These Grilled Garlic Balsamic Chicken Kabobs are juicy, tasty bites of goodness! The chicken is marinated in garlic and balsamic vinegar, giving it a yummy flavor that’s hard to resist.
Putting these kabobs together is so much fun! I love how easy they are to make—just skewer and grill. Perfect for barbecues or a cozy dinner at home! Enjoy with your favorite side dishes!
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe because they cook quickly and stay tender. If you’re looking for something different, you can use chicken thighs for more flavor, or even substitute tofu for a vegetarian option!
Balsamic vinegar: This adds a tangy sweetness. If you don’t have it, red wine vinegar or apple cider vinegar can work in a pinch. Just remember, those won’t have the same depth of flavor.
Garlic: Fresh minced garlic brings great taste, but you could use garlic powder if you’re in a hurry—use about 1/8 teaspoon per clove. I personally love the freshness that real garlic brings to dishes!
Vegetables: Zucchini, bell pepper, and onion add color and flavor. Feel free to mix in other veggies like cherry tomatoes, mushrooms, or even pineapple for a fun twist!
Honey: This balances the tartness of balsamic vinegar. If you’re vegan, maple syrup or agave nectar serves as a great substitute.
How Do I Prepare the Skewers Properly?
Preparing the skewers is key for great kabobs. If you’re using wooden skewers, soaking them in water for 30 minutes is essential. This helps prevent them from burning on the grill, which can ruin your kabobs. Just place them in a bowl of water while you prep the rest of the ingredients!
- For metal skewers, there’s no soaking needed, but make sure to handle them carefully as they can get very hot.
- When threading the chicken and veggies, don’t be afraid to squeeze them close together on the skewer. This helps everything cook evenly!
How to Make Grilled Garlic Balsamic Chicken Kabobs
Ingredients You’ll Need:
For The Kabobs:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, cut into 1-inch squares
- 1 onion, cut into wedges
- Fresh basil, for garnish
- Skewers (wooden or metal)
For The Marinade:
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 50 minutes total. You’ll spend around 10 minutes preparing and marinating the chicken, followed by 30 minutes for grilling and soaking the skewers if they are wooden. It’s a quick and delicious meal perfect for any day!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a big bowl, whisk together the balsamic vinegar, minced garlic, olive oil, honey, salt, and pepper. This will be the yummy marinade that flavors the chicken. Mix well until everything is combined.
2. Marinate the Chicken:
Add the cubed chicken to the marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 30 minutes—if you have time, letting it sit for up to 2 hours will give even more flavor!
3. Prepare the Skewers:
If you’re using wooden skewers, it’s important to soak them in water for about 30 minutes to prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
4. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This will ensure those kabobs cook perfectly!
5. Assemble the Kabobs:
Once the chicken has marinated, take the skewers and start threading the chicken onto them. Alternate with the zucchini, bell pepper, and onion pieces to create colorful kabobs. It’s fun to arrange them however you like!
6. Grill the Kabobs:
Place the kabobs on the preheated grill. Cook for about 10-12 minutes, turning them occasionally so they cook evenly and get nice grill marks. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Let Them Rest:
Once the kabobs are done, take them off the grill and let them rest for a few minutes. This helps keep the chicken juicy!
8. Serve and Enjoy:
Garnish your kabobs with fresh basil before serving. These grilled garlic balsamic chicken kabobs are now ready to be enjoyed—dig in!
Can I Use Other Vegetables for the Kabobs?
Absolutely! Feel free to use any vegetables you like or have on hand. Cherry tomatoes, mushrooms, or bell peppers in different colors work well. Just make sure to cut them into similar sizes to ensure even cooking.
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar mixed with a little sugar or honey to mimic the sweetness. You can also try using a balsamic vinaigrette for a similar flavor.
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, place them on a microwave-safe plate and heat on medium power until warmed through, about 1-2 minutes. You can also reheat them on a grill or skillet to retain that grilled flavor!
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs are a great alternative! They tend to be more flavorful and juicier. Just cut them into similar-sized pieces and follow the same marinating and grilling instructions. You might need to adjust the cooking time slightly, as thighs can take a bit longer.
