There’s nothing quite like the joy of skewered food sizzling on the grill, and my go-to is absolutely these delicious Balsamic Chicken Vegetable Kabobs. I mean, who can resist juicy pieces of chicken beautifully marinated in balsamic vinegar, drizzled with veggies, and then grilled to perfection? It’s like a summer party on a stick! Whenever I make these kabobs, I’m instantly transported to my backyard, sweet laughter, and the warmth of the sun on my skin.
What I love most about this recipe is its versatility. Whether you’re hosting a backyard BBQ or just trying to create a cozy Tuesday night dinner, these kabobs never disappoint. They’re packed with flavor and vibrant colors, which always impresses guests (or, you know, just family!). Plus, you can switch up the veggies or marinades based on what’s in season or what you have on hand – talk about flexibility! Now, let’s dive into what makes these kabobs a winner.
What’s in Balsamic Chicken Vegetable Kabobs?
Boneless, Skinless Chicken Breasts: The star of the show! Chicken breasts become tender and flavorful after marinating and grilling. I like to cut them into bite-sized cubes for easy grilling and eating.
Balsamic Vinegar: This tangy wonder is what infuses the chicken with that deep, rich flavor. It also helps to tenderize the meat – a double whammy of goodness!
Olive Oil: A key player in the marinade, olive oil adds moisture and helps the flavors meld together beautifully. Plus, it’s a healthier fat choice!
Italian Seasoning: A perfect blend of herbs that enhances the flavor of the chicken without overshadowing the other ingredients. This stuff is a must-have in any kitchen!
Garlic Powder: Because everything’s better with garlic! It adds that delicious, aromatic zing to the marinade.
Salt and Black Pepper: Simple seasoning staples that elevate the overall flavor, ensuring these kabobs are anything but bland.
Zucchini and Yellow Squash: These summer staples add crunch and a bit of sweetness. They soak up the marinade nicely!
Red and Yellow Bell Peppers: Not just for color, these peppers add sweetness and texture. Plus, they’re super nutritious!
Corn: Adding a pop of sweetness, corn is what makes these kabobs feel extra summery and fun!
Fresh Parsley: A sprinkle of chopped parsley isn’t just for garnishing. It freshens up the dish and adds a lovely touch.
Skewers: Wood or metal, whichever you prefer! Just soak wooden skewers in water for about 30 minutes before grilling to prevent them from burning.
Is Balsamic Chicken Vegetable Kabobs Good for You?
Oh, absolutely! These kabobs are not just delicious, but they pack some notable health benefits too.
– **Protein-Packed:** The chicken provides a hearty dose of lean protein, essential for muscle repair and growth. Perfect for those of us who work out or just want to stay energized during the day.
– **Veggie Goodness:** The variety of vegetables provides vitamins, minerals, and fiber, aiding digestion and boosting overall health. Seriously, when else do you get to eat colorful food that looks this good on the plate?
– **Low in Calories:** Thanks to the grilling method, these kabobs are lower in calories compared to frying. Just be mindful of any heavy sauces you might want to dip them in!
However, if you’re watching your sodium intake, you might want to go easy on the salt in the marinade. But the good news is, you can always adjust it to your taste!
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 tablespoons Italian seasoning
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 medium zucchini, sliced into rounds
– 1 yellow squash, sliced into rounds
– 1 red bell pepper, cut into chunks
– 1 yellow bell pepper, cut into chunks
– 1 ear of corn, cut into 1-inch rounds
– Fresh parsley, chopped (for garnish)
– Skewers (wooden or metal)
This recipe serves about 4 people, so gather your family or call over a couple of friends!
How to Make Balsamic Chicken Vegetable Kabobs?
1. **Marinate the Chicken:** In a bowl, combine the balsamic vinegar, olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss in the cubed chicken, ensuring each piece is well-coated. Cover and pop it in the fridge to marinate for at least 30 minutes (or, if patience allows, up to 2 hours for a flavor explosion!).
2. **Prepare the Vegetables:** Slice the zucchini and yellow squash into rounds and chop the bell peppers and corn into chunks. Get creative – you can even throw in some cherry tomatoes or mushrooms if you’re feeling adventurous.
3. **Assemble the Kabobs:** Preheat your grill to medium-high heat. Grab those skewers and start threading them with alternating chicken and vegetable pieces. Get colorful!
4. **Grill the Kabobs:** Don’t forget to light oil the grill grates to prevent sticking! Place your skewers on the grill and let them cook for about 10-15 minutes. Remember to turn them occasionally until the chicken reaches an internal temperature of 165°F, and the veggies show off some lovely char marks.
5. **Serve:** Once they’re done, take those kabobs off the grill and let them rest for a few minutes. Garnish with fresh parsley for a touch of vibrancy before digging in. Enjoy hot, perhaps with your favorite dipping sauce or a side salad!
A Little Extra Flavor
Here’s a fun twist – feel free to swap out the chicken for shrimp or beef if that strikes your fancy! You can also experiment with different marinades, like teriyaki or honey mustard. And if you’re cooking for family, even your little ones can help by threading the veggies onto skewers. Just be sure to supervise with the sticks!
Don’t wait to try these out. These Balsamic Chicken Vegetable Kabobs are not only a feast for the taste buds but also a delightful way to spend some time outdoors (hello grilling season!). I can’t wait for you all to share your experiences with these kabobs – let me know how they turn out! Grab your skewers, fire up that grill, and enjoy!
