These Balsamic Grilled Chicken Kabobs are a tasty treat! Juicy chicken is marinated in a sweet and tangy balsamic sauce, then grilled to perfection with colorful veggies.
You can’t go wrong with kabobs—it’s like a party on a stick! I love serving them with rice or a fresh salad. Plus, they cook up quickly, making weeknight dinners easy and fun!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer chicken breasts, they work too, but keep an eye on cooking time as they can dry out faster.
Balsamic Vinegar: A good quality balsamic vinegar makes a big difference in flavor. If you’re out, red wine vinegar can be a decent substitute, though it won’t be as sweet.
Honey: Honey adds sweetness to balance the tang of the vinegar. If you don’t have it, maple syrup can work as a sweet alternative.
Vegetables: The bell peppers add color and crunch. Feel free to substitute with your favorite veggies like mushrooms or asparagus. Just make sure they have a similar cook time!
Fresh Parsley: For garnish, fresh parsley brightens the dish. If you’re not a fan, try cilantro or even green onions for a different flavor.
How Can I Ensure Even Cooking on Kabobs?
Even cooking on kabobs means cutting your ingredients to similar sizes. This is super important as it ensures everything cooks at the same rate. Here’s how to do it right:
- Cut chicken into 1-inch pieces to allow for thorough cooking without drying out.
- Slice vegetables like zucchini and squash into thick rounds (about 1 inch) so they hold their shape and texture during grilling.
- Use wedges for onions as they’ll cook down nicely without falling apart.
- As you thread onto skewers, alternate chicken and veggies. This helps distribute the heat and flavors better.
Also, leaving a bit of space between each piece allows heat to circulate, giving you perfectly grilled kabobs every time.
How to Make Balsamic Grilled Chicken Kabobs?
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- Salt and pepper to taste
For the Chicken and Vegetables:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a minimum of 30 minutes to marinate. After that, grilling will take around 10-15 minutes. So, expect to spend about 1 hour in total before enjoying your delicious kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, and a pinch of salt and pepper. This will give your chicken and vegetables a tasty flavor.
2. Marinate the Chicken:
Place your chicken pieces in a large resealable bag or a bowl. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes, or up to 4 hours if you want even more flavor!
3. Prepare the Grill and Vegetables:
While your chicken is marinating, preheat your grill to medium-high heat. Then, cut your vegetables into similar-sized pieces so they cook evenly. This includes the bell peppers, zucchini, yellow squash, and red onion.
4. Assemble the Kabobs:
Take the marinated chicken out of the fridge. Thread the chicken and a variety of vegetables onto skewers, alternating between chicken and veggies. Don’t squish them too tightly; a little space will help them cook better!
5. Grill the Kabobs:
Once your grill is ready, place the skewers on it. Cook the kabobs for about 10-15 minutes, turning them occasionally. You want the chicken to be cooked through with an internal temperature of 165°F (75°C) and the veggies to be tender and nicely charred.
6. Let Them Rest and Serve:
After grilling, remove the kabobs from the grill and let them rest for a few minutes. This helps keep the juices in. Finally, garnish with some chopped fresh parsley and they’re ready to enjoy!
Enjoy your delicious Balsamic Grilled Chicken Kabobs!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to get creative with your vegetable choices. Some great alternatives include bell mushrooms, cherry tomatoes, or even hearty veggies like eggplant or asparagus. Just aim to cut them into similar sizes to ensure even cooking!
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a slightly different flavor. For a sweeter taste, consider adding a splash of soy sauce or maple syrup alongside the alternative vinegar.
How Do I Store Leftovers?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, place them on a hot skillet for a few minutes or in the microwave until warmed through. Just be careful not to overcook them again!
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! It allows the flavors to penetrate even more. Just be sure to keep it in the refrigerator during this time. If you marinate too long, the acidity in the vinegar could begin to change the texture of the chicken, so aim for a maximum of 24 hours.
