The Best Ever Balsamic Grilled Chicken Kabobs Recipe

I can’t stop making these Juicy Grilled Chicken Kabobs after stumbling on a balsamic marinade and a tiny grilling trick that surprised even me.

I never thought a simple summer skewer could steal the show but these Best Ever Balsamic Grilled Chicken Kabobs do. I love how tender chicken thighs kissed by balsamic vinegar turn out so sweet yet tangy, the charred veggies give a crunchy contrast that makes every bite addictive.

It’s the sort of thing I bring to gatherings because folks always call it one of those Juicy Grilled Chicken Kabobs they can’t stop talking about, and it nudges me to hunt down more Grilled Kabob Recipes whenever the weather warms. Try it once and you won’t forget that sticky smoky flavor.

Ingredients

• Chicken: lean protein, fills you up, soaks up marinades for juicy grilling.
• Balsamic vinegar: tangy, slightly sweet, cuts richness and adds bright acidity.
• Olive oil: healthy fats, helps carry flavors and keeps chicken from sticking.
• Honey/brown sugar: gives caramelized, sweet notes and helps with browning.
• Garlic: savory punch, tiny in calories but big on flavor and aroma.
• Bell peppers: colorful, fiber rich, sweet crunch that contrasts tender chicken.
• Zucchini: low calorie, adds mild freshness and soaks up smoky grill flavor.
• Mushrooms: meaty texture, umami boost, contribute vitamin D and earthy depth.
• Cherry tomatoes: optional burst of acidity and sweetness, pops on every bite.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes
• 1/3 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons honey or brown sugar, whatever you got
• 2 tablespoons Dijon mustard
• 2 tablespoons low sodium soy sauce or Worcestershire sauce
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 2 large bell peppers, mixed colors, cut into 1 to 1 1/2-inch pieces
• 1 large red onion, cut into wedges
• 2 medium zucchini, sliced into 1/2-inch rounds or half moons
• 8 ounces cremini or button mushrooms, stems trimmed
• 1 pint cherry or grape tomatoes (optional)
• 8 to 10 wooden skewers or metal skewers
• Fresh chopped parsley or basil for garnish (optional)

How to Make this

1. Soak wooden skewers in water for at least 30 minutes if you are using them, metal skewers dont need soaking. Prep the chicken by cutting into 1 inch cubes, cut peppers into 1 to 1 1/2 inch pieces, slice zucchini into 1/2 inch rounds or half moons, cut onion into wedges and trim mushroom stems.

2. Whisk together the marinade: balsamic vinegar, olive oil, honey or brown sugar, Dijon mustard, low sodium soy sauce or Worcestershire, minced garlic, optional lemon juice, kosher salt, black pepper, oregano, and optional red pepper flakes. Taste and adjust sweet or salty a bit if needed.

3. Reserve about 1/4 cup of the marinade for basting or glazing later, then add the chicken to the remaining marinade, toss to coat, cover and refrigerate. Marinate at least 30 minutes, or 1 to 4 hours for best flavor but dont go much longer than 8 hours because the acid will start to break the meat down.

4. Preheat grill to medium high, about 400 to 450 F. Clean the grates and oil them lightly so the kabobs dont stick.

5. Thread chicken and vegetables onto skewers, alternating pieces so everything cooks evenly. Put cherry tomatoes on separate skewers or add them near the end so they dont burst and shrivel.

6. If you plan to use the reserved marinade as a glaze, bring it to a rolling boil in a small saucepan for at least 2 minutes to kill any raw chicken juices, then set aside. Brush the kabobs with the cooked glaze during the last few minutes of grilling.

7. Grill the kabobs over direct heat for about 10 to 12 minutes, turning every 2 to 3 minutes so they get nice char marks all over. Cook until chicken reaches 165 F and veggies are tender crisp.

8. Remove kabobs from the grill, let rest for 5 minutes so the juices redistribute. Sprinkle with chopped parsley or basil if you like, serve and enjoy.

Equipment Needed

1. Cutting board (plastic or wood), for chicken and veggies
2. A sharp chef’s knife for cutting the chicken and veg
3. Measuring cups and spoons to measure the vinegar, oil, honey etc
4. Large mixing bowl, plus plastic wrap or a lid for marinating
5. Whisk or fork to mix the marinade, and a small bowl to reserve 1/4 cup
6. 8 to 10 skewers (soak wooden ones at least 30 minutes or use metal)
7. Small saucepan to boil the reserved marinade so it’s safe to brush on
8. Tongs and a pastry brush for turning and glazing while grilling
9. Instant read thermometer to make sure the chicken hits 165 F
10. Grill or stovetop grill pan, plus a grill brush and some oil to clean and oil the grates

FAQ

The Best Ever Balsamic Grilled Chicken Kabobs Recipe Substitutions and Variations

• Chicken (boneless thighs or breasts)
  • Turkey breast, cut into 1-inch cubes — cooks similarly and stays juicy
  • Firm tofu, pressed and cubed, for a vegetarian swap
  • Pork tenderloin, sliced into cubes, if you want a different flavor
• Balsamic vinegar (1/3 cup)
  • Red wine vinegar + 1 tablespoon brown sugar or honey, tastes close
  • Sherry vinegar + pinch of sugar, for a nuttier note
  • Apple cider vinegar + 1 tablespoon maple syrup, a brighter sweet tang
• Honey or brown sugar (sweetener)
  • Maple syrup, use slightly less cause it’s runnier
  • Agave nectar, similar sweetness and vegan friendly
  • Coconut sugar, if you want a darker, caramel-y flavor
• Soy sauce or Worcestershire (salt/umami)
  • Tamari or coconut aminos, for gluten free or milder saltiness
  • Liquid aminos, same savory punch but gluten free option
  • Extra Worcestershire instead of soy for deeper, slightly sweet umami

Pro Tips

1) Pat the chicken dry before you marinate and let it sit at room temp for 15 to 20 minutes if you can. It sounds small but dry meat gets a much better sear, and room temp means the inside wont stay cold while the outside chars.

2) Use metal skewers if you got them, they act like little roasting spits and help cook the centers faster. If you must use wood soak them long, and when threading leave tiny gaps so heat can circulate; cram everything together and the pieces will steam instead of get that nice char. Put tomatoes on their own skewer or add them in the last minute so they dont burst into a sad mush.

3) Grill with two zones: sear quickly over high heat for color, then move kabobs to a cooler spot to finish without burning. Keep a probe thermometer handy and pull chicken at about 160 to 162 F, it will carry over to 165 while resting. Rest for a few minutes before serving so the juices redistribute.

4) Reserve and cook the leftover marinade to use as a glaze, boil it then reduce slightly or whisk in a teaspoon of cornstarch dissolved in cold water to thicken. Brush only in the last 2 to 3 minutes so it doesnt burn, then finish with a squeeze of lemon or a handful of fresh herbs for brightness.

The Best Ever Balsamic Grilled Chicken Kabobs Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I can't stop making these Juicy Grilled Chicken Kabobs after stumbling on a balsamic marinade and a tiny grilling trick that surprised even me.

Pin

Servings

6

servings

Calories

423

kcal

Equipment: 1. Cutting board (plastic or wood), for chicken and veggies
2. A sharp chef’s knife for cutting the chicken and veg
3. Measuring cups and spoons to measure the vinegar, oil, honey etc
4. Large mixing bowl, plus plastic wrap or a lid for marinating
5. Whisk or fork to mix the marinade, and a small bowl to reserve 1/4 cup
6. 8 to 10 skewers (soak wooden ones at least 30 minutes or use metal)
7. Small saucepan to boil the reserved marinade so it’s safe to brush on
8. Tongs and a pastry brush for turning and glazing while grilling
9. Instant read thermometer to make sure the chicken hits 165 F
10. Grill or stovetop grill pan, plus a grill brush and some oil to clean and oil the grates

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes

• 1/3 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 3 tablespoons honey or brown sugar, whatever you got

• 2 tablespoons Dijon mustard

• 2 tablespoons low sodium soy sauce or Worcestershire sauce

• 3 cloves garlic, minced

• 1 tablespoon fresh lemon juice (optional)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried oregano or Italian seasoning

• 1/4 teaspoon red pepper flakes (optional)

• 2 large bell peppers, mixed colors, cut into 1 to 1 1/2-inch pieces

• 1 large red onion, cut into wedges

• 2 medium zucchini, sliced into 1/2-inch rounds or half moons

• 8 ounces cremini or button mushrooms, stems trimmed

• 1 pint cherry or grape tomatoes (optional)

• 8 to 10 wooden skewers or metal skewers

• Fresh chopped parsley or basil for garnish (optional)

Directions

• Soak wooden skewers in water for at least 30 minutes if you are using them, metal skewers dont need soaking. Prep the chicken by cutting into 1 inch cubes, cut peppers into 1 to 1 1/2 inch pieces, slice zucchini into 1/2 inch rounds or half moons, cut onion into wedges and trim mushroom stems.
• Whisk together the marinade: balsamic vinegar, olive oil, honey or brown sugar, Dijon mustard, low sodium soy sauce or Worcestershire, minced garlic, optional lemon juice, kosher salt, black pepper, oregano, and optional red pepper flakes. Taste and adjust sweet or salty a bit if needed.
• Reserve about 1/4 cup of the marinade for basting or glazing later, then add the chicken to the remaining marinade, toss to coat, cover and refrigerate. Marinate at least 30 minutes, or 1 to 4 hours for best flavor but dont go much longer than 8 hours because the acid will start to break the meat down.
• Preheat grill to medium high, about 400 to 450 F. Clean the grates and oil them lightly so the kabobs dont stick.
• Thread chicken and vegetables onto skewers, alternating pieces so everything cooks evenly. Put cherry tomatoes on separate skewers or add them near the end so they dont burst and shrivel.
• If you plan to use the reserved marinade as a glaze, bring it to a rolling boil in a small saucepan for at least 2 minutes to kill any raw chicken juices, then set aside. Brush the kabobs with the cooked glaze during the last few minutes of grilling.
• Grill the kabobs over direct heat for about 10 to 12 minutes, turning every 2 to 3 minutes so they get nice char marks all over. Cook until chicken reaches 165 F and veggies are tender crisp.
• Remove kabobs from the grill, let rest for 5 minutes so the juices redistribute. Sprinkle with chopped parsley or basil if you like, serve and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 362g
• Total number of serves: 6
• Calories: 423kcal
• Fat: 14.2g
• Saturated Fat: 2.6g
• Trans Fat: 0.1g
• Polyunsaturated: 1.9g
• Monounsaturated: 8.4g
• Cholesterol: 112mg
• Sodium: 593mg
• Potassium: 861mg
• Carbohydrates: 24g
• Fiber: 3.9g
• Sugar: 16.5g
• Protein: 44.8g
• Vitamin A: 1850IU
• Vitamin C: 83mg
• Calcium: 75mg
• Iron: 1.8mg