Balsamic vinegar is a staple in our kitchen. It adds SO much flavor to marinades and dressings, even in small amounts. This recipe for chicken kabobs uses a balsamic reduction for the marinade. The chicken only needs to marinate for 20 minutes to absorb all the flavor, making it the perfect weeknight dinner idea, especially for the summer!

You start by preparing the balsamic reduction, allowing it to simmer for about 15 minutes until the sauce reduces and thickens. While it cools, you can prepare the chicken breasts. You have to make sure the sauce cools well, otherwise it will start to cook the chicken as it marinates. We sometimes put the sauce in the fridge or freezer to speed up the cooling process.

While the chicken marinates, you can make the super easy mint yogurt sauce. It’s a refreshing but healthy dipping sauce that goes great with all types of grilled or roasted meats and veggies. We served our kabobs with roasted sweet potato wedges and cauliflower and ended up dipping everything in our plate in this sauce. It’s delicious!

After the chicken has marinated, you simply arrange them onto skewers and throw on the grill (or grill pan, in our case). They typically only need to cook for about 5 minutes on each side, depending on the size of the chicken pieces. We prefer to keep the chicken in bite-sized pieces, so ours cooked relatively fast. We also opted to make some kabobs of cherry tomatoes and grill those as well. They went perfect with the dish. You could do the same with bell peppers, mushrooms, or even some zucchini.

Serve immediately and have fun dipping these delicious glazed chicken bites into a fresh minty yogurt sauce. A perfect, light summer dinner the whole family will enjoy!

Balsamic Glazed Chicken Kabobs with Mint Yogurt Sauce

Print Recipe Pin Recipe

Servings: 2 people

Course: Main Dish

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

Chicken Kabobs

• 1 pound Boneless Skinless Chicken Breasts
• 3/4 cup Balsamic Vinegar
• 1 /4 cup Brown Sugar
• 1 Shallot minced
• 2 cloves Garlic minced
• 1 Tablespoon Dried Rosemary
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

Mint Yogurt Sauce

• 3/4 cup Nonfat Greek Yogurt
• 1 Lemon Juiced
• 1 tablespoon Extra Virgin Olive Oil
• 2 cloves Garlic Minced
• 1 handful Mint Leaves
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Method

 

Chicken Kabobs

1. Add balsamic vinegar, sugar, garlic, shallot, and rosemary to saucepan over medium heat.
2. Let simmer until mixture has reduced by at least 1/3, or about 15 minutes. Remove from heat and set aside to cool.
3. Meanwhile, cut chicken breasts into 1 inch cubes. Season with salt and pepper and set aside while balsamic glaze is cooling.
4. Once glaze has cooled, pour over chicken breasts and allow to marinate for at least 20 minutes.
5. Arrange the chicken breast cubes onto skewers, putting about 5-6 pieces on each with space between.
6. Heat up grill to high heat. Use a nonstick spray or some oil on the grill to prevent sticking. Place skewers on grill and cook for about 5 minutes on each side, or until cooked through.
7. Serve with your favorite roasted or grilled veggies.

Yogurt Sauce

1. Add yogurt, lemon juice, garlic, mint, and olive oil to blender.
2. Pulse to combine. Add small amount of water, if needed, to thin sauce out. Add salt and pepper to taste.
3. Serve with chicken kabobs and roasted veggies.