These Balsamic Grilled Chicken Kabobs are a tasty treat! Juicy chicken pieces are marinated in a zesty balsamic mix, then grilled to perfection with colorful veggies.
They’re perfect for backyard barbecues or family dinners! I love how easy it is to customize with my favorite veggies. Plus, they look so pretty on the plate—just like sunshine on a stick! ☀️
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, boneless, skinless chicken breasts work fine, but they may need to be watched closely to avoid drying out.
Balsamic Vinegar: This ingredient gives the dish its signature tangy flavor. If you’re out of balsamic, apple cider vinegar can be a good substitute, though the taste will be a bit different. You can also use red wine vinegar to maintain a robust flavor.
Honey: Honey adds a touch of sweetness that balances the tang of the balsamic vinegar. Maple syrup is a great substitute if you’re avoiding honey. Just remember that it might change the flavor slightly.
Vegetables: I love using a mix of bell peppers, zucchini, and squash for color and variety. Feel free to swap in your favorites like mushrooms, asparagus, or bell peppers of different colors. They all cook wonderfully on the grill!
How Do You Make Sure the Chicken is Perfectly Cooked?
Grilling chicken kabobs can be tricky, but with the right techniques, you’ll achieve great results. It’s important to marinate the chicken as it boosts flavor and keeps it moist. Below are key tips for cooking:
- Ensure your grill is preheated to medium-high for a good sear. This locks in juices.
- Thread the chicken and veggies onto skewers, leaving a little space in between for even cooking.
- Turn the skewers every few minutes. This ensures even cooking and nice grill marks.
- Use a meat thermometer to check for doneness; chicken should reach 165°F (75°C).
Letting the kabobs rest for a few minutes after grilling helps keep them juicy! Enjoy your delicious meal!
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
- Salt and pepper to taste
For the Kabobs:
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into wedges
- Cherry tomatoes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients, plus 30 minutes to 2 hours for the chicken to marinate. Grilling will take an additional 15 minutes. So, in total, set aside about 1 to 2 hours and 25 minutes for flavor and fun!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper. This will be the flavorful marinade that brings all your ingredients together!
2. Marinate the Chicken:
Add the chicken pieces to the marinade and gently toss to coat. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
3. Get Your Grill Ready:
While your chicken is soaking up all that yummy flavor, preheat your grill to medium-high heat. This way, it’s ready to give your kabobs those perfect grill marks!
4. Prepare the Vegetables:
While the chicken marinates, wash and cut the vegetables into uniform pieces. This helps them cook evenly on the grill. You can also prepare any cherry tomatoes if you plan to use them.
5. Assemble the Kabobs:
Once the chicken has marinated, take out the pieces and thread them onto skewers, alternating with the colorful vegetables you prepared earlier. Feel free to mix and match to create a fun design!
6. Grill the Kabobs:
Place the assembled skewers on the grill and cook for 10-15 minutes. Make sure to turn them occasionally to get beautiful grill marks and ensure everything is cooked through. The chicken should be no longer pink in the center.
7. Rest and Garnish:
Once done, remove the kabobs from the grill and let them rest for a few minutes. This helps keep all those juices locked in. Sprinkle with fresh parsley for a lovely finish before serving!
8. Enjoy Your Dish!
Serve your delicious balsamic grilled chicken kabobs warm! They make for a colorful plate and are sure to be a crowd-pleaser. Enjoy!
Can I Use Different Types of Chicken for Kabobs?
Absolutely! While this recipe calls for boneless, skinless chicken thighs, you can also use chicken breast if you prefer. Just keep in mind that chicken breast may dry out more quickly, so be careful not to overcook them. Always cut the pieces to a similar size for even cooking.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, red wine vinegar mixed with a bit of honey can work as a substitute, though the flavor will be somewhat different. Alternatively, a mixture of apple cider vinegar and a bit of cane sugar can also provide a similar tangy sweetness!
How to Store Leftover Chicken Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the kabobs on a microwave-safe plate, cover them with a damp paper towel, and heat in short increments, checking frequently until warmed through.
Can I Make These Kabobs Ahead of Time?
Yes! You can marinate the chicken and chop the vegetables a few hours in advance, keeping everything stored separately in the fridge. Just thread them onto skewers and grill when you’re ready to serve for a quick and easy meal!
