These tasty balsamic chicken vegetable kabobs are packed with flavor! Juicy chicken, colorful veggies, and a sweet tangy balsamic glaze make each bite a delight.
They’re perfect for grilling on a sunny day or even in the oven when it’s chilly! I love serving them with rice or a fresh salad for an easy, fun meal.
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for kabobs because it cooks evenly. If you’re looking for a leaner option, turkey breast works well too. For a vegetarian option, try firm tofu or tempeh instead.
Balsamic Vinegar: This gives a tangy flavor to the dish. If you’re out, red wine vinegar or apple cider vinegar can substitute in a pinch. Just note that the taste will be a bit different.
Olive Oil: Extra virgin olive oil is my go-to since it adds richness. You can swap it for avocado oil or even sesame oil for a different twist in flavor.
Vegetables: This recipe uses zucchini, yellow squash, and bell peppers which are Tender and flavorful when grilled. If you prefer or have other veggies like mushrooms, cherry tomatoes, or onions, feel free to mix it up!
How Do I Properly Marinate Chicken for Kabobs?
Marinating chicken is key to making it juicy and packed with flavor. Here’s how to do it right:
- Combine balsamic vinegar, olive oil, garlic, oregano, thyme, salt, and pepper in a bowl.
- Add chicken pieces, making sure they’re fully coated with the marinade.
- Cover and refrigerate for at least 1 hour; overnight is ideal.
This waiting time is crucial, as it allows the flavors to penetrate the chicken, resulting in a more delicious kabob!
How to Make Balsamic Chicken Vegetable Kabobs
Ingredients You’ll Need:
For the Marinade:
- 1 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Kabobs:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red bell pepper, cut into 1-inch squares
- 1 yellow bell pepper, cut into 1-inch squares
- 1 ear of corn, cut into chunks
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus at least 1 hour to marinate the chicken (or up to overnight for maximum flavor). You’ll need about 10-12 minutes for grilling. So, plan for a total of around 1 hour and 30 minutes if you include marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, dried thyme, and a sprinkle of salt and pepper. This will be the delicious marinade to flavor your chicken.
2. Marinate the Chicken:
Add the chicken pieces to your marinade, making sure they are well coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 1 hour or overnight for the best flavor. The longer, the better!
3. Prepare the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This ensures that the kabobs will cook evenly and have a nice char.
4. Assemble the Kabobs:
While the grill is heating, it’s time to get those kabobs ready! Take your marinated chicken and alternate threading it onto skewers with the zucchini, yellow squash, red bell pepper, yellow bell pepper, and corn chunks. Get creative—mix and match as you like!
5. Grill the Kabobs:
Once the grill is hot, place your kabobs on the grill. Cook for about 10-12 minutes, turning them occasionally. You’re looking for the chicken to be fully cooked and the vegetables to be tender and have some nice char marks.
6. Rest and Garnish:
When the kabobs are ready, remove them from the grill and let them rest for a few minutes. This helps keep the chicken juicy. Before serving, sprinkle with fresh chopped parsley for a pop of color and flavor!
7. Serve and Enjoy:
Your Balsamic Chicken Vegetable Kabobs are ready to delight. Serve them hot off the grill and enjoy this tasty, colorful dish with family and friends!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to mix and match with your favorite vegetables. Some great options are cherry tomatoes, mushrooms, onions, or even asparagus. Just make sure they can cook in a similar time frame as the chicken for even grilling.
What If I Don’t Have Balsamic Vinegar?
No worries! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. If you want to mimic the sweetness of balsamic, you can add a little honey or maple syrup to your marinade.
How Do I Store Leftover Kabobs?
To store leftovers, place any uneaten kabobs in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through, avoiding the microwave to keep them from becoming soggy.
Can I Make the Marinade Ahead of Time?
Absolutely! You can mix the marinade up to 3 days in advance. Store it in the refrigerator, and just give it a good stir or shake before adding the chicken. This will save time and allow the flavors to blend even more!
