The Best Ever Balsamic Grilled Chicken Kabobs Recipe

I’m sharing my Juicy Grilled Chicken Kabobs recipe, with chicken marinated in a sweet balsamic sauce and threaded with vegetables, and I reveal one simple tip that changes how the marinade works.

I’ve given a ton of kabobs a try, but these Best Ever Balsamic Grilled Chicken Kabobs actually made me stop and take notes. I marinated boneless skinless chicken breasts in sweet balsamic vinegar, let the flavor sink in, then grilled the skewers until they got that char and stayed juicy.

Folks call it Juicy Grilled Chicken Kabobs and it keeps popping up under Healthy Kabob Recipes and Chicken Kabob Recipes for good reason. If you like Grilling Recipes Sides that look like you worked hard but were actually easy, make these once and you’ll be hooked.

Why I Like this Recipe

* I love the sweet tangy mix, it wakes up my taste buds and I cant get enough of those little charred bits
* It feels fancy enough to impress friends but is actually really low-effort so I make it all the time
* Leftovers keep great so I can eat the same awesome meal for lunch the next day without extra work
* The bright colors and different textures make every bite interesting, like youre getting a new flavor each time

Ingredients

• Chicken breasts: Lean protein, great for muscle, cooks fast, soak up marinades real good.
• Balsamic vinegar: Adds sweet tangy flavor, low calories, gives kabobs that glossy, caramelized note.
• Olive oil: Healthy fats, helps marinade stick, prevents sticking on grill, subtle fruity taste.
• Honey: Natural sweetener, balances acidity, adds sticky glaze, use sparingly cause it’s sugary.
• Garlic: Sharp aroma, boosts immune system, gives savory depth, mince lots if you like.
• Bell peppers: Colorful fiber rich veggies, add crunch and sweetness, grill until slightly charred.
• Zucchini: Low calorie, tender when grilled, soaks flavors, keeps kabobs light and fresh.
• Cherry tomatoes: Juicy, burst of acidity and sweetness, prevent dryness, pop with each bite.
• Dijon mustard: Sharp, tangy kick, emulsifies marinade, adds depth without extra sugar.

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 4)
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons low sodium soy sauce
• 3 cloves garlic, minced (or more if you like)
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 large red onion, cut into chunks
• 2 bell peppers, mixed colors, cut into chunks
• 1 medium zucchini, sliced into thick rounds
• 8 oz cherry or grape tomatoes
• 8 to 10 wooden or metal skewers
• Fresh parsley or basil for garnish (optional)

How to Make this

1. Soak 8 to 10 wooden skewers in water for 30 minutes (or use metal skewers), then preheat your grill to medium high, about 400 to 450°F.

2. Cut 1 1/2 to 2 lb boneless skinless chicken breasts into even 1 to 1 1/2 inch cubes, season lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

3. Whisk together 1/2 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 3 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons low sodium soy sauce, 3 cloves garlic minced, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes if using. Reserve about 1/4 cup of this marinade in a small bowl for basting or sauce, then put the chicken and the rest of the marinade in a zip top bag or bowl, squeeze out excess air and refrigerate at least 30 minutes, up to overnight (not longer, the acid will start to break down the meat too much).

4. Meanwhile prepare the veggies: cut 1 large red onion into chunks, cut 2 bell peppers into chunks, slice 1 medium zucchini into thick rounds, and leave 8 oz cherry tomatoes whole. Toss the veggies with a little olive oil and a pinch of salt so they wont stick.

5. Thread the skewers alternating chicken and vegetables, leaving a little space between pieces so heat circulates; tuck cherry tomatoes between larger pieces so they don’t fall through.

6. Remove chicken from the marinade and discard that used marinade. If you reserved some earlier, use that for basting only, or bring it to a boil for a minute to use as a sauce. Do not baste with raw marinade.

7. Grill the kabobs over direct heat, about 4 to 6 minutes per side, turning every 3 to 4 minutes so everything chars evenly. Baste once or twice with the reserved boiled/bottled marinade while cooking, watching so the honey doesnt burn.

8. Use an instant read thermometer to check chicken, it should reach 165°F (74°C) inside. If vegetables are charring too fast move kabobs to a cooler part of the grill and finish indirectly.

9. Take kabobs off the grill and let rest 4 to 5 minutes so juices redistribute. Sprinkle with chopped fresh parsley or basil if you want, then serve right away.

Equipment Needed

1. Grill (gas or charcoal), preheated to medium high (400–450°F)
2. 8 to 10 skewers (wooden ones soaked 30 minutes or metal skewers)
3. Cutting board
4. Sharp chef’s knife
5. Large mixing bowl plus a small bowl (reserve about 1/4 cup marinade)
6. Measuring cups and spoons and a whisk (dont forget 1/2 cup and 1/4 cup)
7. Resealable zip top bag or shallow dish for marinating
8. Tongs and a silicone basting brush for brushing the sauce
9. Instant read thermometer (to confirm chicken reaches 165°F)
10. Heatproof plate or tray to rest the kabobs and oven mitts/gloves

FAQ

The Best Ever Balsamic Grilled Chicken Kabobs Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless thighs – they’re more forgiving on the grill, juicier and less likely to dry out (cook a few minutes longer).
• Balsamic vinegar: use red wine vinegar plus 1 tbsp brown sugar or a splash of balsamic glaze – keeps tang and sweetness without changing recipe ratios much.
• Honey: substitute maple syrup or agave nectar 1:1 – same sweetness, maple adds a bit of smoky depth that goes great with grilled chicken.
• Low sodium soy sauce: use tamari or coconut aminos for a gluten free option, same salty/umami punch, use equal amounts.

Pro Tips

– Use metal skewers or soak wood in water if you forget earlier, they help keep food from sticking and the wood from burning. Metal skewers are faster and you wont have to worry about soaking for half an hour.

– Cut the chicken into even sized pieces so everything finishes together, and let the chicken sit at room temp for about 15 minutes before it hits the grill. If pieces are uneven you get dry bits and undercooked bits, nobody wants that.

– Always pull some of the marinade aside before it touches raw chicken, then either boil that reserved bit for a minute to use for basting or spoon it on after cooking. Never baste with raw marinade, and be careful basting too late if the sauce has honey it can burn fast.

– Watch the veggies, not just the chicken. Put quicker cooking items like tomatoes or zucchini toward the ends or in between bigger pieces, start over direct heat to get some char and then move to a cooler spot to finish so the veggies dont turn to mush while the chicken finishes.

The Best Ever Balsamic Grilled Chicken Kabobs Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Juicy Grilled Chicken Kabobs recipe, with chicken marinated in a sweet balsamic sauce and threaded with vegetables, and I reveal one simple tip that changes how the marinade works.

Pin

Servings

4

servings

Calories

566

kcal

Equipment: 1. Grill (gas or charcoal), preheated to medium high (400–450°F)
2. 8 to 10 skewers (wooden ones soaked 30 minutes or metal skewers)
3. Cutting board
4. Sharp chef’s knife
5. Large mixing bowl plus a small bowl (reserve about 1/4 cup marinade)
6. Measuring cups and spoons and a whisk (dont forget 1/2 cup and 1/4 cup)
7. Resealable zip top bag or shallow dish for marinating
8. Tongs and a silicone basting brush for brushing the sauce
9. Instant read thermometer (to confirm chicken reaches 165°F)
10. Heatproof plate or tray to rest the kabobs and oven mitts/gloves

Ingredients

• 1 1/2 to 2 lb boneless skinless chicken breasts (about 4)

• 1/2 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 3 tablespoons honey

• 2 tablespoons Dijon mustard

• 2 tablespoons low sodium soy sauce

• 3 cloves garlic, minced (or more if you like)

• 1 teaspoon dried oregano or Italian seasoning

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1 large red onion, cut into chunks

• 2 bell peppers, mixed colors, cut into chunks

• 1 medium zucchini, sliced into thick rounds

• 8 oz cherry or grape tomatoes

• 8 to 10 wooden or metal skewers

• Fresh parsley or basil for garnish (optional)

Directions

• Soak 8 to 10 wooden skewers in water for 30 minutes (or use metal skewers), then preheat your grill to medium high, about 400 to 450°F.
• Cut 1 1/2 to 2 lb boneless skinless chicken breasts into even 1 to 1 1/2 inch cubes, season lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• Whisk together 1/2 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 3 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons low sodium soy sauce, 3 cloves garlic minced, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes if using. Reserve about 1/4 cup of this marinade in a small bowl for basting or sauce, then put the chicken and the rest of the marinade in a zip top bag or bowl, squeeze out excess air and refrigerate at least 30 minutes, up to overnight (not longer, the acid will start to break down the meat too much).
• Meanwhile prepare the veggies: cut 1 large red onion into chunks, cut 2 bell peppers into chunks, slice 1 medium zucchini into thick rounds, and leave 8 oz cherry tomatoes whole. Toss the veggies with a little olive oil and a pinch of salt so they wont stick.
• Thread the skewers alternating chicken and vegetables, leaving a little space between pieces so heat circulates; tuck cherry tomatoes between larger pieces so they don't fall through.
• Remove chicken from the marinade and discard that used marinade. If you reserved some earlier, use that for basting only, or bring it to a boil for a minute to use as a sauce. Do not baste with raw marinade.
• Grill the kabobs over direct heat, about 4 to 6 minutes per side, turning every 3 to 4 minutes so everything chars evenly. Baste once or twice with the reserved boiled/bottled marinade while cooking, watching so the honey doesnt burn.
• Use an instant read thermometer to check chicken, it should reach 165°F (74°C) inside. If vegetables are charring too fast move kabobs to a cooler part of the grill and finish indirectly.
• Take kabobs off the grill and let rest 4 to 5 minutes so juices redistribute. Sprinkle with chopped fresh parsley or basil if you want, then serve right away.

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: 423g
• Total number of serves: 4
• Calories: 566kcal
• Fat: 21.9g
• Saturated Fat: 3.3g
• Trans Fat: 0.05g
• Polyunsaturated: 2.9g
• Monounsaturated: 12.1g
• Cholesterol: 169mg
• Sodium: 900mg
• Potassium: 1004mg
• Carbohydrates: 44.5g
• Fiber: 4.8g
• Sugar: 28.3g
• Protein: 64g
• Vitamin A: 4000IU
• Vitamin C: 60mg
• Calcium: 75mg
• Iron: 2.8mg