These Balsamic Grilled Chicken Kabobs are juicy and full of flavor! Marinated in a tasty balsamic mixture, they’re easy to make and perfect for any barbecue or family dinner.
Every bite is like a mini party on a stick! I love grilling these kabobs and serving them with a big salad. They’re not just fun to eat; they’re also colorful and tasty! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are juicy and tender, making them a great choice for this recipe. If you prefer, you can use breast meat instead, but keep an eye on cooking time as they can dry out faster.
Balsamic Vinegar: This is the star of the marinade, imparting a sweet tanginess to the chicken. If you don’t have balsamic vinegar, apple cider vinegar or red wine vinegar can work in a pinch, but may need a bit more honey for sweetness.
Honey: Adds a lovely sweetness that balances the tang of the vinegar. If you’re avoiding honey, agave syrup or maple syrup can make excellent substitutes, just consider using a little less since they can be sweeter.
Vegetables: The bell peppers, zucchini, and squash add color and flavor. Feel free to mix in other veggies like mushrooms or asparagus, depending on what you like or have on hand!
How Do I Grill Kabobs Without Them Sticking?
Grilling kabobs can be tricky if they stick, but there are simple tricks to keep them sliding off easily. First, make sure your grill is preheated. A hot grill helps create a nice sear that keeps food from sticking. Also, oil the grill grates lightly before adding the kabobs.
- Submerge wooden skewers in water for 30 minutes. This prevents burning during grilling.
- Make sure not to overcrowd the skewers; leave a little space between the chicken and veggies for even cooking.
- Turn the kabobs gently every few minutes for even grilling and prevent sticking.
Letting the kabobs rest after grilling is just as important! It allows the juices to redistribute, making each bite tender and tasty. Enjoy your kabobs with friends and family!
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch cubes
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For the Vegetables:
- 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, for extra color and flavor)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and an additional 10-15 minutes for grilling. Don’t forget, it’s best to marinate the chicken for at least 30 minutes, or 2-3 hours if you have the time, to really enhance the flavors. Totaling around 45 minutes to 2 hours, depending on marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, thyme, salt, and pepper. This delicious mixture will add flavor to our chicken! Set aside.
2. Marinate the Chicken:
Add the cubed chicken to the bowl, making sure each piece is well-coated with the marinade. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 30 minutes; if you can, let it sit for 2-3 hours for the best flavor.
3. Get Ready to Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If you are using wooden skewers, don’t forget to soak them in water for about 30 minutes. This helps prevent them from burning while grilling.
4. Prepare the Vegetables:
While the grill is heating, start cutting your vegetables if you haven’t already. Make sure your bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes are ready to go!
5. Assemble Your Kabobs:
Now it’s time to get assembling! Thread the marinated chicken pieces onto the skewers, alternating with chunks of bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes for a burst of color and flavor.
6. Grill the Kabobs:
Place the assembled kabobs on the preheated grill. Cook them for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and has beautiful grill marks. Make sure the chicken is no longer pink inside!
7. Let Them Rest:
Once cooked, take the kabobs off the grill and let them rest for a few minutes. This helps keep the chicken juicy and flavorful.
8. Garnish and Serve:
Before serving, sprinkle the freshly chopped parsley over the kabobs for a lovely touch. Now, enjoy your delicious Balsamic Grilled Chicken Kabobs with family and friends!
This dish is perfect for summer barbecues or a cozy family meal, highlighting the vibrant colors and great flavors of the grilled veggies and chicken. Enjoy!
Can I Use Different Vegetables in These Kabobs?
Absolutely! Feel free to customize the kabobs with your favorite vegetables. Mushrooms, asparagus, and bell peppers of different colors (like green or orange) work well too! Just make sure to cut them into similar sizes for even cooking.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! It allows the flavors to develop even further. Just make sure to store it in an airtight container or a resealable plastic bag in the refrigerator for up to 24 hours for best results.
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, you can either place them on a grill for a few minutes or put them in the microwave, covered, for a quick warm-up.
What Type of Skewers Should I Use?
You can use either wooden or metal skewers! If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are reusable and don’t require soaking, making them a convenient option!
