Grilled Balsamic Chicken and Veggie Kabobs are great for those lazy summer evenings when you don’t want to work too hard to enjoy a delicious dinner. Made with simple pantry staples, yet oh-so-tasty, these kabobs are finished with a balsamic reduction, salt and pepper, and herbs.
Prep Time: 10 minutesminutes
Cook Time: 12 minutesminutes
marinating time: 30 minutesminutes
Total Time: 52 minutesminutes
Servings:6servings
Equipment
skewers
Ingredients
4 boneless skinless chicken breasts, cut into 1.5 inch chunks
1medium zucchini, sliced
1yellow squash, sliced
2tablespoonsoil
salt and pepper to taste
⅓cupbalsamic reduction / balsamic glaze, optional, store bought or homemade
freshly chopped parsley, thyme, or basil for garnish, optional
marinade
½cupbalsamic vinegar
¼cupoil
2tablespoons honey
1tablespoondijon mustard
1tablespoonworcestershire sauce
3teaspoons minced garlic
1teaspoondried Italian herb blend , or Herbs de Provence
1teaspoonsalt
¼teaspooncracked black pepper, or pinch of ground black pepper
Instructions
In a medium bowl whisk together all marinade ingredients. Add chicken, toss to combine, cover and chill for 30 minutes.
Skewer the chicken and veggies. Brush the veggies with oil and salt and pepper them to taste. Discard marinade.
Transfer skewers to a preheated and oiled grill. Rotate often and cook for 8-10 minutes until chicken is cooked through and veggies are tender.
Garnish with balsamic glaze and chopped herbs if desired. Serve immediately.
Notes
Feel free to add other vegetables, some of my favorites for this recipe are bell peppers and onions.