These Easy Balsamic Chicken and Veggie Kabobs are perfect for a sunny day! Juicy chicken and colorful veggies dance on skewers, all soaked in a yummy balsamic glaze.
Grilling these kabobs is a fun way to impress friends or just enjoy a tasty dinner. I love making extra for lunch the next day—nothing beats juicy leftovers!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for kabobs. You can also use thighs for more flavor or even swap chicken for shrimp or tofu if you’re looking to make it vegetarian.
Balsamic Vinegar: This gives the kabobs a tangy sweetness. If you’re out, try red wine vinegar or apple cider vinegar mixed with a bit of sugar.
Vegetables: Bell peppers, zucchini, and cherry tomatoes add great color. Feel free to replace them with mushrooms, asparagus, or even pineapple for a different twist!
Honey or Maple Syrup: This ingredient balances the acidity of balsamic vinegar. If you’re vegan, stick with maple syrup; it sweetens beautifully without animal products.
How Do I Ensure My Chicken Kabobs Stay Juicy and Flavorful?
To keep your chicken nice and juicy, marinate it well! The balsamic vinegar not only adds flavor but also tenderizes the meat. Aim for at least 1-2 hours of marinating time; overnight is even better if you have that much time.
- Preheat your grill properly and make sure it’s hot before adding the kabobs. This helps to sear the meat quickly, locking in the juices.
- Don’t overcrowd the skewers; leaving space between pieces allows for even cooking.
- Keep an eye on them while grilling. Turn them frequently to achieve that nice char without burning.
Easy Balsamic Chicken and Veggie Kabobs
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 zucchini, sliced into thick rounds
- 1 cup cherry tomatoes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, and then you’ll want to marinate the chicken for at least 30 minutes (or up to 2 hours for more flavor!). Grill time is about 10-12 minutes. So, in total, plan for around 1 hour for marinating and grilling. Quick and easy!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey or maple syrup, dried oregano, salt, and pepper until well combined. This is the delicious mixture that will add flavor to your chicken!
2. Marinate the Chicken:
Add the cubed chicken to the marinade, tossing to coat evenly. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, or up to 2 hours if you have the time to let those flavors soak in!
3. Prepare the Vegetables:
While the chicken is marinating, wash and cut the vegetables: red and yellow bell peppers, red onion, zucchini, and cherry tomatoes. Keep them ready for skewering!
4. Preheat the Grill:
When you’re ready to grill, preheat your grill to medium-high heat. This ensures that your kabobs will cook evenly and have those lovely grill marks.
5. Assemble the Kabobs:
Take the marinated chicken out of the refrigerator. Thread the chicken pieces and the assorted vegetables alternately onto the skewers, leaving a little space between each piece. This helps them cook evenly.
6. Grill the Kabobs:
Place the skewers on the grill. Grill for 10-12 minutes, turning occasionally until the chicken is cooked through and the vegetables are tender and slightly charred, adding delightful flavors!
7. Rest and Serve:
Once they’re finished grilling, carefully remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute, keeping everything juicy. If you like, drizzle with extra balsamic glaze or sprinkle with fresh herbs before serving.
Enjoy these flavorful and colorful kabobs as a perfect weeknight dinner or party grill treat!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and more flavorful than breasts, making them a great option for kabobs. Just ensure they’re cut into similar-sized pieces for even cooking.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar. Just add a teaspoon of sugar or honey to replicate the sweet tanginess of balsamic.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently in the microwave or on a skillet over low heat to avoid drying them out.
Can I Make These Kabobs in the Oven?
Yes! Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet. Bake for about 20-25 minutes, turning once, until the chicken is cooked through and veggies are tender. Just keep an eye on them to avoid burning!
