These Easy Balsamic Chicken and Veggie Kabobs are full of tasty flavors! Juicy chicken is marinated in a sweet balsamic sauce, then grilled with colorful veggies. Yum!
Making kabobs always makes me feel like a grill master. Plus, you can play around with whatever veggies you have on hand! It’s fun and super quick to whip up!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice for these kabobs. If you’re looking for a lighter option, you can use chicken thighs for more flavor and juiciness. Turkey can also work well if you want to try something different.
Balsamic Vinegar: This is a key ingredient for the marinade. If you don’t have balsamic, try apple cider vinegar or red wine vinegar with a touch of sugar or honey to mimic the sweetness.
Veggies: I love red and yellow bell peppers for their sweetness, but feel free to swap in your favorites like cherry tomatoes, mushrooms, or even asparagus! Just remember to cut them to similar sizes for even cooking.
Honey/Brown Sugar: Both sweeteners work for balancing the acidity in the balsamic. If you want to avoid added sugars, maple syrup is a nice alternative. Or, you can leave it out for a cleaner taste!
How Do You Get Your Kabobs to Cook Evenly?
Getting kabobs to cook evenly on the grill can be tricky, but here’s how to do it:
- Make sure your chicken and veggies are cut to similar sizes; this ensures everything cooks at the same rate.
- When threading the kabobs, don’t pack the food too tightly. Give each piece some space for heat to circulate.
- Preheat the grill properly. A hot grill will sear the chicken and veggies, locking in moisture.
- Turn the kabobs every few minutes to promote even cooking and to get nice grill marks all around.
- Using a meat thermometer to check that the chicken reaches 165°F guarantees it’s safe to enjoy!
These easy tips will help your kabobs turn out perfectly every time. Happy grilling!
Easy Balsamic Chicken and Veggie Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch thick rounds
- 1 red onion, cut into chunks
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes before grilling)
For the Marinade:
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and a bit of marinating time—30 minutes to 2 hours—plus around 10-12 minutes for grilling. Altogether, you can have these tasty kabobs ready in about 1 to 2 hours, depending on your marinating choice. Perfect for those busy evenings or a weekend cookout with family!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until the mixture is well combined. This will be the flavorful marinade that will marinate your chicken and veggies.
2. Marinate the Chicken:
Place the chicken cubes in a large resealable bag or bowl and pour half of the marinade over the chicken. Seal the bag or cover the bowl, then refrigerate for at least 30 minutes or up to 2 hours to let those flavors soak in nicely.
3. Marinate the Vegetables:
While the chicken is marinating, take another bowl and toss in the cut vegetables. Pour the remaining marinade over the veggies, tossing them gently to ensure they’re well-coated. Let them sit for about 15-20 minutes to absorb the flavors.
4. Preheat the Grill:
When you’re ready, preheat your grill to medium-high heat. This will help get those beautiful grill marks and cook the kabobs evenly.
5. Assemble the Kabobs:
Thread the marinated chicken and the veggies alternately onto the skewers. Try to spread them out evenly to ensure even cooking and make them visually appealing.
6. Grill the Kabobs:
Place the kabobs on the grill and cook for about 10-12 minutes, turning them every few minutes to ensure everything gets a nice char and is cooked through. You’ll know they’re done when the chicken is no longer pink inside and has reached an internal temperature of 165°F.
7. Serve and Enjoy:
Once done, remove the kabobs from the grill and let them rest for a couple of minutes. Serve them warm, optionally over rice or alongside a fresh side salad, for a delicious meal everyone will love!
Enjoy your flavorful and easy-to-make balsamic chicken and veggie kabobs!
FAQ for Easy Balsamic Chicken and Veggie Kabobs
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match your favorite veggies. Good alternatives include cherry tomatoes, mushrooms, asparagus, or bell peppers of different colors. 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 use apple cider vinegar or red wine vinegar mixed with a bit of sugar or honey to replicate the sweetness and acidity. White vinegar is another option, but it might require more sweetener to balance the flavor.
How Long Can I Marinate the Chicken?
For best results, marinate the chicken for at least 30 minutes but no more than 2 hours. Marinating for too long can break down the meat and make it mushy due to the acidity in the vinegar.
Can I Cook the Kabobs in the Oven?
Yes! If you don’t have a grill, you can cook the kabobs under the broiler in your oven. Preheat your broiler and place the kabobs on a baking sheet. Broil for 10-12 minutes, turning halfway through, until the chicken is cooked through and slightly charred.