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Balsamic Grilled Chicken Kabobs Recipe

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4.2 from 12 reviews

These Balsamic Grilled Chicken Kabobs are a flavorful and colorful dish perfect for a summer barbecue or a quick weeknight dinner. Tender chicken cubes are marinated in a tangy balsamic vinegar mixture, skewered with fresh vegetables, and grilled to perfection with a delicious char. This recipe combines savory, sweet, and herbaceous flavors creating a balanced and healthy meal that serves six.

Ingredients

For the Chicken and Marinade

  • 2.5 lbs. boneless skinless chicken breasts, cut into 1″ cubes
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dry basil
  • Salt & pepper to taste

Vegetables

  • 2 red peppers, cut into cubes
  • 1 yellow pepper, cut into cubes
  • 1 red onion, cut into cubes
  • 1 pint cherry tomatoes
  • 1 squash, sliced into 1/2″ rounds
  • 2 zucchinis, sliced into 1/2″ rounds

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the mixture.
  2. Marinate the Chicken: Place the chicken cubes in a large bowl and pour half of the balsamic marinade over the chicken. Mix thoroughly to coat all pieces. Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to penetrate.
  3. Preheat the Grill: Heat your grill to medium-high, aiming for around 375-400°F to ensure a nice char on the kabobs.
  4. Assemble the Kabobs: Remove the marinated chicken from the refrigerator. Alternate threading chicken pieces and various vegetables, including red and yellow peppers, red onion, cherry tomatoes, squash, and zucchini onto skewers until all ingredients are used.
  5. Grill the Kabobs: Place the assembled skewers on the preheated grill. Cook each side for 3-4 minutes until nicely charred and the chicken is cooked through.
  6. Brush with Remaining Marinade: During the last two minutes of grilling, brush the kabobs with the reserved balsamic marinade to enhance flavor and create a glossy finish.
  7. Remove and Serve: Take the kabobs off the grill once cooked and slightly charred. Serve immediately for the best taste and texture.

Notes

  • Soaking wooden skewers in water for 30 minutes prior to grilling helps prevent them from burning.
  • If using metal skewers, be careful when handling as they will get very hot on the grill.
  • You can substitute chicken breasts with chicken thighs if you prefer darker meat.
  • Adjust vegetables based on seasonality and preference; mushrooms or cherry tomatoes work well too.
  • Make sure not to overcrowd the skewers for even cooking.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety.

Find it online: https://glowcooks.com/balsamic-grilled-chicken-kabobs-recipe/