These Balsamic Grilled Chicken Kabobs are a tasty twist on classic skewers! Juicy chicken pieces are marinated in a tangy balsamic sauce, bringing lots of flavor to your meal.
I love how easy they are to make! Just toss the chicken in the marinade, stick them on skewers, and grill them up. Perfect for summer cookouts or a simple weeknight dinner!
Key Ingredients & Substitutions
Chicken thighs: I love using chicken thighs because they stay juicy and tender when grilled. If you prefer leaner meat, chicken breasts work too, but be mindful as they can dry out if overcooked.
Balsamic vinegar: This adds a sweet tanginess. If you’re out, you can substitute it with red wine vinegar mixed with a little sugar. It won’t be the same but will still bring flavor.
Honey: It balances the vinegar’s tartness. If you’re looking for a sugar-free option, try maple syrup or agave nectar. Both add a lovely sweetness.
Vegetables: Bell peppers, zucchini, squash, and cherry tomatoes are great for kabobs. You can mix it up with veggies like mushrooms or asparagus based on your preference or what’s in season.
How Do I Get the Chicken to Marinate Perfectly?
Marinating your chicken is crucial for flavor. Here’s how to make sure it turns out great:
- Whisk together all marinade ingredients in a bowl before adding chicken pieces. This ensures even coating.
- Make sure the chicken is completely submerged in the marinade. Use a ziplock bag for easy coating and storage.
- Marinate for at least 1 hour, but overnight is best for maximum flavor absorption.
What’s the Best Way to Grill Kabobs Without Them Sticking?
Grilling can be tricky, but here are some tips to prevent sticking:
- Preheat your grill to medium-high before placing the kabobs on it. A hot grill creates a sear that helps keep food from sticking.
- Oil the grill grates lightly with a paper towel dipped in oil. This adds a non-stick barrier.
- Don’t move the kabobs too early; let them develop grill marks before flipping. This should take about 5-7 minutes.
By following these simple steps, you’ll have delicious, perfectly grilled chicken kabobs every time!
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Marinade and Chicken:
- 2 lbs chicken thighs, cut into bite-sized pieces
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of preparation time, plus at least 1 hour for marinating (or up to overnight for best flavor). You’ll spend around 15 minutes cooking the kabobs on the grill. In total, you should set aside about 1 hour and 35 minutes to prepare, marinate, and cook the kabobs.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and black pepper. Whisk everything together until it’s well mixed to create a tasty marinade.
2. Marinate the Chicken:
Add the bite-sized chicken pieces to the marinade. Make sure all the pieces are coated well. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 1 hour. If you have the time, marinating overnight will give you even better flavor!
3. Prepare the Grill and Skewers:
When you’re ready to cook, preheat your grill to medium-high heat. If you are using wooden skewers, soak them in water for about 30 minutes ahead of time to prevent them from burning on the grill.
4. Assemble the Kabobs:
Take the marinated chicken out of the fridge. Start threading the chicken onto the skewers, alternating with pieces of red and yellow bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes. Make sure to pack them tightly but not too tight to allow even cooking.
5. Grill the Kabobs:
Lightly oil the grill grates to prevent the kabobs from sticking. Place the skewers on the grill and cook for about 10-15 minutes. Turn them occasionally so that the chicken cooks evenly and gets those lovely grill marks. You’ll know they’re done when the chicken is cooked through and no longer pink inside.
6. Rest and Garnish:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps keep the chicken juicy. Before serving, sprinkle some freshly chopped parsley over the kabobs for a nice touch of color and flavor.
7. Serve and Enjoy!
Serve the kabobs warm as a delicious main course. They pair wonderfully with rice or a fresh salad. Enjoy your tasty, homemade Balsamic Grilled Chicken Kabobs!
Can I Use Different Vegetables for Kabobs?
Absolutely! Feel free to substitute any of the vegetables with your favorites. Other great options include mushrooms, bell peppers in different colors, or even pineapple for a sweet twist. Just keep in mind that cooking times may vary depending on the vegetables used, so adjust accordingly.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 1 hour, but if you can, let it marinate overnight. This allows the flavors to fully penetrate the chicken, making it even more delicious!
Can I Cook Kabobs in the Oven Instead of Grilling?
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 20-25 minutes, turning halfway through, until the chicken is cooked through and vegetables are tender.
What’s the Best Way to Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or on a skillet over medium heat until heated through. You could also pop them back on the grill for a few minutes to get that fresh grilled taste again!
