These Balsamic Grilled Chicken Kabobs are juicy and flavorful! The chicken is marinated in a tangy balsamic sauce and grilled to perfection, making them a treat for any gathering.
Who wouldn’t love juicy chicken on a stick? It’s a fun way to eat, and you can sneak in some veggies too! I often whip these up for BBQ nights—easy peasy and oh so tasty!
Key Ingredients & Substitutions
Chicken Breast: This recipe shines with lean chicken breast. If you prefer, you can use thigh meat for extra juiciness or even tofu for a vegetarian option.
Balsamic Vinegar: A key ingredient for that tangy flavor. White balsamic vinegar works in a pinch, or you can use red wine vinegar, just be aware that it’s slightly less sweet.
Honey: Honey adds a touch of sweetness to balance the vinegar. If you need a substitute, maple syrup or agave syrup can work well, just adjust to taste.
Zucchini and Bell Pepper: These veggies add color and crunch. Feel free to swap with mushrooms, asparagus, or any of your favorite veggies like eggplant or yellow squash.
Cherry Tomatoes: They burst with flavor and add juiciness. Grape tomatoes or even diced larger tomatoes are suitable alternatives.
How Do I Get Perfectly Grilled Chicken Kabobs?
Grilling kabobs can be a bit tricky, but with some tips, you’ll get perfectly cooked chicken every time! First, marinate your chicken for flavor—longer is better.
- Make sure your grill is preheated to medium-high for nice grill marks.
- Soak wooden skewers for 30 minutes to prevent burning. If you’re using metal skewers, skip this step!
- Don’t overcrowd the skewers. Leave some space between chicken pieces and veggies for even cooking.
- Turn the kabobs every couple of minutes. This helps everything cook evenly and avoids burning.
- Check for doneness by cutting into the chicken. It should be opaque and juices should run clear.
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 zucchini, sliced into half-moons
- 1 bell pepper (red, yellow, or a mix), diced
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- Skewers (wooden or metal)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 30 minutes to marinate, plus another 15 minutes to grill. So overall, plan for about 1 hour if you count the prepping and waiting time. It’s a tasty way to enjoy a meal outdoors!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, start by whisking together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and black pepper. This will be the zesty marinade that makes the chicken super flavorful!
2. Marinate the Chicken:
Once your marinade is ready, add the cubed chicken pieces. Toss it all together until the chicken is well coated. Cover the bowl with plastic wrap or a lid and pop it in the fridge to marinate. Let it sit for at least 30 minutes, but if you have time, letting it marinate for up to 2 hours will give more flavor.
3. Soak the Skewers (if using wooden ones):
If you’re using wooden skewers, now’s the time to soak them in water for about 30 minutes. This helps prevent burning on the grill. Metal skewers don’t need this step!
4. Preheat the Grill:
While the chicken is marinating, go ahead and preheat your grill to medium-high heat. This will help get those beautiful grill marks on your kabobs!
5. Assemble the Kabobs:
Get your skewers ready! Start threading the marinated chicken onto the skewers, alternating between pieces of chicken and the veggies: zucchini, bell pepper, red onion, and cherry tomatoes. Make them colorful and fun!
6. Grill the Kabobs:
Once your skewers are all set, place them on the grill. Cook for about 10-15 minutes, turning them occasionally to make sure everything cooks evenly. You’ll know they’re done when the chicken is cooked through (to an internal temperature of 165°F) and has nice grill marks.
7. Rest and Serve:
When the kabobs are ready, remove them from the grill and let them rest for a couple of minutes. This helps the juices redistribute, making them even tastier. If you’d like, garnish them with fresh parsley before serving. Enjoy your warm and flavorful Balsamic Grilled Chicken Kabobs!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute with your favorite veggies like mushrooms, asparagus, or even pineapple for a sweet twist. Just make sure to cut them into similar-sized pieces so they cook evenly alongside the chicken.
What If I Don’t Have Balsamic Vinegar?
No worries! You can use red wine vinegar or apple cider vinegar as a substitute. For a little sweetness, you might want to add a touch of extra honey or maple syrup to balance the tanginess.
How Long Can I Marinate the Chicken?
You can marinate the chicken for anywhere from 30 minutes to 2 hours for the best flavor. However, if you need to marinate for longer, up to 4 hours is fine—just be careful not to exceed that time, as it can affect the texture of the chicken.
How Do I Store Leftovers?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over medium heat until warmed through. Enjoy them in a salad or wrap for a tasty meal!
