These balsamic grilled chicken kabobs are both tasty and easy to make! Simply marinate the chicken in a sweet and tangy balsamic mixture, then grill it with colorful veggies.
Perfect for a summer cookout! I love how the juicy chicken pairs with the veggies, making it a fun meal to eat. Plus, who doesn’t love food on a stick? 🍢
On busy days, I find that these kabobs are a quick meal option. Just marinate ahead of time and you’re ready to grill! It’s a great way to make dinner exciting!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs because they stay juicy and flavorful when grilled. If thighs aren’t available, chicken breasts work well too. For a leaner option, try using turkey breast instead.
Balsamic Vinegar: This ingredient gives the kabobs their delicious tanginess. If you don’t have balsamic, red wine vinegar or apple cider vinegar can be good substitutes, although they might alter the flavor slightly.
Vegetables: Zucchini, bell peppers, onions, and cherry tomatoes add color and nutrients. You can easily swap zucchini for mushrooms or use any bell pepper color. This recipe is great for using up seasonal veggies too!
Garlic: Fresh garlic brings a strong flavor. If you’re short on fresh, garlic powder can substitute at 1/4 teaspoon per clove. Just know it won’t be quite the same in taste.
How Do I Ensure the Chicken Stays Juicy on the Grill?
Grilling chicken can be tricky, but with proper marination and cooking technique, you can keep it juicy and tender. Here are my tips:
- Marinating is key! Let your chicken soak in the balsamic mixture for at least 30 minutes; 4 hours is even better for flavor.
- Preheat your grill properly. A hot grill creates good sear marks and helps seal in moisture.
- Avoid overcooking. Always use a meat thermometer to check for doneness (165°F). This prevents dry chicken.
Resting the kabobs for a few minutes after grilling allows the juices to redistribute, making each bite super tender. Enjoy your kabobs! They look as good as they taste, and the vibrant veggies make it all the more appealing.
How to Make Balsamic Grilled Chicken Kabobs?
Ingredients You’ll Need:
For the Marinade and Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For the Vegetables:
- 1 medium zucchini, sliced into thick rounds
- 1 red bell pepper, cut into large squares
- 1 yellow bell pepper, cut into large squares
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the marinade and chop the ingredients, plus at least 30 minutes to marinate the chicken (up to 4 hours for a deeper flavor). Grill the kabobs for around 10-12 minutes. So, in total, you’re looking at about 1 hour including marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the balsamic vinegar, olive oil, minced garlic, oregano, basil, and a pinch of salt and pepper. Whisk everything together until it’s nicely mixed. This flavorful marinade is what makes the chicken so tasty!
2. Marinate the Chicken:
Add the cubed chicken to the marinade bowl. Make sure all the pieces are well-coated. Once coated, cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes, or up to 4 hours if you have the time. The longer it marinates, the more flavor it will absorb!
3. Prepare the Grill and Skewers:
When you’re ready to cook, preheat your grill to medium-high heat. While it’s heating up, take the marinated chicken out of the fridge. Start threading the chicken cubes onto skewers. Alternate with zucchini, red and yellow bell peppers, red onion, and cherry tomatoes to create colorful kabobs.
4. Grill the Kabobs:
Carefully place the skewers on the grill. Grill them for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has those nice grill marks. Keep an eye on them to avoid burning!
5. Final Touch and Serve:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices settle in. Before serving, garnish with freshly chopped parsley for a touch of color. Enjoy your delicious and colorful Balsamic Grilled Chicken Kabobs!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to substitute with your favorite veggies like mushrooms, asparagus, or even pineapple for a sweeter touch. Just ensure they’re cut into similar sizes to ensure even cooking.
What if I Don’t Have Balsamic Vinegar?
If you’re out of balsamic vinegar, you can use red wine vinegar or apple cider vinegar as alternatives. Just keep in mind that the flavor profile will change slightly, so adjust the sweetness accordingly with a pinch of sugar or honey if needed!
How to Store Leftover Kabobs
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or grill them briefly to warm through, but be careful not to dry them out!
Can I Make These Kabobs in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, turning halfway through, until the chicken is cooked through. Just keep an eye on them to avoid overcooking!
