These tasty balsamic grilled chicken kabobs are perfect for a sunny day! Juicy chicken pieces soak in a tangy balsamic marinade, mixed with colorful veggies. Yum!
Grilling these kabobs is a fun way to spend time outside. Just pop them on the grill and enjoy the smell while they cook. Serve them with rice or a salad—who can resist?
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their moisture and flavor. If you’re looking for a leaner option, chicken breasts work too. You can also try tofu or shrimp for a different protein or a vegetarian alternative.
Balsamic Vinegar: This is the star of the marinade, offering acidity and depth. If you don’t have balsamic, red wine vinegar is a good substitute, but it won’t be as sweet. You could also use apple cider vinegar for a different twist.
Honey: Honey adds sweetness and helps balance the tang of vinegar. Maple syrup is a great alternative if you’re looking for a vegan option. Just keep in mind that the flavors will differ slightly.
Vegetables: I chose bell peppers, zucchini, and yellow squash for their vibrant colors and great grilling texture. Feel free to mix it up! Mushrooms, cherry tomatoes, or even eggplant would be delicious options.
How Do I Make Sure My Chicken Kabobs Are Juicy and Flavorful?
Getting juicy chicken kabobs relies heavily on the marinating process. It’s super important to give your chicken enough time to soak up the marinade. I suggest at least 1 hour, but overnight is even better for deep flavor.
- Combine balsamic vinegar, olive oil, honey, minced garlic, Italian herbs, salt, and pepper in a bowl.
- Add chicken, make sure it’s well-coated, cover, and refrigerate.
When grilling, make sure your grill is hot before putting the kabobs on. This gives a nice sear and helps keep juices locked in. Turn them occasionally to ensure even cooking.
Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (like oregano or basil)
- Salt and pepper to taste
For the Kabobs:
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- Cherry tomatoes
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 1 hour for marinating the chicken. You should also soak the skewers for 30 minutes if using wooden ones. Finally, grilling will take about 10-15 minutes. So, you’re looking at around 1 hour and 30 minutes total before you can enjoy these delicious kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, and a pinch of salt and pepper. This tasty marinade will add lots of flavor to your chicken!
2. Marinate the Chicken:
Add the chicken pieces to the bowl with the marinade. Make sure all the chicken is fully coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 1 hour, or if you have time, overnight is even better!
3. Prepare the Skewers and Grill:
If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. While they soak, preheat your grill to medium-high heat.
4. Assemble the Kabobs:
Once the chicken is marinated and the skewers are ready, it’s time to assemble! Thread the marinated chicken pieces onto the skewers, alternating with pieces of the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes for a colorful mix.
5. Grill the Kabobs:
Place the assembled kabobs on the preheated grill. Grill them for about 10-15 minutes, turning them occasionally. You want to cook until the chicken is no longer pink in the center and has beautiful grill marks!
6. Rest and Serve:
When the kabobs are cooked, take them off the grill and let them rest for a few minutes. This helps to keep them juicy. Before serving, sprinkle some chopped fresh parsley on top for a lovely garnish. Enjoy your delicious balsamic grilled chicken kabobs!
Can I Use Different Vegetables for These Kabobs?
Absolutely! Feel free to mix in your favorite vegetables such as mushrooms, asparagus, or even pineapple for a touch of sweetness. Just remember to cut them into similar sizes for even cooking!
Can I Make the Marinade Ahead of Time?
Yes, you can make the marinade a day in advance. Just store it in an airtight container in the fridge. When you’re ready to use it, give it a quick stir before adding the chicken to ensure everything is well-mixed.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the kabobs in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them on a plate, covered loosely with a damp paper towel.
Can I Grill These Kabobs Indoors?
Yes, you can! If you don’t have an outdoor grill, use a grill pan on your stovetop. Preheat the pan on medium-high heat and spray it lightly with cooking oil to prevent sticking. Follow the same cooking time as you would for an outdoor grill.
