These Balsamic Grilled Chicken Kabobs are a tasty treat! Marinated in a sweet and tangy balsamic sauce, the chicken is juicy and packed with flavor. Plus, the colorful veggies make them look great!
Making kabobs is always fun! You can mix and match your favorite vegetables, and they cook quickly on the grill. I love serving them with a side of rice to soak up all that yummy sauce!
Key Ingredients & Substitutions
Chicken: Boneless skinless thighs are great for their juiciness, but chicken breasts work too. If you’re looking for a leaner option, go for breasts instead. For a different protein, you can use cubed tofu or shrimp as substitutes.
Balsamic Vinegar: This vinegar gives the kabobs a deep, tangy flavor. If you’re out, red wine vinegar or apple cider vinegar can be used, though they may change the taste slightly. Adding a touch of sugar can help mimic the sweetness of balsamic vinegar.
Honey: Honey balances the acidity of the vinegar. For a vegan option, maple syrup fits in perfectly. If you prefer no sweetener, you can skip it, but the result will be less balanced.
Vegetables: Zucchini and yellow squash are flavorful and grill nicely. Bell peppers and red onion add a sweet crunch. Feel free to swap in other veggies like mushrooms, asparagus, or even eggplant based on your liking!
How Do I Get the Chicken Perfectly Cooked on the Grill?
Grilling chicken can be tricky, especially thighs and breasts that can cook at different rates. Here are some tips to ensure perfect chicken kabobs:
- Marinate the chicken for at least 30 minutes; longer is better for flavor.
- Make sure your grill is preheated to medium-high heat before you add the kabobs, helping to sear the chicken quickly.
- Once on the grill, cook the kabobs for 12-15 minutes. Turn them every few minutes for even cooking.
- Use a meat thermometer to check for doneness; chicken is safe to eat at 165°F (75°C).
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade and Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables:
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Cherry tomatoes (about 1 cup)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Balsamic Grilled Chicken Kabobs recipe will take about 15 minutes to prepare and 12-15 minutes to grill. Don’t forget to marinate the chicken for at least 30 minutes (or up to 2 hours) for the best flavor. Perfect for a quick dinner or a weekend cookout!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and black pepper. Add the cut chicken pieces to the bowl and stir until they are well coated in the marinade. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours if you have the time. This will help the chicken absorb all the tasty flavors!
2. Prepare the Grill and Skewers:
While the chicken is marinating, get your grill ready by preheating it to medium-high heat. Next, prepare your vegetables! Take the zucchini, yellow squash, bell peppers, and red onion, and arrange them along with the cherry tomatoes on skewers, alternating them with the marinated chicken pieces. This will give you colorful and delicious kabobs!
3. Grill the Kabobs:
Once the grill is hot, carefully place the kabobs on the grill. Cook them for about 12-15 minutes, turning them occasionally. You want the chicken to be fully cooked with nice grill marks, and the vegetables to become tender. Pay attention to avoid burning!
4. Serve and Enjoy:
After grilling, take the kabobs off the grill and let them rest for a few minutes. This helps keep the chicken juicy. Before serving, sprinkle freshly chopped parsley on top for a pop of color. Serve the kabobs warm on their own or with sides like rice, couscous, or a fresh salad. Enjoy your tasty meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work just fine; just be cautious not to overcook them as they can dry out quicker than thighs. Marinate them the same way and check for doneness around the 10-12 minute mark on the grill.
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar mixed with a bit of sugar to mimic the sweetness of balsamic. Use about the same quantity, but feel free to adjust to taste!
Can I Prep the Kabobs the Night Before?
Yes, prepping the kabobs the night before is a great idea! Assemble the chicken and vegetables on skewers, then keep them covered in the fridge until you’re ready to grill. Just be sure to marinate the chicken beforehand to maximize flavor!
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. Reheat them gently in the microwave or on the grill for a few minutes to maintain their flavor and texture. You can also enjoy them cold in salads or wraps!
