These Balsamic Grilled Chicken Kabobs are a fun way to enjoy chicken! Marinated in tasty balsamic vinegar, they are sweet, tangy, and super juicy with every bite.
Who doesn’t love food on a stick? I always feel like I’m having a party when I make these. Pair them with some veggies, and dinner is as easy as it gets! 🎉
I really appreciate how quickly they come together. Just marinate, skewer, and grill! They’re a hit at barbecues and make leftovers perfect for lunch too.
Key Ingredients & Substitutions
Chicken Breast: Chicken breast is lean and cooks quickly, perfect for kabobs. If you prefer a richer flavor, consider using chicken thighs instead. They stay juicier during grilling.
Balsamic Vinegar: This is the star of the marinade! If you’re low on balsamic, apple cider vinegar can be a great substitute, offering a different but tasty tang.
Vegetables: I chose red and yellow bell peppers, zucchini, yellow squash, and red onion for their vibrant colors and tasty profiles. You can switch these out for mushrooms, cherry peppers, or even asparagus based on what you like or have on hand.
Olive Oil: Extra virgin olive oil adds a lovely richness, but any neutral oil like canola or avocado oil works too. Just remember, the oil flavors the dish as well!
How Do I Make Sure the Chicken Stays Juicy on the Grill?
Maintaining juicy chicken can be tricky, but it’s all about the marinating and cooking time. Here’s what to do:
- Marinate the chicken for at least 30 minutes, though 2 hours boosts the flavor significantly.
- Preheat the grill to medium-high. If it’s too hot, the outside will cook too quickly.
- Keep turning the skewers every few minutes. This ensures even cooking and great grill marks.
- Check doneness using a meat thermometer; chicken should reach 165°F (75°C).
By following these tips, your kabobs will be both flavorful and juicy. Enjoy your grilling!
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For the Kabobs:
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time and around 12 minutes of grilling time. Plus, you’ll want to marinate the chicken for at least 30 minutes (or up to 2 hours for more flavor). So, in total, you’ll need roughly 45 minutes to 2 hours, depending on how long you choose to marinate the chicken!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. This will create a flavorful marinade for your chicken. Make sure everything is mixed well!
2. Marinate the Chicken:
Add the chicken cubes to the marinade, using a spoon to mix it around until all the pieces are nicely coated. Cover the bowl with plastic wrap or a lid and pop it into the refrigerator. Let it marinate for at least 30 minutes or up to 2 hours for better flavor.
3. Prepare the Vegetables:
While the chicken is marinating, wash and cut your vegetables into bite-sized pieces. You’ll need red and yellow bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Make sure they’re all ready to go!
4. Preheat the Grill:
Time to get the grill going! Preheat it to medium-high heat. If you’re using wooden skewers, soak them in water for about 30 minutes to keep them from burning on the grill.
5. Assemble the Kabobs:
Now, it’s kabob time! Take your soaked skewers and start threading the marinated chicken and your prepared veggies onto them, alternating between the chicken and vegetables for a colorful presentation. Leave a little space between the items for even cooking.
6. Grill the Kabobs:
Place the skewers on the grill and cook them for about 10-12 minutes. Be sure to turn them occasionally to get those nice grill marks and ensure everything cooks evenly. You’ll know they’re done when the chicken is cooked through.
7. Let Them Rest:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices settle in, making them extra juicy!
8. Serve and Enjoy:
Garnish your delicious kabobs with chopped fresh parsley before serving. They go great with your favorite sides or can even be enjoyed on their own. Enjoy your flavorful Balsamic Grilled Chicken Kabobs!
Can I Use Other Types of Meat Instead of Chicken?
Absolutely! You can substitute chicken with beef, pork, or shrimp. Just keep in mind that different meats have varying cooking times. For example, shrimp will cook much faster, around 5-7 minutes, while beef or pork may take a bit longer depending on the cut.
What If I Don’t Have Balsamic Vinegar?
No problem! If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can work as a substitute. To mimic the sweetness of balsamic, you might want to add a touch of honey or brown sugar to the marinade.
How Should I Store Leftover Kabobs?
To store leftovers, place the kabobs in an airtight container and refrigerate for up to 3 days. When you’re ready to eat them, you can reheat them in the microwave, or for the best results, on a grill or stovetop for a few minutes to bring back the charred flavor.
Can I Prep These Kabobs in Advance?
Yes! You can marinate the chicken and chop the vegetables a day ahead of time. Just store them separately in the fridge until you’re ready to assemble and grill them. This not only saves time but also enhances the flavor since the chicken will have more time to soak in the marinade!
