Balsamic Dijon Grilled Chicken Skewers

These balsamic Dijon grilled chicken skewers come together with a few pantry ingredients and an hour in the fridge. The Dijon keeps the marinade clinging to the chicken so every bite stays tangy, garlicky, and juicy off the grill.

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Ingredients Notes

Find the full printable recipe with specific measurements below.

• Chicken breast. Cubed into roughly one-inch pieces so they cook evenly and slide onto the skewer without splitting. Boneless, skinless thighs work too if you prefer dark meat.
• Balsamic vinegar. The backbone of the marinade. A decent grocery-store balsamic is fine here. You don’t need anything aged or expensive since it’s getting cooked.
• Dijon mustard. This is the ingredient most balsamic chicken recipes skip, and it’s the one that ties everything together. It emulsifies the oil and vinegar so the marinade actually clings to the chicken instead of pooling at the bottom of the bag.
• Olive oil. Helps the marinade coat evenly and keeps the chicken from drying out on the grill.
• Garlic. Two teaspoons of minced garlic. Fresh is better than jarred if you have it, but jarred works in a pinch.
• Salt and pepper. Standard seasoning. Don’t skip the salt, it helps the marinade penetrate.

How to Make Balsamic Dijon Grilled Chicken Skewers

Add the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to a zip-top bag or bowl and mix it up.

Toss in the cubed chicken, seal the bag or cover bowl, and marinate in the fridge for at least an hour to soak up all that flavor.

After marinating, thread chicken unto skewers. If you’re using wooden skewers, make sure you’ve soaked them in water for about 30 minutes so they don’t burn on the grill.

Preheat your grill to medium-high heat and oil the grates so nothing sticks. Grill the skewers for about 15 minutes, turning every 5 minutes or so, until the chicken is cooked through and has nice char marks. Rest for a few minutes then serve.

Recipe Tips

• Marinate for max flavor. You only need about an hour, but you can marinate the chicken up to 12 hours or overnight if you’re prepping these ahead of time.
• Skewer count may vary. You might get 5 to 6 skewers depending on the size of your chicken chunks and the skewers you’re using. For fuller-looking skewers, use shorter sticks or cut the chicken into smaller pieces.
• Cut evenly for even cooking. Try to keep your chicken pieces roughly the same size so they cook evenly on the grill.
• Don’t overcook. Grill until the chicken is golden and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.

Variations

• Bake instead of grill. If the weather is not cooperating, oven bake the skewers on a foil-lined sheet at 425°F for 20–25 minutes, flipping halfway through, until the chicken is cooked.
• Add-ins. Stir in 1 tablespoon of honey for a touch of sweetness, add some lemon zest for brightness or include 1 teaspoon of dried basil or Italian seasoning to boost the herby flavor.
• Add veggies. Thread in bell peppers, zucchini, onions, or mushrooms to make them more like chicken kebabs.
• Drizzle with balsamic glaze. For a final burst of flavor, drizzle with homemade balsamic glaze just before serving.