Can I make balsamic chicken kabobs in the oven?

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.

How long should I marinate chicken for kabobs?

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.

What vegetables go best on chicken kabobs?

Bell peppers, onions, zucchini, mushrooms, cherry tomatoes, and yellow squash are all excellent choices because they cook at a similar rate as the chicken.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs are a great option and often stay even juicier on the grill.

How do you keep chicken kabobs from drying out?

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.

Balsamic Chicken Kabobs

Name: Balsamic Chicken Kabobs
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 pounds boneless and skinless chicken breasts or thighs, cut into 1.5-inch thick cubes; 1 teaspoon salt (or to taste); 1/2 teaspoon ground black pepper (or to taste); 1/3 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; 1/2 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 1/2-inch slices

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

Scale

2 pounds boneless and skinless chicken breasts or thighs, cut into 1.5-inch thick cubes
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 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 1/2-inch slices

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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