These Balsamic Grilled Chicken Kabobs are tasty and easy to make! Juicy chicken chunks are marinated in a sweet and tangy balsamic sauce, then grilled to perfection with colorful veggies.
You can put these kabobs together quickly, making them a great choice for dinner or a barbecue. I love serving them with rice or a fresh salad—always a hit!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is ideal for these kabobs. If you’re looking for a healthier option, consider using chicken thighs—they have a bit more flavor and moisture. You could also swap it for tofu or tempeh for a vegetarian version.
Balsamic Vinegar: This ingredient adds tanginess. If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar works well too, but the flavor will be a bit different. You can also use lemon juice for a fresher taste.
Olive Oil: Extra virgin olive oil is best to enhance the flavors. If you’re out, any neutral oil like canola or avocado oil can be used. I like using sesame oil for an added twist if you’re in the mood for something different.
Vegetables: Bell peppers, zucchini, and yellow squash give great color and crunch. Feel free to substitute with mushrooms, eggplant, or even seasonal veggies like asparagus or cherry peppers, depending on what you have on hand.
How Do You Get the Best Flavor with Marinading?
Marinating is key to great flavor in these kabobs. Letting the chicken soak in the marinade allows it to absorb all those yummy flavors. Make sure to marinate for at least 30 minutes, but 1-2 hours is even better. Just don’t go overboard, or the vinegar can start to “cook” the chicken too much.
- Mix your marinade and taste it first. Adjust salt or seasoning if necessary.
- Use a resealable bag for easy marinating. Squeeze out excess air before sealing.
- Turn the bag occasionally in the fridge to coat all the chicken evenly.
How to Make Balsamic Grilled Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 red onion, cut into wedges
- Cherry tomatoes
- Fresh parsley, chopped (for garnish)
For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to marinate, plus 15 minutes for cooking on the grill. In total, you will need about 1 hour to enjoy these tasty kabobs!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and black pepper. This will create a delicious marinade for your chicken.
2. Marinate the Chicken:
Place the chicken pieces in a large resealable bag or bowl. Pour the marinade over the chicken, making sure all the pieces are well coated. Seal the bag or cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, or up to 2 hours for even more flavor!
3. Prepare the Skewers:
If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Meanwhile, preheat your grill to medium-high heat.
4. Assemble the Kabobs:
Once the chicken has marinated, it’s time to build your kabobs! Thread the marinated chicken and the prepared vegetables onto the skewers in this order: starting with chicken, then add a piece of red bell pepper, a piece of zucchini, yellow squash, red onion, and a cherry tomato. Repeat the pattern until all the skewers are filled. Remember to leave a little space between each piece to ensure even cooking.
5. Grill the Kabobs:
Place your assembled skewers on the preheated grill. Grill for about 10-15 minutes, turning them occasionally, until the chicken is fully cooked and golden with nice grill marks.
6. Rest and Serve:
After grilling, remove the skewers from the heat and let them rest for a few minutes. This helps the juices settle in the chicken. Before serving, sprinkle with fresh chopped parsley for a lovely garnish. Enjoy your delicious balsamic grilled chicken kabobs warm!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute or add your favorite vegetables such as mushrooms, bell peppers of different colors, or even asparagus. Just keep in mind that harder vegetables like carrots may need a longer cooking time, so cut them into smaller pieces for even grilling.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can work as substitutes, although the flavor will be slightly different. To mimic the sweetness of balsamic vinegar, consider adding a spoonful of honey or maple syrup to the marinade.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat them, preheat your oven to 350°F (175°C) and warm the kabobs on a baking sheet for about 10 minutes, or until heated through. You can also use the microwave, but be cautious not to overcook them!
Can I Make the Marinade Ahead of Time?
Yes, you can! The marinade can be prepared up to 2 days in advance and stored in the refrigerator. Just give it a good stir before using, as the ingredients may separate while sitting. Marinating the chicken a few hours ahead of time will enhance the flavor!
