These Balsamic Grilled Chicken Kabobs are a fun and tasty way to enjoy grilled chicken! Marinated in a sweet and tangy balsamic sauce, they’re packed with flavor.
Perfect for a sunny day! I love piling on the veggies too; it makes each bite colorful and crunchy. Plus, they’re super easy to whip up for dinner or a barbecue with friends!
Key Ingredients & Substitutions
Chicken Breast: This recipe uses boneless, skinless chicken breasts, which are lean and easy to cook. If you’re looking for a healthier option, try using chicken thighs for more flavor and juiciness. You can also use tofu for a vegetarian version!
Balsamic Vinegar: Balsamic vinegar provides that sweet and tangy flavor. If you don’t have it, red wine vinegar mixed with a hint of honey can mimic a similar taste. Apple cider vinegar is another alternative, but it will change the flavor profile slightly.
Olive Oil: Olive oil adds richness to the marinade. For a different twist, you can substitute with avocado oil or even a flavored oil like garlic oil to enhance the taste of your kabobs.
Vegetables: The veggies add color and nutrition. Feel free to mix it up! Mushrooms, bell peppers of any color, or even pineapple chunks work well. Just make sure to cut everything into similar sizes for consistent cooking.
How Do You Marinade Chicken for Maximum Flavor?
Marinating the chicken is key to infusing it with flavor. The balsamic vinegar breaks down the chicken, making it tender. Here’s how to do it effectively:
- Use a large bowl to whisk together the marinade ingredients thoroughly.
- Cut the chicken into even cubes so they cook uniformly. The smaller the pieces, the more flavor they absorb.
- Let the chicken marinate in the fridge for at least 30 minutes; longer is better. Two hours is ideal!
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- Fresh parsley for garnish (optional)
- Skewers (metal or soaked wooden skewers)
How Much Time Will You Need?
You’ll need about 30 minutes of prep time, plus at least 30 minutes for marinading the chicken (or up to 2 hours if you want more flavor). Grilling will take around 10-15 minutes. So, overall, expect about 1 hour including marinading and cooking. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. This will be the delicious marinade for your chicken.
2. Marinate the Chicken:
Place the cubed chicken into the marinade and stir until the chicken is nicely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—this is important to let those tasty flavors soak in! If you have time, you can leave it for up to 2 hours for even more flavor.
3. Prepare the Vegetables:
While the chicken is marinating, cut the bell peppers, zucchini, yellow squash, and red onion into bite-sized pieces. This will ensure everything cooks evenly and is easy to eat later!
4. Get the Grill Ready:
Preheat your grill to medium-high heat. If you are using wooden skewers, make sure to soak them in water for about 30 minutes to prevent burning.
5. Assemble the Kabobs:
Once the chicken is well-marinated, take the skewers and start threading the chicken and prepared vegetables onto them. Alternate between chicken and veggies, leaving a little space between each piece for even cooking.
6. Grill the Kabobs:
Place the assembled skewers on the grill and cook for about 10-15 minutes. Be sure to turn them occasionally so that everything gets nicely cooked and has those beautiful grill marks. The chicken should be fully cooked and the veggies tender with a slight char.
7. Let Them Rest:
Once cooked, take the kabobs off the grill and let them rest for a few minutes. This helps to keep everything juicy. Sprinkle with fresh parsley if you like for a nice touch!
8. Serve and Enjoy:
Your Balsamic Grilled Chicken Kabobs are ready! Serve them warm, either on their own or with a refreshing side of rice or salad. Enjoy every bite of this delicious meal!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor to your kabobs. Just make sure to cut them into similar-sized cubes for even cooking, and adjust the cooking time slightly as thighs may take a couple of extra minutes to cook through.
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar, apple cider vinegar, or even a mix of soy sauce and honey for a different flavor profile. Just keep in mind that this may change the overall taste slightly, but it will still be delicious!
How to Keep Leftover Kabobs Fresh?
To store leftovers, place the kabobs in an airtight container and store them in the fridge for up to 3 days. To reheat, use a microwave or warm them up on the grill or stovetop until heated through to maintain their flavor and texture.
Can I Make These Kabobs Ahead of Time?
Yes, you can marinate the chicken several hours or even a day in advance. Just keep the marinated chicken covered in the refrigerator. Assemble the kabobs right before grilling for the best taste and texture.
