These Balsamic Grilled Chicken Kabobs are juicy and full of flavor! Marinated in a tasty balsamic sauce, they are perfect for a cookout or a quick dinner at home.
Who doesn’t love skewers? They’re super fun to eat! I like to serve mine with a side of fresh veggies. It makes for a colorful plate that’s great for the summer! 🍗🌽
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless thighs for their juiciness and flavor. If you prefer a leaner option, chicken breasts work too. They may be less moist, so watch them closely while cooking.
Balsamic Vinegar: This adds a rich, tangy flavor. If you can’t find balsamic, try red wine vinegar or apple cider vinegar mixed with a little sugar or honey to mimic that sweetness.
Honey: Honey adds sweetness to balance the vinegar’s tang. Maple syrup or agave syrup can be great substitutes if you need a vegan option!
Vegetables: I love the mix of zucchini, yellow squash, and bell peppers. If these aren’t available, you can use any colorful veggies like mushrooms, asparagus, or even chunks of pineapple for a sweet twist.
Skewers: Metal skewers are reusable and great, but if you use wooden ones, soak them in water for about 30 minutes before grilling to prevent burning.
How Do I Ensure My Chicken is Perfectly Grilled?
Getting chicken perfectly grilled is key to this recipe. Here are some tips to ensure it cooks through without drying out:
- Remove the chicken from the fridge right before grilling to avoid shocking it with heat.
- Preheat your grill to medium-high; this helps achieve nice grill marks and caramelization.
- Use a meat thermometer to check for doneness, aiming for 165°F. This avoids overcooking and ensures safety.
- Turn the skewers occasionally for even cooking, about every 3-5 minutes.
- Let the kabobs rest for a few minutes after grilling. This allows the juices to redistribute for a more tender bite!
How to Make Balsamic Grilled Chicken Kabobs?
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 3 tbsp honey
- 3 cloves garlic, minced
- Salt and pepper to taste
For the Vegetables:
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
For Garnish:
- Fresh parsley, chopped (for garnish)
- Skewers (metal or soaked wooden skewers)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes for prep and marinating, plus another 15 minutes for grilling. So, you’re looking at around 45 minutes total to have tasty kabobs ready to enjoy!
Step-by-Step Instructions:
1. Marinade the Chicken:
In a large bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper. Then, add the chicken pieces and toss them well to coat. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. If you have time for more flavor, let it marinate for up to 2 hours.
2. Prep the Vegetables:
While the chicken is soaking up all that flavor, prepare the vegetables. Slice the zucchini and yellow squash into rounds, and cut the bell peppers and onion into chunky pieces. This will ensure everything cooks evenly on the grill!
3. Preheat the Grill:
Turn on your grill and preheat it to medium-high heat. This usually takes about 10 minutes, so you can start this while you’re working on the skewers.
4. Assemble the Kabobs:
Once the chicken has marinated, take it out of the fridge. Grab your skewers and start threading the chicken pieces and vegetables onto them, alternating so you get a colorful mix. You’ll want to include zucchini, yellow squash, bell peppers, onion, and cherry tomatoes along with the chicken.
5. Grill the Kabobs:
Carefully place the skewers on the preheated grill. Grill them for about 10-15 minutes, turning occasionally so they cook evenly. You’ll know they’re done when the chicken is fully cooked (internal temperature should reach 165°F) and the veggies are tender with a nice char.
6. Let Them Rest:
Take the kabobs off the grill and let them rest for a few minutes. This helps keep everything juicy and delicious!
7. Serve and Enjoy:
If you like, drizzle a little extra balsamic glaze over the kabobs for added flavor. Finally, sprinkle some fresh chopped parsley on top for a lovely garnish. Serve them up and enjoy your amazing balsamic grilled chicken kabobs!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! While boneless, skinless chicken thighs are great for their juiciness and flavor, you can also use chicken breasts if you prefer. Just be aware that breasts may cook faster, so keep an eye on them to avoid drying out. You can also use shrimp or tofu for a different protein option!
What Vegetables Can I Substitute in the Kabobs?
You can customize your kabobs with whatever vegetables you enjoy! Bell peppers, mushrooms, cherry tomatoes, and zucchini work well, but feel free to include others like asparagus, onion, or even eggplant. Just ensure the vegetables are cut to similar sizes for even cooking.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, it’s best to warm them in the oven at 350°F for about 10-15 minutes or on the grill for a few minutes to regain that nice char. Microwaving is also an option but may make the vegetables a bit soggy.
Can I Marinate the Chicken Overnight?
Yes, marinating overnight can enhance the flavor even further! Just be cautious not to exceed 24 hours as the acidity in balsamic vinegar may start to break down the chicken, making it mushy. Enjoy your delicious kabobs!
