A warm summer evening is made complete with the sizzle of skewers on the grill, as the tantalizing aroma of balsamic marinated chicken mingles with fresh vegetables. This recipe for Balsamic Chicken Vegetable Kabobs is a delightful mix of textures and flavors, taking just a short while to prepare, and is perfect for a delicious outdoor meal. The marinade enhances the chicken and veggies, giving them a mouthwatering depth of flavor.
These kabobs are ideal for family gatherings, casual summer BBQs, or any occasion when you crave something vibrant and satisfying. You can marinate the chicken a few hours in advance to save time on grilling day.
Why You’ll Love This Recipe
- The marinade beautifully tenderizes the chicken for a juicy bite.
- Grilled vegetables add a smoky flavor that complements the dish.
- Easy to prepare and perfect for outdoor gatherings.
- Great for meal prepping and can be enjoyed later.
What You’ll Need
Gather these ingredients for your kabobs:
For the Marinade
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
- 2 teaspoons ground black pepper
- 1 tablespoon coarse salt
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 3 cloves garlic, minced
For the Kabobs
- 2 ears of corn, shucked and sliced into 1 inch rounds
- 2 red bell peppers, cut into 1 inch pieces
- 2 zucchini, sliced into 1 inch pieces
- 2 yellow summer squash, sliced into 1 inch pieces
Use fresh vegetables for the best flavor.
Substitutions & Swaps
- Chicken: use firm tofu for a plant-based option.
- Vegetables: swap with your favorites like mushrooms or onions.
- Dijon mustard: yellow mustard works as an alternative.
- Balsamic vinegar: red wine vinegar can be used instead.
How to Make It
Follow these steps to create delicious kabobs!
1. Prepare the Marinade
In a large plastic bag, toss the chicken with salt, pepper, and Italian seasoning. Add olive oil, balsamic vinegar, garlic, and dijon mustard. Toss until the chicken is fully coated. Chill for at least 30 minutes, preferably 4 hours.
2. Heat the Grill
Heat up a grill or grill pan over medium-high heat. Soak kabob skewers in water for 30 minutes. Remove the chicken from the marinade and shake off any excess liquid, reserving the marinade.
3. Assemble the Kabobs
Thread the marinated chicken, corn, bell pepper, zucchini, and yellow squash onto the skewers as desired.
4. Grill the Kabobs
Place the kabobs on the grill and brush with some of the reserved marinade. Cover and cook for 10 minutes. Flip the kabobs over and brush on the rest of the marinade. Cover and cook another 10 minutes until the chicken is cooked through and veggies are tender.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the marinade affects texture.
Reheat: microwave on medium heat for 1-2 minutes.
Tips for Best Results
- Marinate the chicken longer for enhanced flavor.
- Brush with extra marinade halfway for more moisture.
- Ensure even cooking by cutting vegetables to similar sizes.
- Soak skewers to prevent burning on the grill.
Serving Suggestions
- Serve over a bed of rice or quinoa for a hearty meal.
- Pair with a fresh garden salad for a light side.
- Enjoy with grilled bread for a fulfilling summer feast.
