Juicy Balsamic Chicken Kabobs

This balsamic grilled chicken kabob recipe transforms ordinary chicken into a flavor-packed summer meal that will have everyone asking for seconds. The sweet and tangy marinade creates incredibly juicy chicken while the colorful vegetables add both nutrition and visual appeal to your dinner plate.

I first made these kabobs for a backyard gathering when I needed something impressive yet simple. The empty platter at the end of the night told me everything I needed to know they have been requested at every summer party since.

Ingredients

• Boneless skinless chicken breasts Cut into 1inch cubes for even cooking and maximum marinade absorption
• Colorful bell peppers Red and yellow varieties add sweetness and visual appeal to your skewers
• Red onion Provides a mild sharpness that mellows beautifully when grilled
• Cherry tomatoes Burst with juicy sweetness when lightly charred on the grill
• Squash and zucchini These summer vegetables become tender and slightly caramelized when grilled
• Balsamic vinegar The foundation of our marinade offering both tang and subtle sweetness
• Olive oil Helps distribute flavors and prevents sticking on the grill
• Dijon mustard Adds complexity and helps emulsify the marinade
• Honey Balances the acidity with natural sweetness
• Dried basil Provides an herbal note that complements the vegetables and balsamic

Step-by-Step Instructions

Create the Marinade

Whisk together balsamic vinegar dijon mustard honey dried basil salt and pepper in a small bowl. Slowly drizzle in olive oil while continuing to whisk until fully emulsified. This technique creates a perfectly balanced marinade that will cling to your chicken rather than separating.

Marinate the Chicken

Place cubed chicken in a large bowl and pour half the marinade over it reserving the remainder for later. Gently toss to ensure every piece is evenly coated. Cover and refrigerate for at least 30 minutes allowing the flavors to penetrate the meat while the acid in the vinegar tenderizes the chicken.

Prepare Your Grill

Preheat your grill to medium high heat between 375 and 400 degrees Fahrenheit. Clean and oil the grates thoroughly to prevent sticking. A properly preheated grill ensures beautiful char marks and prevents chicken from sticking.

Assemble the Kabobs

Remove marinated chicken from refrigerator. Alternate threading chicken pieces with bell peppers onion cherry tomatoes squash and zucchini onto skewers. Create a pattern that distributes weight evenly for consistent cooking.

Grill to Perfection

Place assembled kabobs on the preheated grill cooking each side for 3 to 4 minutes until chicken is almost cooked through and vegetables show nice grill marks. Brush with reserved marinade for an extra flavor boost and grill for 2 more minutes until chicken reaches 165°F internally.

Rest and Serve

Transfer cooked kabobs to a clean platter and allow to rest for 3 to 5 minutes. This resting period allows juices to redistribute throughout the meat ensuring maximum tenderness and flavor in every bite.

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I particularly love the addition of cherry tomatoes in this recipe. When they begin to burst from the heat of the grill they release their sweet juices which mingle with the balsamic marinade creating little pockets of intense flavor. My daughter who normally picks tomatoes off everything actually asks for extra on her kabobs now.

Make Ahead Options

These kabobs can be prepped entirely the day before your gathering. Marinate the chicken separately from the vegetables keeping them in separate containers in the refrigerator. The morning of your event simply thread everything onto skewers and refrigerate until grilling time. This approach saves valuable time when entertaining.

Vegetable Variations

While this recipe features summer classics like bell peppers and zucchini feel free to customize based on seasonal availability. Mushrooms work beautifully adding a meaty texture and earthy flavor. Pineapple chunks introduce a tropical sweetness that caramelizes gorgeously on the grill. Even par boiled baby potatoes can be threaded onto your skewers for a more substantial meal.

Perfect Pairings

Serve these kabobs alongside a simple herbed rice pilaf or warm pita bread for a complete meal. A cucumber and tomato salad dressed with olive oil and lemon provides a refreshing contrast to the grilled elements. For a special touch offer a small dish of additional balsamic glaze that guests can drizzle over their kabobs according to taste.

Marinade Magic

The brilliance of this marinade lies in its versatility. Beyond chicken it works wonderfully with pork tenderloin or firm fish like swordfish. Consider making a double batch to keep in your refrigerator for up to a week. The leftover marinade makes an excellent salad dressing when tossed with mixed greens or drizzled over fresh tomatoes and mozzarella.

Recipe FAQs

→ How long should I marinate the chicken for these kabobs?

The recipe recommends marinating the chicken for at least 30 minutes in the refrigerator. For even more flavor development, you could extend the marinating time up to 4 hours, but avoid marinating longer than that as the acid in the balsamic vinegar might start breaking down the chicken proteins too much.

→ Can I make these kabobs in the oven instead of on a grill?

Yes! You can bake these kabobs in the oven. Preheat to 425°F (220°C), place the kabobs on a lined baking sheet, and bake for about 15-20 minutes, turning halfway through, until the chicken reaches 165°F (74°C) internally. You can finish under the broiler for 2-3 minutes to get some char.

→ What can I serve with these balsamic chicken kabobs?

These kabobs pair wonderfully with rice pilaf, couscous, quinoa, or a fresh salad. For a complete Mediterranean-inspired meal, serve with warm pita bread and tzatziki sauce. Grilled corn on the cob or a simple pasta salad also make excellent sides.

→ Can I prep these chicken kabobs ahead of time?

Yes! You can cut all the vegetables and chicken up to a day ahead and store them separately in the refrigerator. You can even thread the kabobs several hours before cooking and keep them refrigerated. Just don't add the marinade more than 4 hours before cooking to prevent the chicken from becoming mushy.

→ What's the best way to prevent vegetables from burning on the grill?

To prevent vegetables from burning while ensuring the chicken cooks through, make sure all ingredients are cut to similar sizes (around 1-inch pieces). You can also partially pre-cook denser vegetables like onion in the microwave for 1-2 minutes before skewering them. Additionally, keep kabobs away from direct flames and rotate them frequently while grilling.

→ Can I use wooden skewers instead of metal ones?

Yes, wooden skewers work well but must be soaked in water for at least 30 minutes before use to prevent them from burning on the grill. Metal skewers don't require soaking and conduct heat, helping cook the food from the inside as well.