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Balsamic Chicken Skewers make a delicious dish in less than 30 minutes! Made of a special balsamic glaze, these chicken skewers are sure to be a favorite!
Quick, simple meals are my mainstay throughout the week. They are what I depend on more than anything to be able to have supper on the table each night. Thankfully, I have quite a few such recipes that I turn to time and again that I know my family will love. These balsamic chicken skewers are definitely on that list! If you didn’t know already, my family loves balsamic recipes – like this balsamic roast and balsamic pork tenderloin. Oh my goodness! Well, if you’ve tried those and enjoyed them, then you will absolutely love this recipe, too!
I use skinless, boneless chicken breast for this recipe. I cut my chicken into bite-sized pieces, about an inch, and slide them onto bamboo skewers. Then, I whip up my balsamic glaze for them. It only takes a few minutes to make and it gives these chicken skewers so much flavor!
Of course, you can grill these outside on the grill or even cook them on a grill pan if you’d like, but I have to tell you, I love to just toss them straight into a preheated oven, too. That way, we can enjoy these chicken skewers all year long!
Here’s my balsamic chicken skewers recipe. I hope you love them as much as we do!
Balsamic Chicken Skewers Recipe
- 3-4 skinless boneless chicken breasts cut into 1-inch pieces
- 1/4 cup balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce or coconut aminos
- 2 teaspoons honey
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic minced
- Preheat oven to 425º F.
- Skewer chicken pieces and place onto a rimmed baking sheet. Whisk together balsamic vinegar, Worcestershire sauce, soy sauce, honey, red pepper flakes, and garlic in a measuring cup. Pour over chicken skewers, making sure chicken is well coated. Place into oven and bake 25 minutes.
- Remove from oven and serve.
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This looks perfect for a quick weeknight dinner and I love the touch of honey that you added!
Thanks so much, Gaby!
Hi Robyn, this sounds really good. To make it even more simple, could I skip the skewers and just put the chicken on a baking sheet? Thanks! And, you know I’m pinning it!!
Absolutely! That will cut the prep time down even more!
I Can’t wait to try this one! I love using skewers this time of year.
I made these little chicken chunks without the skewers and they were delicious! I must admit the sauce looked very black, and smelled very pungent, but after baking the chicken was moist and delicious with a yummy mild flavor. I loved the little kick of the hot pepper flakes.
Mmmm … perfect for during the week!!
Very good! This recipe is a keeper. Thank you for sharing with us,
Do you recommend marinating the chicken in the balsamic sauce mixture?
You absolutely can and they would soak up even more of that delicious marinade flavor!
I have prepared your Chicken Enchilada recipe with home made sauce and it was incredible! There was enough left over to freeze. Froze leftovers in 8×8 sprayed pan then thawed when needed. They freeze very well. I’m not usually a fan of enchiladas but these are exceptional. Plus got 2 meals out of the recipe. Anxious to try your balsamic pork roast and chicken skewer recipes. I’m a scratch cook myself and your recipes do not require unusual ingredients. Most cooks will have most everything needed in the pantry already. Thank you for sharing! P? note: enchilada sauce tastes awesome when using fresh home canned tomatoes from this past summer!
I’m so glad you enjoyed it, Pete! Love that you made two meals out of this recipe by freezing a portion. Thanks so much for sharing. I feel sure others will love to try that as well! xo