Grilled Chicken Kabobs with Balsamic Marinade

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There’s something about food on a stick that just makes dinner more fun. These grilled chicken kabobs are light, flavorful, and super easy to make ahead. The balsamic marinade adds the perfect tangy-sweet balance, and the colorful veggies bring freshness to every bite. Simple, summery, and satisfying.

Ingredients

• 6 tablespoons olive oil, divided

• ¼ cup balsamic vinegar

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 3 garlic cloves, finely minced

• 2 teaspoons Italian seasoning

• Kosher salt and black pepper, to taste

• 2 pounds boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch cubes

• 2 small zucchini, sliced into ½-inch rounds

• 1 red bell pepper, cut into large chunks

• 1 yellow bell pepper, cut into large chunks

• 1 red onion, cut into wedges

• 2 tablespoons chopped parsley (optional)

Instructions

1. Whisk the Marinade
   In a mixing bowl, stir together 4 tablespoons of olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire, garlic, and Italian seasoning. Season with salt and pepper to taste. Set aside about ⅓ cup of the marinade to brush on later.

1. Marinate the Chicken
   Add the chicken breast pieces to a bowl or resealable bag. Pour in the remaining marinade and toss to coat well. Refrigerate for 1–4 hours to let the flavors soak in. Give it a stir halfway through if you can.

2. Assemble the Kabobs
   Thread the marinated chicken, zucchini, peppers, and onion onto skewers. Alternate for color and even cooking. Brush everything with the last 2 tablespoons of olive oil, then lightly season again with salt and pepper.

3. Grill ‘Em Up
   Heat your grill to medium. Place kabobs on the grates and cook for about 10–12 minutes, turning every few minutes. Brush with the reserved marinade during the last 2 minutes for extra flavor and gloss. Chicken is done when it reaches 165°F inside.
4. Serve & Enjoy
   Sprinkle with fresh parsley before serving, if you’d like. These kabobs go great with rice, couscous, or even just a slice of crusty bread on the side.

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Tips & Tricks

✔ Use chicken thighs if you prefer extra juicy kabobs.
Chicken breasts are lean and quick to cook, but if you want a little more richness and forgiveness on the grill, boneless thighs work beautifully with this marinade too.

✔ Don’t skip the marinade time.
Even just an hour in the fridge helps the flavors soak in and keeps the chicken from drying out. If you can swing 3–4 hours, even better.

✔ Cut everything to a similar size.
Try to keep your chicken and veggies roughly the same size so they cook evenly and nothing burns while waiting for the rest to catch up.

✔ Soak wooden skewers.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. It’ll keep them from turning into charcoal sticks.

✔ Save some marinade—but don’t reuse it.
Set aside a little marinade before adding the raw chicken so you can brush it on while grilling. Never reuse marinade that’s touched raw meat.

✔ Finish with something fresh.
A sprinkle of chopped parsley or a bit of grated Parmesan at the end adds color and that final touch of flavor that makes these kabobs feel finished and special.

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