These Balsamic Grilled Chicken Kabobs are juicy and full of flavor! Marinated in a tasty balsamic dressing, they come with vibrant veggies for a colorful meal on a stick.
Who doesn’t love food on a stick, right? 😄 I like to serve these kabobs with a side of rice or a fresh salad for a perfect, easy dinner. Quick to make and fun to eat!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are soft and juicy after grilling. If you prefer a leaner option, chicken breast works too, but it may dry out quicker.
Balsamic Vinegar: This is the star of the marinade! If you’re out of balsamic, you can substitute red wine vinegar mixed with a little sugar for sweetness.
Honey: Honey adds sweetness and helps caramelize the chicken when grilled. Maple syrup or agave nectar can be great substitutes if you need a vegan option.
Vegetables: Feel free to mix and match! You can use any veggies you have on hand, like mushrooms or asparagus. Bell peppers and onions add great color and flavor, but zucchini and squash are lovely additions too!
Garlic: Fresh garlic brings a strong flavor. If you’re short on fresh, use garlic powder – about 1/4 teaspoon per clove should suffice.
How Do I Marinate Chicken for Maximum Flavor?
Marinating is key for flavorful kabobs! Here’s how to do it effectively:
- Combine the marinade ingredients in a bowl—balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper.
- Cut the chicken into 1-inch pieces for even coating and cooking.
- Coat the chicken well, cover it, and let it rest in the fridge. The longer, the better; aim for at least 1 hour, but overnight is great!
This step allows the chicken to absorb all those delicious flavors, making every bite tasty! Don’t rush it; take your time with marinating for the best results.
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 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Kabobs:
- 1 pound boneless, skinless chicken thighs, 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 rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into wedges
- Cherry tomatoes (about 1 cup)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with an additional 1 hour for marinating the chicken. Cooking on the grill will take around 12-15 minutes. In total, you can expect to spend about 1 hour and 30 minutes before enjoying your delicious kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper. This will create a delicious marinade for your chicken. Once mixed, it should smell amazing!
2. Marinate the Chicken:
Add the 1-inch pieces of chicken thighs to the marinade and toss everything together until the chicken is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. For a deeper flavor, you can marinate it overnight!
3. Prepare the Grill and Skewers:
Preheat your grill to medium-high heat while the chicken marinates. While you wait, prepare the vegetables. Take skewers and thread the marinated chicken and assorted vegetables (red and yellow bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes) onto the skewers. Alternate between chicken and vegetables to make each kabob colorful!
4. Grill the Kabobs:
Once the grill is hot, carefully place the skewers on it. Cook the kabobs for about 12-15 minutes, turning them occasionally to ensure everything gets a nice char and that the chicken is cooked through.
5. Finishing Touches:
When the kabobs are done cooking, remove them from the grill and let them rest for a few minutes. This helps keep them juicy. Before serving, sprinkle chopped fresh parsley over the kabobs for a pop of color and flavor!
6. Serve and Enjoy:
Dish up your delicious Balsamic Grilled Chicken Kabobs warm. They’re perfect on their own or served with rice or a crisp salad. Enjoy every bite of this tasty meal!
Can I Use Another Type of Vinegar Instead of Balsamic?
Absolutely! If you have red wine vinegar or apple cider vinegar on hand, they can work in place of balsamic vinegar. However, keep in mind that balsamic vinegar adds a unique sweetness and depth of flavor, so you may want to add a bit more honey to compensate if you choose a more acidic vinegar.
What Other Vegetables Can I Add to the Kabobs?
Feel free to get creative! You can add veggies like mushrooms, asparagus, or even pineapple for a touch of sweetness. Just make sure to cut them roughly the same size as the other ingredients so everything cooks evenly!
How Should I Store Leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold in a salad, or reheat them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Use Chicken Breasts Instead of Thighs?
Yes, chicken breasts can be used, but they tend to be a bit drier than thighs. If you’re using breasts, consider marinating them for at least a few hours to boost flavor and moisture. Grilling them over medium heat will also help prevent them from drying out!
