These Grilled Garlic Balsamic Chicken Kabobs are packed with flavor! Tender chunks of chicken are marinated in a tasty garlic and balsamic mix, then cooked to perfection on skewers.
It’s perfect for a summer barbecue, and kids love helping to put these kabobs together. Just watch out for the garlic breath—you might want some minty gum afterward! 😄
I enjoy serving them with a fresh side salad. It’s easy and a hit with family and friends, making dinner stress-free and fun!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for kabobs as they’re lean and cook quickly. If you want a different flavor, you can substitute with chicken thighs for more juiciness, or try shrimp for a seafood twist!
Balsamic Vinegar: This adds a rich, tangy flavor. If you don’t have any, red wine vinegar can work in a pinch, but it won’t be quite as sweet. Apple cider vinegar is another option for a different taste profile.
Garlic: Fresh minced garlic makes a big difference, giving a robust flavor. If you’re short on time, garlic powder can be a quick substitute, but start with less since it’s more concentrated.
Vegetables: I used yellow bell pepper, zucchini, yellow squash, and onion, but feel free to mix it up! Cherry tomatoes, mushrooms, or even asparagus are great alternatives. Just cut them into similar sizes for uniform cooking.
How Do I Ensure Even Cooking for My Kabobs?
To achieve perfectly cooked kabobs, the key is to cut everything into similar sizes. This helps everything to cook at the same rate. Here are a few more tips:
- Cut the chicken into 1-inch cubes; bigger pieces will take longer to cook.
- Slice vegetables to about the same size as the chicken, usually 1-inch chunks or 1/2-inch rounds.
- Be sure to preheat the grill and avoid overcrowding the skewers, which might lead to uneven cooking. Leave a small space between each piece.
How to Make Grilled Garlic Balsamic Chicken Kabobs
Ingredients You’ll Need:
For the Marinade and Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Vegetables:
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 medium yellow squash, sliced into 1/2-inch rounds
- 1 medium onion, cut into chunks
For Garnishing:
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 15 minutes to grill, plus 30 minutes to marinate the chicken. If you want more flavor, you can marinate for up to 4 hours! Overall, plan for about 1 hour (including marination time) for this tasty dinner.
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a large mixing bowl. Add the balsamic vinegar, olive oil, minced garlic, oregano, thyme, salt, and pepper. Whisk everything together until it’s well combined and ready for your chicken.
2. Marinate the Chicken:
Place the cubed chicken breasts into the marinade in the bowl. Make sure each piece is well coated with the mixture. Cover the bowl with plastic wrap and pop it into the fridge. Let it marinate for at least 30 minutes, or if you have more time, let it soak for up to 4 hours for even more flavor!
3. Prepare the Grill and Vegetables:
While the chicken marinates, preheat your grill to medium-high heat. Then, take your yellow bell pepper, zucchini, yellow squash, and onion and cut them into sizes similar to your chicken cubes. This will help everything cook evenly!
4. Thread the Kabobs:
Using skewers, begin to thread your marinated chicken pieces and vegetable chunks, alternating them for a colorful and appealing look. Be sure to leave a little space between each piece for even cooking. If you’re using wooden skewers, remember to soak them in water first to prevent burning!
5. Grill the Kabobs:
Once your grill is hot, carefully place the kabobs on it. Cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through (an internal temperature of 165°F) and the veggies are tender with nice grill marks.
6. Serve and Enjoy:
When done, take the kabobs off the grill and let them rest for a few minutes. This allows the juices to settle. Just before serving, sprinkle some fresh basil leaves on top to add a delicious fresh touch. Enjoy your meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and will add extra flavor and juiciness to your kabobs. Just remember to adjust the cooking time slightly as thighs may take a bit longer to cook through compared to breasts.
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile. If you want to mimic the sweetness of balsamic, add a teaspoon of honey or maple syrup to your marinade.
How Can I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or place them back on the grill for a couple of minutes on each side to warm through. Enjoy them as is or chop them up and add to salads!
Can I Make These Kabobs in the Oven?
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 the vegetables are tender.
