Best Ever Balsamic Grilled Chicken Kabobs

Why These Grilled Chicken Kabobs Are a Hit at the BBQ

• Perfectly marinated. The best flavor comes down to marinating your chicken. My homemade balsamic marinade is super simple and so tasty, made from a handful of ingredients. No more dry, flavorless kabobs at the cookout!
• Easy method. From choosing the best chicken for skewering, to easy side dish pairings and grilling tips for the juiciest, most tender results, I’m covering everything you need to know to make the best grilled chicken kabobs.
• Customizable. Of course, you can change up the balsamic sauce for your favorite grilling sauces and marinades. You can also easily swap out the veggies or try out different seasonings. There are so many ways to cook delicious chicken kabobs on the grill.

Ingredients Needed to Make This Recipe

The ingredients for these chicken kabobs are fresh, easy, and perfect for summertime grilling! I cover the key ingredients below, along with some notes. Scroll down to the recipe card for a printable list with the full recipe amounts.

• Boneless skinless chicken breasts – Or thighs, cut into 1” cubes.
• Bell Peppers – I like to use chopped red and yellow peppers, but any color works.
• Red onion – You could also use yellow onion or white onion, cut into cubes.
• Cherry tomatoes – Cherry or grape tomatoes are sweet and juicy, perfect for grilling. You could use larger tomatoes and slice them in half.
• Squash – Yellow summer squash and zucchini. You can also use pattypan squash!

What Kind of Chicken Should I Use?

For grilled chicken kabobs, I like to use boneless, skinless chicken breast. I prefer the whiter meat, and I find that breasts are easier to cut into uniform pieces for more predictable grill times. However, you could use boneless, skinless chicken thighs if you love the fat and flavor of dark meat. Once I have my chicken trimmed, meaning I cut the fat away, I then cut the chicken into larger 1″ chunks so that they are ready to marinate or be skewered.

What Veggies Go Best On Chicken Kabobs?

Choose veggies that cook quickly, ideally at the same rate as the other veggies on the skewer. I use red and yellow bell peppers, red onion, cherry tomatoes, zucchini, and summer squash in this recipe. Other great options are:

• Asparagus
• Cauliflower
• Mushrooms
• Pineapple (try my grilled pineapple chicken kabobs)

You can use veggies that take a little longer to cook (such as carrots, beets, and Yukon potatoes). Just note that you will want to pre-cook them until just tender before adding them to the skewers.

How to Make the Chicken Marinade

Marinating your chicken is key. It infuses every bite of your kabobs with intense flavor! Whenever I make a marinade, I like to use ingredients that I know are pantry staples, so I don’t have to run out for a random ingredient. Plus, it’s easier to recreate it! My go-to balsamic marinade for chicken is as follows:

1. Combine the ingredients. In a small bowl, whisk together balsamic vinegar with Dijon mustard, honey, dried (or fresh) basil, salt, and pepper. Slowly add in the olive oil while whisking the entire time.
2. Marinate the chicken. Add 3/4 of the marinade to a bowl with the chicken pieces. Stir to make sure all the chicken is coated. Then, cover with plastic wrap and place the bowl in the refrigerator for 30 minutes to marinate.

How Long Should You Marinate Chicken?

When marinating chicken, I usually do at least 30 minutes to 1 hour. The longer you marinate the chicken, the more flavorful and tender your chicken will be. For best results, marinate overnight to really lock in the flavor. However, anything longer than that can compromise the texture of the chicken and make it mushy, so I don’t recommend marinating more than a day in advance.

How to Grill Balsamic Chicken Kabobs

I like having all of the components for my kabobs cut up and lined up in the order they will appear on the skewers ahead of time. This makes assembly so quick and easy! Follow the steps below to prepare and grill your chicken kabobs. You’ll find the printable instructions in the recipe card.

• Marinate the chicken. First, follow the steps above to marinate the chicken for at least 30 minutes, and up to 1 day ahead. Save the unused marinade for later.
• Prepare the vegetables. While the chicken is marinating, chop your red pepper, yellow pepper, red onion, yellow squash, and zucchini. Wash and dry the cherry tomatoes.
• Thread the kabobs. Next, take the marinated chicken out of the fridge. Thread the chicken pieces onto skewers, alternating with the veggies, until everything is used up.
• Prepare for grilling. Preheat the outdoor grill to medium-high heat (375-400°F). Anything lower will cause the chicken to cook through before you get a proper char, and you’ll end up with tough, dry, chewy meat.
• Grill the kabobs. Now, place your chicken kabobs directly over the flame on the grill. This way, they will get the full heat of the grill and a nice char. Grill the chicken for 3-4 minutes per side, until it’s cooked through. The biggest thing to remember when grilling is, if your protein “sticks” to your grill when you’re trying to flip, it’s not ready to be flipped. In this case, leave it for another minute or two, then flip. 
• Baste as you go. Use your reserved balsamic marinade to baste the kabobs with a brush, for one last flavor burst while cooking. Grill for 2 more minutes, then remove the chicken skewers from the grill and serve.

Which Skewers Are Best For Grilling?

You can use metal or wooden skewers for chicken kabobs. There are pros and cons to both:

• Metal. A big vote for metal skewers is that they can be reused. The downside is that they become extremely hot on the grill. Also, the hot metal can cause the center of the chicken to cook faster than the outside, which can make the inside tough and dry.
• Wood. Wooden bamboo skewers are great because they make for super easy cleanup afterward. However, you’ll need to soak wooden skewers for at least 30 minutes before assembling the kabobs. Afterward, skewer your ingredients and grill right away. This ensures your bamboo skewer doesn’t go up in flames on the hot grill.

Can These Be Assembled In Advance?

Absolutely. After arranging all of the ingredients on the skewers, seal the uncooked kabobs in a Ziplock bag and place them in the refrigerator. Store the reserved marinade in a separate airtight container in the fridge. You can do this up to 24 hours in advance.

Another option is to prep all of the ingredients (slice the veggies and the chicken and put the chicken in the marinade). Store them in separate airtight containers in the refrigerator the day before you plan on assembling and grilling.

Helpful Tips

• Start off on the right foot. Start with a clean, well-oiled grill. Otherwise, your kabobs are likely to stick to the grate and/or take on the flavors of whatever you were grilling last. Clean the grate with a grill brush and use cooking spray or an olive oil-soaked rag to grease it up.
• Cut the chicken and vegetables into even-sized pieces. Make sure the kabob ingredients are cut into similar 1-2” cubes (chicken and vegetables alike). Larger pieces will help you skewer, and it also allows you to have evenly cooked (not dried out) kabobs. Plus, you won’t lose any little guys down the grill grates.
• Don’t skip the marinade. The right marinade works not only to impart flavor to the chicken but also to tenderize it. So don’t skip it if you want perfectly tender, succulent, juicy chicken kabobs. You can make this recipe with any of my favorite chicken marinades for grilling.
• Baste the chicken. Reserve half of your marinade to baste the kebabs as they grill. It really enhances the flavor of the chicken and livens up the veggies, too.
• Rest the chicken after grilling. Let your grilled chicken skewers rest for 5-10 minutes after they’ve left the grill. This gives the juices inside the meat a chance to redistribute, for tender bites.

Serving Suggestions

Juicy grilled chicken kabobs are delightful on their own but even better when paired with Grilled Corn on the Cob, a classic Potato Salad, or a cocktail at the BBQ! Here are some more of my favorite summer side dishes to go with grilled chicken:

• Potato salad. I’m a huge fan of this Patriotic Potato Salad with Herb Dressing for the 4th of July. In a sweet potato mood? Try my Grilled Sweet Potato Salad.
• Pasta salad. This Classic Italian Pasta Salad would be a great choice, as would this Mediterranean Orzo Pasta Salad.
• Other salads. Serve with a side of greens like this Cucumber Tomato Feta Salad or a Classic Caesar Salad. I also love a refreshing fruit salad, like my Watermelon Feta Salad or this Summer Prosciutto and Melon Salad. The balsamic drizzle complements these skewers perfectly!
• Grilled veggies. Double up on the veggies and enjoy these kabobs with Grilled Zucchini with Tomato Basil Bruschetta.
• Drink pairings. For wine, grilled chicken pairs well with a crisp Sauvignon Blanc (white) or Pinot Noir (red). Or, try a cool Paloma Cocktail or a Frozen Mango Margarita, or this low-cal Kombucha Cocktail.

How to Store and Reheat Leftovers

• Fridge: Allow the kabobs to cool completely before sealing them in an airtight container and storing them in the refrigerator for up to 4 days.
• Freezer: If you need to keep these for more than a few days, close the completely cooled kabobs in an airtight container and store them in the freezer for up to 3 months.
• To reheat: Thaw the kabobs in the refrigerator (if applicable) before wrapping them in aluminum foil. Bake in the oven at 350 degrees F for about 20 minutes or until heated through.

More Grilled Chicken Recipes

• Thai Grilled Chicken Thighs
• Grilled Chicken With Mango Salsa
• Honey Sriracha Grilled Chicken Thighs
• Tequila Lime Grilled Chicken