These Easy Grilled Garlic Balsamic Chicken Kabobs are super tasty and fun to make! Juicy chicken is marinated in a flavorful mix of garlic and balsamic vinegar, then grilled to perfection!
They’re perfect for a summer barbecue or a weeknight dinner. I love loading mine up with colorful veggies too—makes it extra yummy! 🌈 Just thread, grill, and enjoy!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe due to their quick cooking time and tenderness. You can also use thighs for a juicier result or even tofu for a vegetarian option!
Balsamic Vinegar: This is the star of the marinade that adds lots of flavor. If you’re out, apple cider vinegar can work in a pinch, though the flavor will be slightly different. You might want to add a touch of sweetness if you use it.
Garlic: Fresh garlic brings a punch of flavor. If you don’t have fresh cloves, garlic powder can be a good substitute. Just use ¼ teaspoon for each clove.
Vegetables: Zucchini and yellow squash bring color and nutrition. You can swap them with bell peppers, cherry tomatoes, or even mushrooms based on what’s in your fridge!
How Do You Ensure the Chicken Stays Juicy on the Grill?
The key to juicy grilled chicken lies in marinating and cooking time. Here’s how to keep your chicken moist:
- Marinate your chicken for at least 30 minutes to soak in the flavors. Longer is even better!
- Preheat your grill to medium-high. This helps create a nice sear on the chicken, sealing in juices.
- Avoid overcooking; chicken is done at an internal temperature of 165°F. Use a meat thermometer for best results!
- Let your kabobs rest for a couple of minutes after grilling before serving. This helps redistribute the juices.
Follow these tips, and you’ll have perfectly juicy kabobs every time!
Easy Grilled Garlic Balsamic Chicken Kabobs
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1½-inch cubes
- 1 medium zucchini, sliced into ½-inch rounds
- 1 medium yellow squash, sliced into ½-inch rounds
- 1 medium onion, cut into chunks
- 3 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Salt and black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Metal or soaked wooden skewers
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time (including marinating) and 10-12 minutes for grilling. Overall, you’re looking at a total of about 45 minutes to bring these delicious kabobs to your table.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper. This tasty marinade will add lots of flavor to your chicken!
2. Marinate the Chicken:
Add the cubed chicken to the bowl, tossing to coat the pieces in the marinade. Cover the bowl and refrigerate for at least 30 minutes. If you have more time, marinating for 1-2 hours will enhance the flavor even more!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This is important to get those nice grill marks and seal in the juices!
4. Assemble the Kabobs:
After marinating, take the chicken out of the fridge. Thread the chicken pieces onto the skewers, interspersing them with slices of zucchini, yellow squash, and chunks of onion. This not only adds flavor but also makes for a colorful presentation!
5. Grill the Kabobs:
Place the skewers on the grill and cook for about 10-12 minutes. Be sure to turn them every 3-4 minutes to ensure that everything cooks evenly and gets that delicious char. You want the chicken to be cooked through with an internal temperature of 165°F.
6. Rest and Garnish:
Once cooked, remove the kabobs from the grill and allow them to rest for a couple of minutes. This helps keep the chicken juicy. Then, sprinkle chopped fresh basil over the kabobs for the perfect finishing touch!
7. Serve and Enjoy:
Serve your delicious kabobs warm, alongside your favorite sides such as rice, grilled veggies, or a fresh salad. Enjoy every bite of these garlicky, balsamic-glazed kabobs!
Happy grilling! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option as they tend to be juicier and more flavorful. Just ensure they are cut into similar-sized pieces for even cooking!
What Can I Substitute for Balsamic Vinegar?
If you’re out of balsamic vinegar, you can use apple cider vinegar or red wine vinegar. Just keep in mind that the flavor will vary slightly, so you might want to add a pinch of sugar for sweetness if using a different vinegar.
How Should I Store Leftover Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat them in the microwave or on a grill pan for a few minutes to warm through.
Can I Prepare These Kabobs in Advance?
Yes! You can marinate the chicken and prepare the skewers up to a day ahead of time. Just keep them in the refrigerator until you’re ready to grill. This will make dinner time a breeze!
