Can I make Balsamic Grilled Chicken Kabobs ahead of time?

Absolutely. The chicken can marinate up to 8 hours in advance. You can also assemble the skewers a few hours before grilling and keep them refrigerated.

Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs stay incredibly juicy and work wonderfully with the balsamic marinade.

How do I know when the chicken is done?

Chicken should reach an internal temperature of 165°F. A meat thermometer is the easiest way to check.

Can I cook these kabobs in the oven?

Yes. Bake at 425°F for approximately 30 to 40 minutes, turning halfway through cooking.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. They're delicious cold, added to salads, or reheated for quick lunches.

Yes. Cooked chicken kabobs can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Balsamic Grilled Chicken Kabobs: Amazing 6-Step Recipe

Description

These Balsamic Grilled Chicken Kabobs are packed with juicy marinated chicken, colorful grilled vegetables, and a sweet tangy balsamic glaze. Perfect for summer cookouts, weeknight dinners, and healthy meal prep.

Ingredients

Scale

For the Kabobs:

2.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2 red bell peppers, cut into cubes
1 yellow bell pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 yellow squash, sliced into ½-inch rounds
2 zucchini, sliced into ½-inch rounds

For the Balsamic Marinade:

¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried basil
Salt, to taste
Black pepper, to taste

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Instructions

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, dried basil, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until combined.
Place the chicken cubes in a large bowl. Pour half of the marinade over the chicken and toss to coat. Reserve the remaining marinade. Cover and refrigerate for 30 minutes.
Preheat the grill to medium-high heat (375°F–400°F).
Thread the chicken and vegetables onto skewers, alternating ingredients until all are used.
Grill the kabobs for 3–4 minutes per side, turning occasionally, until lightly charred and the chicken is nearly cooked through.
Brush the reserved marinade over the kabobs and grill for an additional 2 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the grill and serve immediately.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling.

For extra flavor, add 1–2 cloves minced garlic to the marinade.

No grill? Bake at 425°F for 30–40 minutes, turning halfway through.

Agave syrup can be substituted for honey.

Chicken thighs may be used instead of chicken breasts for even juicier kabobs.

Prep Time: 50 Minutes
Cook Time: 20 Minutes
Category: Dinner
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 251
Sugar: 7g
Sodium: 365mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 30g
Cholesterol: 81mg