These juicy Balsamic Grilled Chicken Kabobs are the BEST kabobs you will ever have! Tender chicken marinated in a sweet balsamic sauce then skewered with fresh vegetables and grilled to perfection.
Ingredients
2.5 lbs. boneless skinless chicken breasts, cut into 1” cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, 1/2″ slices
2 zucchini, 1/2″ slices
Balsamic Marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper
Instructions
To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
Preheat grill to medium high heat (375-400° F).
Remove the chicken from the refrigerator and start to assemble the kabobs.
Alternate veggies with chicken on a skewer until everything is used up.
Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
2.5 lbs. boneless skinless chicken breasts, cut into 1” cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, 1/2″ slices
2 zucchini, 1/2″ slices
Balsamic Marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper
Instructions
Instructions
To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
Preheat grill to medium high heat (375-400° F).
Remove the chicken from the refrigerator and start to assemble the kabobs.
Alternate veggies with chicken on a skewer until everything is used up.
Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
By Arei fadila 
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