Balsamic Chicken and Veggie Kabobs
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
30 mins
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Total Time
52 mins
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Servings
6 servings
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Calories
786 kcal
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Course
Main Course
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Cuisine
American
Balsamic Chicken and Veggie Kabobs
Description
This recipe involves marinating chicken chunks in a balsamic vinegar blend mixed with honey, Dijon mustard, Worcestershire sauce, garlic, and herbs to infuse a layered savory and sweet taste. After marinating for 30 minutes, the chicken and sliced summer squash are placed on skewers. The vegetables are brushed with oil and seasoned with salt and pepper. Grilling the kabobs yields juicy chicken with caramelized edges and tender, slightly charred veggies. Optional balsamic reduction or glaze can be drizzled for added sweetness and depth. Chopped fresh parsley adds freshness just before serving.
These kabobs work well as a main course alongside simple sides like rice or salad, offering a balanced combination of protein and vegetables. They are suitable for grilling season or casual meals.
Other vegetables such as bell peppers or onions can be added to the skewers to increase variety and color. Discarding the marinade before grilling prevents flare-ups.
Ingredients
- 4 chicken breast cut into 1.5 inch chunks, boneless skinless
- 1 zucchini sliced, medium
- 1 yellow squash sliced
- 2 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- ⅓ cup Balsamic reduction optional, store bought or homemade, or balsamic glaze
- parsley optional, freshly chopped, for garnish
- thyme
- basil
marinade
- ½ cup balsamic vinegar
- ¼ cup neutral cooking oil generic cooking oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 teaspoons garlic minced
- 1 teaspoon italian herb blend or Herbs de Provence, dried
- 1 teaspoon salt
- ¼ teaspoon black pepper or pinch of ground black pepper, cracked
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
- You can include additional vegetables like bell peppers and onions on the skewers.
- Discard marinade before grilling to avoid flare ups and uneven cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 5g | 2% |
| Protein | 63g | 126% |
| Fat | 56g | 86% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 251mg | 84% |
| Sodium | 403mg | 17% |
| Potassium | 718mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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