These balsamic grilled chicken kabobs are a tasty treat! With juicy chicken, colorful veggies, and a sweet tangy glaze, they make a fun meal everyone will love.
You can mix and match your favorite veggies, and let’s be real—who doesn’t love food on a stick? Perfect for summer barbecues or cozy dinner nights at home! 😄
What I enjoy the most is how easy they are to prepare. Just marinate, skewer, and grill. Dinner is served in no time, and the clean-up is super simple!
Key Ingredients & Substitutions
Chicken Breast: The star of this dish! I usually use boneless, skinless chicken breast for tenderness. If you’re looking for a substitute, try boneless thighs for a juicier option or even tofu for a vegetarian choice.
Balsamic Vinegar: This gives the kabobs their tangy flavor. If you don’t have balsamic vinegar, apple cider vinegar or red wine vinegar works well too, though they might alter the taste slightly, making it a bit sharper.
Honey: Honey adds sweetness to balance the tangy balsamic. If you’re vegan or need an alternative, maple syrup or agave syrup could be great substitutes.
Vegetables: While I love bell peppers, zucchini, and yellow squash, you can really mix up the veggies. Try mushrooms, cherry tomatoes, or even asparagus. Just make sure they can cook evenly with the chicken!
How Do You Nail the Marinade Timing?
Getting the marinade right is crucial for flavor! Allowing the chicken to soak in the marinade for at least 30 minutes is essential. If you’re looking for more intensity, let it marinate for up to 2 hours. Here’s how to do it:
- Whisk the marinade ingredients in a bowl until combined.
- Add the chicken pieces and ensure they are fully coated.
- Cover and refrigerate. The longer it sits, the better the flavors meld.
Try not to go over 2 hours, though, as the vinegar can start to break down the chicken too much. Your kabobs will be flavorful and juicy if timed just right!
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
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Kabobs:
- 1 pound chicken breast, cut into 1-inch pieces
- 1 bell pepper (any color), cut into 1-inch pieces
- 1 zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 1 red onion, cut into wedges
- Cherry tomatoes, whole
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 10-15 minutes for grilling. Don’t forget to marinate the chicken for at least 30 minutes—this adds so much flavor! If you have a bit of time, letting it marinate for up to 2 hours is even better!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. This will create a tasty marinade for your chicken. Make sure everything is well mixed to combine those flavors!
2. Marinate the Chicken:
Place the chicken pieces into the marinade and toss them around until they are evenly coated. Cover the bowl with plastic wrap or a lid and pop it in the fridge. Let them marinate for at least 30 minutes, or up to 2 hours for the best flavor.
3. Prep the Vegetables:
While the chicken is marinating, wash and cut your vegetables. Make sure the bell pepper, zucchini, yellow squash, and red onion are all cut into nice, even pieces. This makes it easier to thread them onto the skewers and helps them cook evenly!
4. Get the Grill Ready:
Preheat your grill to medium-high heat. This will help the kabobs get that delicious grilled look and taste!
5. Assemble the Kabobs:
Take the skewers and start threading them with the marinated chicken and the prepared vegetables. Alternate between chicken and veggies to create a colorful kabob. Leave a bit of space between each piece to ensure they cook nicely.
6. Grill the Kabobs:
Now it’s time to cook! Place the kabobs on the preheated grill and cook for about 10-15 minutes. Turn them occasionally so they get nice grill marks and cook evenly. Make sure the chicken reaches an internal temperature of 165°F (75°C).
7. Finish and Serve:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps keep the chicken juicy. Before serving, sprinkle them with fresh, chopped parsley for a burst of color and flavor!
8. Enjoy!
Serve your warm kabobs on their own or with a side of rice or a fresh salad. Dig in and enjoy your delicious balsamic grilled chicken kabobs!
Can I Use Other Proteins Besides Chicken?
Absolutely! You can easily swap the chicken for other proteins like shrimp, beef, or tofu. If using shrimp, marinate for only 15-20 minutes to prevent them from becoming tough. For beef, cut it into similar-sized pieces as the chicken for even cooking.
What Other Vegetables Can I Use?
Feel free to mix up the veggies! Bell peppers, mushrooms, zucchini, and onions are great, but you could also try asparagus, snap peas, or even eggplant. Just make sure the vegetables are cut to similar sizes for even cooking!
How Do I Store Leftover Kabobs?
Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can pop them in the microwave or warm them on a skillet over medium heat for a few minutes until heated through.
Can I Make the Marinade Ahead of Time?
Yes, you can make the balsamic marinade a day in advance! Just store it in the refrigerator in a sealed container. When you’re ready to use it, give it a good shake or stir before adding the chicken. This allows the flavors to meld beautifully!
