Balsamic Chicken Kabobs

Juicy pieces of chicken are marinated in a simple balsamic vinegar-Dijon mustard marinade for just 20 minutes then paired with colorful vegetables and grilled or baked. Serve over rice or with sides of your choice. Great quick and easy summer meal!

Course Dinner

Cuisine American

Recipe Type Chicken, Garden Harvest, Grilled, Healthy Choices, Kid-Friendly, Served Hot, Summer, Vegetables

Skill Level Easy

Prep Time 15

Cook Time 17

Rest Time 3

Total Time 35

Servings

Calories 257kcal

Author Angela G.

Equipment

20 bamboo skewers

Ingredients

Kabobs

1.25 lb diced chicken
1 red bell pepper
1 yellow bell pepper
1 onion
2 zucchini
2 yellow squash

Marinade

2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

Prep chicken and skewers. Cut chicken breasts into bite-sized pieces. Soak skewers in water.
Make the marinade. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, paprika, salt, and black pepper.
Marinate chicken. Add chicken pieces to marinade, ensuring each piece is well-coated. Cover bowl with plastic wrap and refrigerate for 20 minutes while you prepare the vegetables.
Prepare veggies. Cut red and yellow bell peppers, yellow onion, green zucchini, and yellow zucchini into bite-sized pieces.
Preheat. Spray grill with cooking spray or brush with oil to prevent sticking. Heat grill or oven to 350°F (medium). If baking, line a baking sheet with aluminum foil and spray with cooking spray or coat lightly with oil.
Assemble kabobs. Thread marinated chicken and vegetable pieces onto the bamboo skewers, alternating between chicken and vegetables, putting 2 veggies for every piece of chicken. Leave the tips of the skewers empty for easy handling.
Cook kabobs. Arrange assembled kabobs on the grill or prepared baking sheet. Brush with marinade. Grill or bake.
Grill - Cook for 17-20 minutes or until chicken reaches an internal temperature of 165ºF. Flip half way through cooking.
Bake - Cook in the oven for 35-40 minutes or until the vegetables are golden and tender and chicken reaches 165ºF.
Serve. Once cooked, remove kabobs from the grill or oven, cover with foil and let rest for a few minutes then serve warm.

Video

Notes

Consider baking the kabobs if grilling is not an option.
For even more flavor, marinate the chicken for an extended period. If time allows, marinate the chicken in the refrigerator for 2-4 hours or overnight.
Feel free to customize the vegetable selection based on your preferences or what's in season.
Squeeze fresh or lime lemon over the kabobs before serving. The citrusy acidity can brighten up the dish and balance the richness of the marinade.

Nutrition