These Balsamic Grilled Chicken Kabobs are packed with flavor! Juicy chicken pieces are marinated in a sweet and tangy balsamic mix, then grilled to perfection with colorful veggies.
Trust me, they are a hit at any barbecue! I love whipping these up for a quick dinner. Plus, they make for a fun, easy way to eat your veggies without even noticing! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to work with for kabobs. If you prefer, you can swap in thighs for more moisture, or even try tofu for a vegetarian option.
Balsamic Vinegar: This adds a fantastic tangy-sweet flavor. If you’re out, you can use red wine vinegar mixed with a pinch of sugar or apple cider vinegar as a substitute.
Olive Oil: A great choice for grilling because it can handle the heat. You could use avocado oil for a higher smoke point, or vegetable oil if that’s what you have on hand.
Honey: It helps balance out the tang from the vinegar. If you’re avoiding sugar, you could use maple syrup or agave nectar instead.
Vegetables: I love using bell peppers and onions for their sweetness when grilled. Feel free to mix in other veggies like mushrooms, asparagus, or even pineapple for a fun twist!
How Do You Get the Best Results from Marinating?
Marinating is crucial for infusing flavor into your chicken. Here’s how to do it right:
- Mix up your marinade well to combine the ingredients, ensuring the honey dissolves.
- Marinate the chicken in the fridge for at least 30 minutes. For maximum flavor, aim for 2 hours.
- Ensure all chicken pieces are coated evenly by tossing them or stirring them in the bowl.
Remember to never reuse marinade for dipping after the chicken has been in it, to stay safe from bacteria!
How to Make Balsamic Grilled Chicken Kabobs?
Ingredients You’ll Need:
For the Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup 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 breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- Cherry tomatoes
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, along with 30 minutes to 2 hours for marinating the chicken. Cooking on the grill typically takes around 10-15 minutes. So overall, you should set aside about 1 hour total if you let the chicken marinate for a bit!
Step-by-Step Instructions:
1. Make the Marinade:
Start by taking a mixing bowl and combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Use a whisk to blend everything nicely together. This tasty marinade is going to give your chicken all the flavor it needs!
2. Marinate the Chicken:
Next, add the cubed chicken into the bowl with the marinade. Toss the chicken so every piece is coated well. Once it’s all mixed, cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 30 minutes—if you have time, try 2 hours for even more flavor!
3. Prepare the Vegetables and Skewers:
While the chicken is soaking up that beautiful marinade, it’s time to prepare the veggies. Chop the peppers, onion, zucchini, and squash into chunks or rounds. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
4. Preheat the Grill:
Now, get your grill ready by preheating it to medium-high heat. This will ensure that your kabobs cook evenly and get those lovely grill marks!
5. Assemble the Kabobs:
It’s time to build your kabobs! Take the marinated chicken and alternate threading it onto the skewers with the colorful vegetables—mixing and matching as you like. This makes your kabobs not only delicious but also pretty to look at!
6. Grill the Kabobs:
Place the skewers gently on the grill and cook for about 10-15 minutes. Make sure to turn them occasionally so that the chicken is fully cooked and the veggies are nicely charred and tender.
7. Rest and Garnish:
Once they’re done, take the kabobs off the grill and let them rest for a few minutes. This helps the juices settle. Before serving, sprinkle some fresh chopped parsley on top for a bright finish!
8. Serve and Enjoy!
Now your balsamic grilled chicken kabobs are ready to enjoy! Serve them hot and delight in the wonderful mix of flavors and colors. Perfect for summer grilling or any gathering!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to swap in your favorite vegetables like mushrooms, asparagus, or bell peppers of different colors. Just ensure they have similar cooking times to the chicken for best results.
What if I Don’t Have Balsamic Vinegar?
No problem! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. Just add a little sweetness, like an extra teaspoon of honey, to mimic the rich flavor of balsamic vinegar.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight can enhance the flavor even more! Just be sure to keep it refrigerated and not exceed 24 hours, as the acidity can start to break down the chicken, making it mushy.
How to Store Leftovers?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on a skillet or in the microwave, adding a splash of water to keep them moist.
