Grilled Honey Balsamic Chicken Kabobs
Colorful vegetables, succulent chicken and a store-bought sweet and tangy glaze are all you need for a quick, easy and satisfying entrée.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Honey Balsamic Chicken Kabobs
000
Ingredients
Boneless skinless chicken breasts
Cherry tomatoes
Yellow bell pepper, seeded and cut into chunks
Red onion, cut into chunks
Honey balsamic dressing
EQUIPMENT NEEDED: Metal or bamboo skewers
Directions
- Heat your grill to medium-high.
- While it’s heating, soak bamboo skewers in water for about 20 minutes so they don’t burn.
- Chop boneless skinless chicken breasts into 2-inch pieces, then skewer the chicken with cherry tomatoes and chunks of yellow pepper and red onion. Brush with honey balsamic dressing.
- Grill over direct heat for 6-8 minutes, turning 2-3 times until the chicken is cooked through.
- Brush with the dressing one more time before serving.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Bell & Evans Bell & Evans Kabob Style Cut Boneless Skinless Chicken Breast Cubes, 16 Ounce
$9.99$0.62/oz
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.79$0.41/oz
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Original Creamy Balsamic Original Dressing, 11 Ounce
$7.99$0.73/oz
Essential Everyday Bamboo Skewers 9.75 Inch, 100 Each
$2.39$0.02 each
Directions
- Heat your grill to medium-high.
- While it’s heating, soak bamboo skewers in water for about 20 minutes so they don’t burn.
- Chop boneless skinless chicken breasts into 2-inch pieces, then skewer the chicken with cherry tomatoes and chunks of yellow pepper and red onion. Brush with honey balsamic dressing.
- Grill over direct heat for 6-8 minutes, turning 2-3 times until the chicken is cooked through.
- Brush with the dressing one more time before serving.