Balsamic Grilled Chicken Kabobs (Print Version)
Juicy chicken in balsamic marinade, skewered with fresh vegetables and grilled to charred perfection.
# Ingredients:
→ Kabob Components
01 -
2.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
02 -
2 red peppers, cut into cubes
03 -
1 yellow pepper, cut into cubes
04 -
1 red onion, cut into cubes
05 -
1 pint cherry tomatoes
06 -
1 squash, cut into 1/2-inch slices
07 -
2 zucchini, cut into 1/2-inch slices
→ Balsamic Marinade
08 -
60 ml balsamic vinegar
09 -
60 ml olive oil
10 -
1 tablespoon dijon mustard
11 -
1 tablespoon honey
12 -
1 teaspoon dried basil
13 -
Salt and freshly ground pepper to taste
# Steps to Follow:
01 -
In a small bowl, whisk together balsamic vinegar, dijon mustard, honey, dried basil, salt, and pepper. Gradually stream in the olive oil while continuously whisking to emulsify the mixture.
02 -
Place chicken cubes in a large bowl and add half the balsamic mixture, reserving the remainder. Toss thoroughly to coat all pieces. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to penetrate.
03 -
Heat grill to medium-high heat (375-400°F/190-205°C).
04 -
Remove chicken from refrigerator and thread onto skewers, alternating between marinated chicken pieces and prepared vegetables.
05 -
Place assembled kabobs on the preheated grill. Cook for 3-4 minutes per side until chicken is cooked through and vegetables are charred. Brush with remaining marinade for enhanced flavor and grill for 2 additional minutes.
06 -
Remove kabobs from grill and transfer to serving platter. Serve immediately while hot.
# Additional Notes:
01 -
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning
02 -
These kabobs pair wonderfully with rice pilaf or grilled flatbread