This honey balsamic grilled chicken kabob recipe is perfect for any summer dinner or family gathering. Made with lots of vegetables including zucchini, red onion and red pepper, these grilled chicken kabobs are quick to prep and grill, and glazed with an easy honey balsamic sauce! They’re gluten free, low carb and paleo, so everyone can and will enjoy!
This post is in partnership with Primal Kitchen. They’re giving you 10% off any of their products using the code “PALEOBAILEY” at checkout! I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Primal Kitchen!
Other Grilling Recipes You’ll Love:
- Mayo Marinated Grilled Chicken Thighs
- Grilled Lemon Pepper Chicken Breasts
- Orange Glazed Cedar Plank Salmon
- Asian Sesame Steak Kabobs
Honey Balsamic Grilled Chicken Kabob Sauce
The first step in making your grilled chicken skewers is to add the honey balsamic sauce ingredients into a skillet and begin reducing it on the stovetop to reduce it into a glaze. This is a super easy process, and doesn’t take many ingredients! You will need honey, balsamic vinegar, a small glug of oil, minced garlic and ketchup.
Unsweetened Ketchup
The ketchup I use and love is Primal Kitchen Ketchup, which is made without added sugar, and is paleo and Whole30 Approved. This best-selling ketchup is now available in larger, new squeeze bottles! You can grab Primal Kitchen Ketchup on their website, and using the code PALEOBAILEY gives you a discount at checkout!
Making the Balsamic Glaze
Start making your glaze by adding a bit of oil to a skillet over medium heat, and then adding your minced garlic. Once the garlic is fragrant, you will add in the Primal Kitchen Ketchup, balsamic vinegar and honey. Stir everything to combine it, and let it come to a light simmer. Once it’s simmering, reduce the heat to low and let it lightly simmer for about 15 minutes, just stirring occasionally. Your sauce will begin reducing and thickening.
Grilled Chicken Kabob Ingredients and Instructions
While the sauce is simmering, assemble your kabobs by alternating vegetables with chicken on wooden or metal skewers. If you’re using wooden skewers, soak them for about 10 minutes prior to adding vegetables and chicken to them so they don’t break when grilling.
Season the skewers with salt and pepper and spray with a light coating of cooking oil to prevent sticking to the grill grates . Then you’ll heat up your grill to medium, and place the kabobs onto the grill. They will cook for about 15 minutes, being flipped halfway through, or until the chicken is cooked through to 180 degrees F., and the veggies are good and charred.
Remove them from the grill, and then the last step is to then brush your honey balsamic sauce over the kabobs on both sides!
Serving and Storing Instructions
These kabobs are best served immediately, but can be stored in an airtight container and reheated for up to 3 days afterwards. The kabobs can be served with almost any side you can think of! They go great with all of the classic grilling and BBQ side dishes, or a simple side salad.
Side dishes to serve your grilled chicken kabobs with:
- Mustard Potato Salad
- Buffalo Ranch Potato Salad
- Macaroni Pasta Salad
- Caprese Pasta Salad
- Cherry Tomato and Feta Couscous Salad
- Refreshing Limeade
- BLT Coleslaw
Honey Balsamic Grilled Chicken Kabobs
This honey balsamic grilled chicken kabob recipe is perfect for any summer dinner or family gathering. Made with lots of vegetables including zucchini, red onion and red pepper, these grilled chicken kabobs are quick to prep and grill, and glazed with an easy honey balsamic sauce! They’re gluten free, low carb and paleo, so everyone can and will enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Chicken
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 5 boneless chicken thighs, diced into 1.5-inch pieces
- 1 medium red onion, cut in 1-inch slices
- 1 medium zucchini, cut in 1-inch rounds
- 1 red pepper, cut in 1-inch pieces
- 6–8 wooden or metal skewers
For the Glaze:
- 1/3 cup Primal Kitchen Ketchup
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon olive or avocado oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Instructions
- Begin making the glaze by adding the oil to a skillet over medium heat, and then adding the minced garlic and saute until fragrant. Then, add in the ketchup, vinegar, honey and salt and pepper
- Bring it to a simmer, and then reduce the heat to low. Let it lightly simmer for about 15 minutes, stirring occasionally. The sauce will begin to reduce and thicken into a glaze
- While the sauce is simmering, make your kabobs by adding the chicken and vegetables to the skewers. If you’re using wooden skewers, you will want to let them soak in water for at least 10 minutes prior to making your kabobs
- Heat the grill to medium-high and spray both sides of the kabobs with a cooking oil spray. Once the grill is hot, add your kabobs over the grill grates and grill until the veggies are charred and the chicken is cooked through to 180 degrees F., about 15 minutes, flipping the kabobs halfway through
- Once done, remove from the grill and remove the glaze from the heat on the stovetop. Use a brush or large spoon to coat each kabob with the glaze and serve immediately
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