These Easy Balsamic Chicken and Veggie Kabobs are colorful and full of flavor! Tender chicken pieces and fresh veggies soak in a tasty balsamic marinade—yum!
Let’s face it, grilling makes everything better. I love loading up skewers with my favorite veggies and watching them sizzle. Perfect for summer cookouts or quick weeknight dinners!
They’re super easy to make! Just marinate, skewer, and grill away. I like serving them with rice or a crisp salad for a fun, healthy meal. Enjoy! 🍗🌽
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is perfect for these kabobs because it cooks quickly and remains tender. If you’re looking for a leaner option, turkey breast also works well. For a vegetarian twist, consider using firm tofu or tempeh instead!
Balsamic Vinegar: This adds a wonderful tangy flavor. If you don’t have balsamic vinegar, red wine vinegar or apple cider vinegar can be used, although they will give a slightly different flavor profile. Just add a teaspoon of sugar to mimic the sweetness of balsamic.
Vegetables: The red bell pepper, zucchini, and yellow squash bring color and crunch. Feel free to swap in other veggies like cherry tomatoes, mushrooms, or bell peppers of any color. Each vegetable will cook differently, so cut them into similar sizes for even cooking!
Honey or Maple Syrup: Both add sweetness and balance the marinade. If you need a vegan option, try agave syrup or leave it out entirely if you prefer less sweetness.
What’s the Best Way to Grill Kabobs Without Burning Them?
Grilling kabobs can be tricky because of the different cooking times for chicken and veggies. Here’s how to ensure they turn out perfectly:
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high so you get a good sear while cooking evenly.
- Alternate chicken and veggies on the skewers and leave space between them for heat circulation.
- Turn the kabobs every few minutes. This not only cooks evenly but also helps achieve those nice grill marks. Look for the chicken to reach an internal temperature of 165°F (75°C).
With these tips, you’ll have kabobs that are flavorful on the inside and beautifully charred on the outside. Enjoy your grilling! 🌟
Easy Balsamic Chicken and Veggie Kabobs
Ingredients You’ll Need:
- 1.5 lbs (about 700g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey or maple syrup
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 medium yellow squash, sliced into 1/2-inch rounds
- 1 ear of corn, cut into 1.5 to 2-inch rounds (or use small corn on cob halves)
- Fresh parsley or basil, chopped (for garnish)
- Optional: skewers (wooden soaked in water for 30 minutes or metal)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 30 minutes to marinate the chicken. The grilling will take around 10-15 minutes, making it a quick and easy meal ready in under an hour!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, basil, salt, and pepper until everything is well blended. This will create a tasty marinade for your chicken and veggies!
2. Marinate the Chicken:
Add the cubed chicken to the marinade, tossing to ensure each piece is nicely coated. Cover the bowl and refrigerate for at least 30 minutes to 1 hour. This step helps infuse the chicken with flavor, making each bite delicious!
3. Prepare the Grill:
While the chicken is marinating, preheat your grill or grill pan to medium-high heat. It’s important to get it nice and hot so the kabobs cook evenly.
4. Cut the Vegetables:
Now it’s time to prepare your veggies! Cut the red bell pepper, zucchini, yellow squash, and corn into pieces as instructed. This will ensure they cook well alongside the chicken.
5. Assemble the Kabobs:
Thread the marinated chicken and veggie pieces onto the skewers, alternating between them. This not only looks great but ensures you’re getting a mix of flavors in each bite!
6. Grill the Kabobs:
Place the kabobs on the grill and cook for about 10-15 minutes. Turn them every few minutes until the chicken is cooked through (an internal temperature of 165°F or 75°C) and the veggies are tender and slightly charred.
7. Add the Finishing Touch:
Once done, carefully remove the kabobs from the grill. Sprinkle with chopped fresh parsley or basil for a pop of color and flavor!
8. Serve It Up:
Enjoy your kabobs warm, optionally alongside some rice, a salad, or your favorite side dish. They’re perfect for any gathering or quick family dinner!
Enjoy your delicious Easy Balsamic Chicken and Veggie Kabobs!
FAQ for Easy Balsamic Chicken and Veggie Kabobs
Can I Use Different Vegetables?
Absolutely! Feel free to swap in your favorite veggies such as cherry tomatoes, mushrooms, or red onion. Just remember to cut them into similar sizes for even cooking.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop until warmed through.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! It will enhance the flavors even more. Just remember to keep it in the fridge while marinating.
What Type of Skewers Should I Use?
Both wooden and metal skewers work well! If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and don’t require soaking.
