten minutes later.

Place the oven rack near the top if possible. This helps the skewers get strong heat and a little color as they bake. It’s not the same as grilling, but it does help the chicken and sausage cook nicely while the glaze turns glossy.

Step 2: Cut and Season the Chicken

Cut the chicken breast into large cubes and place them in a mixing bowl. Add the olive oil, garlic paste, smoked paprika, onion powder, and lemon juice. Season with kosher salt and freshly cracked black pepper, then mix everything together until the chicken is evenly coated.

This is where the chicken starts picking up flavor. The smoked paprika gives warmth, the garlic adds savory depth, the onion powder rounds things out, and the lemon juice keeps it bright. Give it a good toss so every piece is coated. No plain chicken pieces hiding in the corner, please.

Step 3: Let the Chicken Marinate

Cover the bowl and refrigerate the chicken for at least 30 minutes. If you have a little more time, you can let it go longer, but even 30 minutes helps the chicken taste better.

This step matters because the glaze goes on later, but the chicken itself still needs flavor. A quick marinade keeps the chicken from tasting like it’s only seasoned on the outside. And with a recipe like this, where the chicken and sausage are the main event, every bite should pull its weight.

Step 4: Make the Honey Mustard Glaze

In a small bowl, whisk together the mayo, honey, and Dijon mustard. Add kosher salt and freshly cracked black pepper to taste. Set the glaze aside with a pastry brush.

The glaze should taste creamy, sweet, tangy, and a little sharp. If it feels too sweet, add a touch more Dijon. If it feels too sharp, add a little more honey. This is one of those sauces you can adjust a bit to your own taste. Just remember to keep any dipping sauce separate from the glaze you use on raw chicken. We want delicious, not risky.

Step 5: Assemble the Skewers

Using metal or wooden skewers, alternate one chicken cube with one sausage slice until the skewers are filled. If you are using wooden skewers, soak them in water for about 30 minutes first so they are less likely to scorch in the oven.

Try not to pack the chicken and sausage too tightly. A little space helps the heat move around and cook the chicken more evenly. The alternating chicken and sausage also makes every skewer feel balanced. Plus, they look nice. And yes, I do think cute food tastes better sometimes. Maybe not scientifically, but emotionally.

Step 6: Bake the First Side

Place the skewers on the prepared tray and bake on the top rack for 6 minutes. This first bake starts cooking the chicken and heating the sausage before the glaze gets involved.

Starting without the glaze helps prevent the honey from burning too early. Honey is delicious, but it can be dramatic in high heat. Giving the chicken a head start keeps the glaze from overcooking before the meat is done.

Step 7: Flip and Brush with Glaze

Carefully remove the tray from the oven. Flip each skewer over, then brush the exposed side with the honey mustard glaze. Return the tray to the oven and bake for another 6 minutes.

This is where the skewers start smelling seriously good. The glaze warms up, clings to the chicken and sausage, and begins to build that sweet-tangy coating. It’s the moment when someone may wander into the kitchen and ask what you’re making. Or maybe that’s just my house.

Step 8: Repeat the Glazing Process

Repeat the flip-and-glaze process 2 more times, baking in short intervals until the chicken is fully cooked and reaches 165°F in the thickest piece. The sausage should be hot, and the glaze should look glossy and slightly caramelized.

Layering the glaze gives the skewers better flavor than brushing it on just once. It also helps create that sticky, shiny finish. This step is a little hands-on, but not hard. Brush, bake, flip, repeat. Very doable. Just try not to taste the glaze-covered sausage straight from the pan and burn your mouth. Speaking from absolutely no experience, obviously.

Step 9: Plate and Serve

Serve the skewers over a bed of coleslaw with extra honey mustard on the side. The cool crunch of the slaw is so good with the warm, smoky, glazed chicken and sausage.

This Honey Mustard Chicken & Sausage Skewers Recipe is best served hot, while the glaze is shiny and the chicken is juicy. Add a little extra black pepper or a squeeze of lemon if you want more brightness. Then grab a skewer and enjoy the kind of dinner that feels just a little more fun than usual.

Storage Options

Leftovers from this Honey Mustard Chicken & Sausage Skewers Recipe store well, especially if you remove the chicken and sausage from the skewers before refrigerating. Let everything cool completely, then place the chicken and sausage pieces in an airtight container. Store in the refrigerator for up to 3 to 4 days.

To reheat, warm the chicken and sausage gently in a skillet over medium-low heat or in a 325°F oven until heated through. You can also use the microwave, but use short intervals so the chicken doesn’t dry out. A little extra honey mustard glaze or a tiny splash of water can help bring back some moisture.

You can freeze the cooked chicken and sausage for up to 2 months, though the glaze may change texture a bit after thawing. Freeze the skewers without coleslaw because coleslaw and freezers are not best friends. Thaw overnight in the refrigerator, then reheat gently. Leftovers are also great chopped into wraps, rice bowls, salads, or sandwiches.

Variations & Substitutions

One of the nice things about this Honey Mustard Chicken & Sausage Skewers Recipe is that it’s easy to adjust. You can change the sausage, use chicken thighs, add vegetables, make it spicy, or cook the skewers on the grill instead of in the oven. The basic idea stays the same: juicy chicken, smoky sausage, and that sweet-tangy honey mustard glaze. Not a bad foundation, right?

• Use chicken thighs: Boneless, skinless chicken thighs work really well if you want a juicier option. They’re a little richer than chicken breast and more forgiving if you cook them a minute longer. Cut them into large, even pieces and cook until they reach 165°F.
• Try different sausage: Kielbasa and andouille are both great choices, but you can also use chicken sausage, turkey sausage, smoked beef sausage, or spicy sausage. Kielbasa is mild and smoky, while andouille adds heat and a little Cajun-style personality. Choose what fits your mood.
• Add vegetables: Bell peppers, red onion, zucchini, mushrooms, or pineapple chunks can be added between the chicken and sausage. Cut them into pieces similar in size to the chicken so everything cooks evenly. Pineapple with honey mustard is especially good if you like sweet-savory flavors. A little unexpected, but fun.
• Make it spicy: Add cayenne, hot honey, crushed red pepper flakes, or a little hot sauce to the glaze. Spicy honey mustard is delicious with smoked sausage. Start small unless your family likes dinner with a little chaos.
• Grill the skewers: You can grill these skewers instead of baking them. Cook over medium heat, turning often, and brush with the honey mustard glaze toward the end so the honey doesn’t burn. The smoky grill flavor works beautifully with the sausage and mustard glaze.
• Use Greek yogurt instead of mayo: Plain Greek yogurt can replace mayo in the glaze if you want something tangier and a little lighter. The texture will be slightly different, but still creamy. Full-fat Greek yogurt gives the best result.
• Make extra glaze: If you love dipping sauce, make extra honey mustard glaze and keep some separate before brushing the skewers. Do not use glaze that has touched raw chicken as a dipping sauce. Keep dipping sauce clean and separate. It’s a small step, but important.

What to Serve With Honey Mustard Chicken & Sausage Skewers Recipe?

This Honey Mustard Chicken & Sausage Skewers Recipe has bold flavor, so it pairs well with sides that are crunchy, fresh, creamy, or simple. Coleslaw is the obvious match, and honestly, it’s a good one. But you can also turn these skewers into a full meal with rice, potatoes, corn, salad, or roasted vegetables. Think cookout-style food, but easy enough for a weeknight.

• Coleslaw: Coleslaw is the classic pairing here. The cool crunch balances the warm chicken, smoky sausage, and sweet honey mustard glaze. Creamy coleslaw is delicious, but vinegar slaw works too if you want something lighter and tangier.
• Rice: White rice, brown rice, or jasmine rice makes the skewers feel like a full dinner. The rice catches any extra glaze, which is always a good thing. You can even pull the chicken and sausage off the skewers and serve everything bowl-style with extra honey mustard.
• Roasted potatoes: Crispy roasted potatoes are a great match for honey mustard. The sweet-tangy glaze and smoky sausage pair beautifully with golden potatoes. Add garlic, paprika, or a little Parmesan if you want to make them extra good.
• Corn on the cob: Corn on the cob gives this meal a cookout feel, even if everything was baked in the oven. Sweet corn works nicely with the smoky sausage and Dijon glaze. Butter, salt, maybe a little pepper. Simple and perfect.
• Green salad: A simple green salad adds freshness and keeps the meal from feeling too heavy. Lettuce, cucumber, cherry tomatoes, red onion, and a light vinaigrette all work well. It’s easy, clean, and bright next to the sticky skewers.
• Macaroni salad: Macaroni salad turns this into a picnic-style meal. It’s creamy, casual, and filling. Great for game day, summer dinners, or anytime you want that backyard barbecue feeling without actually hosting a backyard barbecue.
• Roasted vegetables: Zucchini, bell peppers, asparagus, green beans, or mushrooms all pair nicely with these skewers. Keep the seasoning simple so the honey mustard chicken and sausage stays the star. The skewers have plenty of flavor already.

FAQ

Can I grill these skewers instead of baking them?

Yes, you can grill them. Cook over medium heat, turning often. Brush with the honey mustard glaze closer to the end so the honey doesn’t burn. Grilling gives the skewers an extra smoky flavor that works really well with the sausage.

Do I need to soak wooden skewers?

Yes, if you’re using wooden skewers, soak them in water for at least 30 minutes before baking or grilling. This helps prevent them from scorching too much. Metal skewers are easier if you have them, but wooden ones work fine with soaking.

Can I make the glaze ahead of time?

Yes, you can make the honey mustard glaze ahead and store it in the refrigerator for up to 3 days. Stir it well before using. If you want extra glaze for dipping, keep that portion separate from the glaze used on raw chicken.

Can I add vegetables to the skewers?

Yes, vegetables like bell peppers, onions, zucchini, mushrooms, and pineapple work well. Cut them into pieces close in size to the chicken and sausage. Avoid very hard vegetables unless you partially cook them first, because they may not soften in time.

This Honey Mustard Chicken & Sausage Skewers Recipe is one of those dinners that feels fun without making life harder. You get juicy marinated chicken, smoky sausage, and a creamy sweet-tangy glaze that makes everything shiny, flavorful, and a little hard to resist.

I love it for weeknight dinners, casual gatherings, game day meals, or those nights when you want cookout-style food without firing up the grill. Serve it with coleslaw, rice, roasted potatoes, corn, or salad, and you’ve got a meal that feels bright, hearty, and easy to love.

So tell me — would you serve these Honey Mustard Chicken & Sausage Skewers with coleslaw, rice, roasted potatoes, or corn on the cob? I’d love to know what would make it onto your plate.