Chop the chicken into pieces.
Make sure to chop the vegetables to be roughly the same size as the chicken pieces - in larger chunks. This helps the skewers stay uniform in size and helps everything cook in around the same amount of time.
Whisk together the ⅓ cup dijon, ¼ cup honey and 1 tablespoon olive oil.
Make 5 to 6 chicken skewers: skewer a few pieces of vegetables first, then a chunk of chicken, more vegetables, a piece of chicken and so on. I do about 4 to 5 pieces of chicken per skewer, but this is totally up to you! Do as many as you wish. Season them all over with salt and pepper.
Once all the skewers are ready, place them on a baking sheet. Drizzle and brush most of the honey + dijon marinade mixture all over the skewers. Reserve the rest for after grilling. Let marinate for 15 to 20 minutes.
Preheat the grill to the highest setting. In a small bowl, I whisk together the other 2 tablespoons of honey and 3 tablespoons of dijon, for brushing the skewers while grilling. This is optional but very delicious!
Place the skewers on the grill. Close the lid and grill for 5 minutes, then use grill tongs to gently turn them and grill for a few more minutes. Turn again once or twice more. I find these take about 10 to 12 minutes total - but make sure your chicken is at 165 degrees F when the internal temp is taken. A few minutes before they are finished, I brush them all over with the extra honey dijon.
Remove the skewers from the grill. You can brush with the reserved honey dijon. Serve with the jasmine rice.
