These Balsamic Grilled Chicken Kabobs are juicy and packed with flavor! Marinated in a yummy balsamic mix, they are perfect for summer cookouts and easy dining at home.
They disappear faster than I can say “kabob”! 🍢 I love serving them with fresh veggies on the side. Plus, grilling makes everything taste better, don’t you think?
Making these kabobs is a breeze! Just marinate, skewer, and grill. They’re not only tasty but also a fun way to enjoy a healthy meal!
Key Ingredients & Substitutions
Chicken: Boneless skinless thighs add flavor and moisture. If you prefer, you can swap them with chicken breasts, which are leaner. For a fun twist, try this with shrimp or tofu for a different protein option!
Balsamic Vinegar: This ingredient gives a rich tangy flavor. If you can’t find balsamic vinegar, apple cider vinegar or red wine vinegar mixed with a bit of sugar can substitute nicely.
Honey: Honey balances the acidity of balsamic vinegar. If you’re vegan or need a substitute, maple syrup works well and adds its unique sweetness. Just keep the quantity the same.
Vegetables: Bell peppers, zucchini, and squash add color and flavor. Feel free to swap in your favorite veggies like mushrooms, asparagus, or even chunks of pineapple for a sweet twist!
How Do I Make Sure the Chicken Gets Juicy and Flavorful?
Marinating the chicken is key for a juicy and flavorful kabob. To do this, remember to:
- Combine all marinade ingredients well in a bowl.
- Use a zip-top bag to let the chicken soak up flavors; it’s easy to seal and shake!
- Marinate for at least 30 minutes but letting it rest for up to 2 hours makes a big difference in flavor.
Don’t skip resting the skewers after grilling for a few minutes. This helps the juices redistribute, making each bite tender. Enjoy these kabobs hot off the grill!
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 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 rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into chunks
- Cherry tomatoes
- Fresh parsley, chopped (for garnish)
- Skewers (soaked in water if wooden)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, plus another 10-15 minutes to grill. Allowing the chicken to marinate for at least 30 minutes—but up to 2 hours for more flavor—is highly recommended.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, honey, garlic powder, onion powder, dried oregano, salt, and pepper. This is going to make the chicken super flavorful!
2. Marinate the Chicken:
Take your cut chicken pieces and place them in a zip-top plastic bag. Pour the marinade over the chicken, seal the bag tightly, and gently shake it to coat all the pieces. Put it in the refrigerator to marinate for at least 30 minutes—if you have time, longer is even better, up to 2 hours.
3. Prepare the Grill and Vegetables:
While the chicken marinates, preheat your grill to medium-high heat. Chop your vegetables into similar-sized pieces, so they cook evenly. You can use whatever combination of veggies you like, but bell peppers, zucchini, and onion add great color!
4. Assemble the Kabobs:
Once your chicken has marinated, it’s time to get your skewers ready! Thread the chicken and an assortment of vegetables onto the skewers, alternating them for a pretty presentation. Keep it colorful and fun!
5. Grill the Kabobs:
Place the skewers on the preheated grill. Grill for about 10-15 minutes, turning them occasionally. You want to see nice grill marks and make sure the chicken is thoroughly cooked. It should be juicy and tender!
6. Rest and Serve:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices settle. Just before serving, sprinkle the kabobs with freshly chopped parsley for a burst of color and flavor!
Enjoy your delicious Balsamic Grilled Chicken Kabobs! Perfect for a summer meal or any time you want something flavorful and fun!
Can I Use Different Types of Chicken?
Absolutely! While this recipe calls for boneless, skinless chicken thighs or breasts, you can also use chicken tenders or even diced pork if you prefer. Just be mindful to adjust cooking times slightly, as different meats may cook at different rates.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, you can substitute it with red wine vinegar or apple cider vinegar mixed with a little bit of sugar to achieve a similar sweetness and tanginess. Keep in mind that the flavor will change slightly, but it will still be delicious!
How Long Can I Store Leftover Kabobs?
Leftover grilled kabobs can be stored in an airtight container in the fridge for up to 3 days. For best results, separate the chicken from the vegetables to help keep everything fresh. You can reheat them in the microwave or on the grill to enjoy them again!
Can I Prep This Recipe in Advance?
Yes! You can marinate the chicken a day in advance and store it in the refrigerator. Just make sure to keep the vegetables separate until you’re ready to grill to prevent them from getting soggy. This makes for an easy dinner solution on a busy day!
