Balsamic Chicken Kabobs

Step 1

Cut the chicken breasts into 1.5-inch thick cubes and evenly season with salt and pepper. Set aside in a large bowl or Ziploc bag.

Step 2

Combine balsamic vinegar, honey, olive oil, Italian seasoning, and garlic powder in a medium mixing bowl. Mix well until smooth.

Step 3

Reserve 3 tablespoons of the sauce mixture and add the rest to the bowl of chicken. Toss well to coat all the chicken. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).

Step 4

Thread 4 cubed chicken breasts onto each skewer, alternating with a piece of red bell pepper, red onion, and zucchini. Season all over with a little bit of salt and pepper, to taste.

Step 5

Preheat grill over medium high to 450F, about 6-8 minutes

Step 6

Place the skewers spaced evenly apart on the grill and grill for 5 minutes on each side or until the internal temperature for the chicken reaches 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking for all the skewers.

Step 7

Brush the reserved sauce over the skewers on both sides and grill for another 1-2 minutes until nicely charred, flipping once during grilling.

Step 8

Remove the skewers off the grill and let rest for 5 minutes.

Step 9

Serve warm on its own or with a side of rice or pita bread, if desired.