These Balsamic Grilled Chicken Kabobs are quick and tasty! Tender chicken pieces are marinated in a sweet and tangy balsamic sauce, then grilled to perfection with colorful veggies.
Grilling these kabobs is fun; it feels like a mini barbecue party! I love serving them with rice or a fresh salad—it makes for a delightful meal that everyone enjoys!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs work great here as they stay juicy and flavorful. If you’re looking for a leaner option, chicken breasts can be substituted, but they might dry out more easily.
Balsamic Vinegar: This is a star ingredient, giving the dish a tangy sweetness. If you don’t have balsamic, red wine vinegar or apple cider vinegar can work in a pinch, but they’re less sweet, so you may want to add a little extra honey.
Honey: Honey adds sweetness and helps with caramelization. Maple syrup can be a good alternative if you’re avoiding honey. It will change the flavor slightly, but still work well!
Vegetables: The bell peppers, zucchini, and yellow squash add color and nutrition. Feel free to swap in any favorite veggies, such as mushrooms, asparagus, or even eggplant, depending on what you like or have on hand.
How Do I Ensure My Chicken Kabobs Are Juicy and Full of Flavor?
Marinating the chicken is key to infusing flavor. Spend at least 30 minutes in the marinade, but 4 hours is even better. This helps tenderize the meat and combines all the flavors.
- Make sure to coat all chicken pieces evenly with the marinade.
- When threading on the skewers, avoid overcrowding. This helps them grill evenly.
- Keep an eye on the grilling time. Aim for about 12-15 minutes, and turn them for nice grill marks, but don’t overcook as that can dry them out.
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Vegetables:
- 1 red bell pepper, cut into squares
- 1 yellow bell pepper, cut into squares
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus at least 30 minutes for marinating the chicken. If you have extra time, allowing the chicken to marinate for up to 4 hours will give it even more flavor. Once everything is prepared, grilling the kabobs will take about 12-15 minutes.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and pepper. This will be your tasty marinade that adds flavor to the chicken.
2. Marinate the Chicken:
Add the chicken pieces to the marinade, making sure every piece is well-coated. Cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes, or if you have time, for up to 4 hours for more flavor.
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This will get the grill nice and hot, perfect for cooking the kabobs!
4. Assemble the Kabobs:
Once the chicken has marinated, it’s time to put everything on skewers! Take the marinated chicken, bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Thread them onto the skewers, alternating between pieces of chicken and vegetables for a colorful presentation.
5. Grill the Kabobs:
Carefully place the kabobs on the grill. Grill them for about 12-15 minutes, turning occasionally to ensure all sides are cooked through and have nice grill marks. You want your chicken to be fully cooked and juicy!
6. Let Them Rest:
After grilling, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices settle back into the chicken, making each bite tender and delicious.
7. Garnish and Serve:
Before serving, sprinkle chopped fresh parsley over the kabobs for a lovely touch. Then, enjoy your flavorful Balsamic Grilled Chicken Kabobs hot off the grill!
Can I Use Other Types of Meat for This Recipe?
Absolutely! You can substitute boneless, skinless chicken thighs with chicken breasts, turkey, or even shrimp. Keep in mind that cooking times may vary – shrimp will cook faster, so watch them closely!
How Do I Store Leftover Kabobs?
To store leftovers, let the kabobs cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days. For longer storage, they can be frozen for up to 3 months; just be sure to thaw in the fridge before reheating.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as alternatives. For a sweeter touch, mix red wine vinegar with a bit of honey or maple syrup to mimic the sweetness of balsamic.
Can I Prep These Kabobs in Advance?
Yes! You can marinate the chicken and cut the vegetables up to a day ahead. Just keep them stored separately in the fridge until you’re ready to grill. This can help save time on the day of cooking while still maximizing flavor!
