These Balsamic Chicken Kabobs are one of my favorite summer grilling recipes. Tender chunks of chicken are marinated in a sweet and tangy balsamic marinade, threaded onto skewers with colorful vegetables, and grilled until perfectly juicy and lightly charred (or even baked in the oven!). They're packed with fresh flavor and make an easy weeknight dinner, or a crowd-pleasing favorite at barbecues, cookouts, and family gatherings.
What makes these chicken kabobs so good is the marinade. A simple combination of balsamic vinegar, honey, olive oil, and seasonings infuses the chicken with incredible flavor while helping it stay tender and juicy on the grill. As the kabobs cook, the vegetables become slightly caramelized and the chicken develops those irresistible grill marks that make summer grilling so satisfying.
While these chicken skewers are fantastic on the grill, they're just as easy to make in the oven when grilling isn't an option. Serve these balsamic chicken skewers with rice, pasta salad, grilled vegetables, or warm pita bread for a complete meal. They're easy to prep ahead, packed with fresh flavor, and always one of the first things to disappear from the grill.
If you enjoyed this balsamic chicken recipe, be sure to try my Greek Chicken Souvlaki, Italian Chicken Skewers, or Persian Chicken Kebabs next.
Why You'll Love This Recipe
- Loaded with flavor. These balsamic chicken kabobs are packed with tender, juicy chicken and colorful vegetables including red bell peppers, red onion, and zucchini. The combination creates a fresh and flavorful meal that's just as delicious as it is beautiful on the grill.
- The best balsamic marinade. A simple mixture of balsamic vinegar, honey, olive oil, and seasonings gives the chicken incredible flavor while helping it stay juicy and tender. The marinade is so good you'll want to use it on everything from grilled chicken breasts to chicken thighs and pork tenderloin.
- Perfectly charred on the grill. These kabobs are intended for the grill, where the chicken develops irresistible grill marks and the vegetables become lightly caramelized. That smoky charred flavor takes them to the next level. No grill? They can easily be baked in the oven or on the stove in a grill pan, too.
- Easy enough for weeknights. Since the chicken is cut into bite-sized pieces, it cooks quickly and evenly. Marinate it ahead of time and dinner comes together fast, making these skewers perfect for busy summer evenings.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- How to Cook Chicken Skewers in the Oven
- Recipe Video
- Expert Tip: Don't Overcook the Chicken
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- BBQ Side Dishes
- FAQ
- More Chicken Skewer Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make delicious Balsamic Chicken Kabobs, you will need the following ingredients (full quantities in recipe card below):
- chicken - I typically use boneless skinless chicken breasts, but boneless skinless chicken thighs work just as well and stay extra juicy.
- balsamic marinade - A simple combination of balsamic vinegar, honey, extra virgin olive oil, Italian seasoning, garlic powder, salt, and black pepper creates the perfect balance of sweet, tangy, and savory flavors. Maple syrup can be substituted for the honey. For the Italian seasoning, feel free to substitute with dried oregano, rosemary, thyme, or a combination of your favorite herbs.
- vegetables - Red bell peppers, red onion, and zucchini add color, flavor, and texture. Feel free to swap in mushrooms, cherry tomatoes, yellow squash, or chunks of corn on the cob.
Equipment
You will also need measuring cups and spoons, mixing bowls (or shallow dish), metal or bamboo skewers, a grill or grill pan, tongs, and an instant-read meat thermometer.
Instructions
- Marinate the chicken. Cut the chicken breasts into 1.5-inch thick cubes and evenly season with salt and pepper. Set aside in a large bowl or Ziploc bag. Combine balsamic vinegar, honey, olive oil, Italian seasoning, and garlic powder in a medium mixing bowl. Mix well until smooth. Reserve 3 tablespoons of the sauce mixture and add the rest to the bowl of chicken. Toss well to coat all the chicken. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
- Skewer the chicken. Thread 4 cubed chicken breasts onto each skewer, alternating with a piece of red bell pepper, red onion, and zucchini. Season all over with a little bit of salt and pepper, to taste.
- Grill the skewers. Preheat grill over medium high to 450F, about 6-8 minutes. Place the balsamic chicken skewers spaced evenly apart on the hot grill and grill for 5 minutes on each side or until the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- Add sauce. Brush the reserved sauce over the skewers on both sides and grill for another 1-2 minutes until nicely charred, flipping once during grilling.
- Rest and serve. Remove the chicken skewers off the grill and let rest for 5 minutes. Serve warm on it's own or with a side of rice or pita bread, if desired.
How to Cook Chicken Skewers in the Oven
If you don't have a grill, you can also bake the balsamic chicken kebabs in a 450F preheated oven for 16-18 minutes until the chicken is fully cooked through. Baste the skewer with reserved sauce and broil on HI for 2-3 minutes until nicely charred on the edges.
Recipe Video
Expert Tip: Don't Overcook the Chicken
Chicken breast can dry out quickly on the grill. For the juiciest results, cook the kabobs until the thickest part of the chicken reaches an internal temperature of 165°F and no higher. A digital meat thermometer is your best friend here.
More Tips and Tricks
- Soak wooden skewers. If using bamboo skewers, soak them in cold water for at least 30 minutes before grilling to prevent burning.
- Cut evenly. Cut the chicken and vegetables into similar-sized pieces so everything cooks evenly.
- Space it out. Leave a little space between pieces on the skewers to allow the heat to circulate.
- Reserve marinade. Reserve a portion of the balsamic chicken marinade before adding it to the raw chicken for brushing during grilling.
- Allow rest. Let the kabobs rest for 5 minutes after cooking to help the juices redistribute.
- Great for meal prep. The chicken can be marinated ahead of time and stored in the fridge, making these kabobs perfect for busy weeknights and summer entertaining.
Recipe Variations
- Make them in the oven. Arrange the skewers in a single layer in a large baking dish or on a baking sheet and bake at 425°F for 20-25 minutes, turning halfway through, until the chicken reaches 165°F.
- Try different veggies. Mushrooms, cherry tomatoes, yellow squash, and bell peppers all work well.
- Use chicken thighs. Chicken thighs stay especially juicy and are more forgiving on the grill.
- Add pineapple. Pineapple chunks pair beautifully with the sweet and tangy balsamic marinade.
- Make them spicy. Add a pinch of red pepper flakes to the marinade for a little heat.
Storage
Make Ahead
The chicken can marinate for up to 24 hours before cooking. You can also assemble the skewers several hours ahead and keep them covered in the refrigerator until ready to grill.
How to Store
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Wrap the kabobs in foil and reheat in a 350°F oven for 10-15 minutes, or until warmed through. You can add a splash of water or chicken broth before sealing the foil to help keep the chicken moist. You can also reheat in the microwave until warmed through.
How to Freeze
Remove the chicken and vegetables from the skewers and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Serve
These balsamic chicken kabobs are delicious served on their own, but they're even better with a few simple sides.
These are my favorite dishes to serve with balsamic chicken skewers:
BBQ Side Dishes
Looking for more side dishes to pair with this? Check out our collection of BBQ side dishes, featuring everything from creamy pasta salads and crisp coleslaws to grilled vegetables, potato dishes, and other crowd-pleasing sides perfect for cookouts, picnics, and summer gatherings.
FAQ
Absolutely. Arrange the skewers on a baking sheet and bake at 425°F for 20-25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F.
For the best flavor, marinate the chicken for at least 1 hour. If you have more time, marinating overnight allows the flavors to penetrate even deeper.
Bell peppers, onions, zucchini, mushrooms, cherry tomatoes, and yellow squash are all excellent choices because they cook at a similar rate as the chicken.
Yes. Boneless skinless chicken thighs are a great option and often stay even juicier on the grill.
Use a flavorful marinade, avoid overcooking, and cook the chicken only until it reaches 165°F. Letting the kabobs rest for a few minutes before serving also helps retain moisture.
More Chicken Skewer Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Balsamic Chicken Kabobs
- Total Time: 1 hour 30 minutes
- Yield: 6 skewers 1x
- Diet: Dairy-Free, Gluten Free
Description
Grilled Balsamic Chicken Kabobs are a delicious flavorful summer grill staple marinated in a balsamic sauce, skewered with vegetables, and grilled or baked.
Ingredients
- 2 pounds boneless and skinless chicken breasts or thighs, cut into 1.5-inch thick cubes
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- â…“ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 medium red bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 2 medium zucchini, cut into ½-inch slices
Instructions
Marinate the chicken:
- Cut the chicken breasts into 1.5-inch thick cubes and evenly season with salt and pepper. Set aside in a large bowl or Ziploc bag.
- Combine balsamic vinegar, honey, olive oil, Italian seasoning, and garlic powder in a medium mixing bowl. Mix well until smooth.
- Reserve 3 tablespoons of the sauce mixture and add the rest to the bowl of chicken. Toss well to coat all the chicken. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
Grill the chicken:
- Thread 4 cubed chicken breasts onto each skewer, alternating with a piece of red bell pepper, red onion, and zucchini. Season all over with a little bit of salt and pepper, to taste.
- Preheat grill over medium high to 450F, about 6-8 minutes
- Place the skewers spaced evenly apart on the grill and grill for 5 minutes on each side or until the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- Brush the reserved sauce over the skewers on both sides and grill for another 1-2 minutes until nicely charred, flipping once during grilling.
- Remove the skewers off the grill and let rest for 5 minutes.
- Serve warm on its own or with a side of rice or pita bread, if desired.
Notes
How to cook in the oven: If you don't have a grill, you can also bake the chicken skewers in a 450F preheated oven for 16-18 minutes until the chicken is fully cooked through. Baste the skewer with reserved sauce and broil on HI for 2-3 minutes until nicely charred on the edges.
Make ahead instructions: The chicken can marinate for up to 24 hours before cooking. You can also assemble the skewers several hours ahead and keep them covered in the refrigerator until ready to grill.
How to store: Store leftover chicken kabobs in an airtight container in the refrigerator for up to 4 days.
How to reheat: Wrap the kabobs in foil and reheat in a 350°F oven for 10-15 minutes, or until warmed through. You can add a splash of water or chicken broth before sealing the foil to help keep the chicken moist.
How to freeze: Remove the chicken and vegetables from the skewers and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Category: Chicken, Dinner
- Method: Grilled
- Cuisine: American
This post was originally published in 2022. It has recently been updated with new content and helpful tips.
Cora says
These were AMAZING!!! They were so juicy and the flavors danced on my tongue. Definitely a keeper. It was really easy as far as food prep too which is a great advantage. My dad normally likes chicken dishes, but he was raving about these over the course of the whole meal. On the side we had mediterranean salad, and it blended right in. Highly recommend these as a delicious meal.