Balsamic Chicken Kabobs Balsamic Chicken Kabobs

Author: Canadian Living

Kabobs pair nicely with rice, noodles and new potatoes. To vary the flavours, you can replace the green pepper with 12 small cremini or white mushrooms or 1 zucchini, cut into 12 pieces.

  • Portion size 4 servings
  • Credits : ©


  • 8 boneless skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1/4 teaspoon each salt and pepper
  • 1 sweet green pepper cut into inch (2.5 cm) pieces


Cut each chicken thigh in half (or each breast into quarters).

In large bowl, whisk together oil, vinegar, maple syrup, lemon juice, garlic, salt and pepper. Add chicken; turn to coat. Cover and marinate in refrigerator for 4 hours.

Onto skewers, alternately thread chicken and green pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear for thighs, about 12 minutes, or until no longer pink inside for breasts, about 18 minutes. (Or broil kabobs, 6 inches/15 cm from heat, turning once, until golden brown and juices run clear for thighs, about 8 minutes, or until no longer pink inside for breasts, about 12 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 131 mg
  • Protein 33 g
  • Calories 239.0
  • Total fat 10 g
  • Cholesterol 124 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g


  • Iron 14.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 4.0
  • Vitamin C 35.0
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Balsamic Chicken Kabobs