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Balsamic Chicken Kabobs

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Balsamic Chicken Kabobs feature tender marinated chicken grilled with colorful vegetables for a sweet and tangy flavor. Lightly charred on the outside and juicy inside, these skewers make a healthy and satisfying grilled meal.

Ingredients

  • Chicken breast, cut into bite-sized cubes
  • Balsamic vinegar
  • Olive oil
  • Honey
  • Garlic, minced
  • Dijon mustard
  • Salt
  • Black pepper
  • Red bell pepper, cut into chunks
  • Yellow bell pepper, cut into chunks
  • Red onion, cut into wedges
  • Zucchini, sliced into thick rounds
  • Cherry tomatoes

Instructions

  1. In a mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper to make the marinade.
  2. Add the cubed chicken to the marinade and toss until evenly coated.
  3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  4. If using wooden skewers, soak them in water for about 20 minutes to prevent burning.
  5. Thread the marinated chicken onto skewers, alternating with bell peppers, onion, zucchini, and cherry tomatoes.
  6. Preheat a grill to medium-high heat.
  7. Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally, until the chicken is fully cooked and lightly charred.
  8. Brush lightly with additional marinade while grilling if desired.
  9. Remove from the grill and let rest for a few minutes before serving.

Notes

  • Add pineapple chunks for a sweeter, caramelized flavor.
  • Chicken thighs can be used instead of chicken breast for juicier kabobs.
  • Other vegetables like mushrooms, asparagus, or eggplant work well on skewers.
  • If you do not have a grill, bake the kabobs at 425°F (220°C) for about 15–18 minutes, turning halfway.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Remove chicken from skewers before freezing and store for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/balsamic-chicken-kabobs/