Easy recipe for Chicken Kebabs with a Chilli & Garlic Balsamic Glaze

Ingredients

• 8boneless chicken thighs
• 2 clovesfresh garlic, finely chopped
• 1fresh lemon
• 2fresh Fred chillies
• large piecesred onion
• 50 mlred wine vinegar
• 100 mlbalsamic glaze
• 100 mlolive oil
• to tastesalt and pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken thighs into bite-sized pieces and put them in a non-aluminium bowl.

2. 2

   Mix the marinade

   Combine the chopped garlic and seeded, chopped chillies with a little grated lemon zest, the olive oil and red wine vinegar. Season with salt and pepper.

3. 3

   Marinate the chicken

   Pour the mixture over the chicken, toss to coat, and refrigerate for at least 1 hour.

4. 4

   Thread and cook

   Thread the chicken onto skewers with the onion pieces. Brush with balsamic glaze and cook under a grill or on a barbecue for approximately 8–10 minutes, checking that the chicken is thoroughly cooked before serving.

5. 5

   Finish with glaze

   Drizzle with more balsamic glaze just before serving.

What are chicken kebabs?

Kebabs are a broad family of dishes made by cooking pieces of meat on skewers, with traditions found across the Middle East and beyond. This version takes a straightforward approach: chicken thighs, red onion and a punchy marinade, cooked quickly under a grill or over barbecue heat.

Thighs stay succulent through the high heat, while balsamic glaze adds a sweet, tangy finish. Garlic, chilli and lemon zest bring savoury and fresh notes to balance it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 665 calories, 35g protein, 15g carbs, 49g fat.

Most of the protein comes from the chicken thighs, while the olive oil and chicken provide much of the fat. The balsamic glaze contributes most of the carbohydrates and sugars; serve a moderate amount of rice or flatbread alongside plenty of salad or vegetables to balance the plate.

Building the marinade

Aromatics: finely chopped garlic and seeded chillies flavour the oil and vinegar throughout the chicken. Grate a little lemon zest into the mixture for fragrance; the recipe does not specify how much, so use a light touch.

Vinegar and oil: red wine vinegar provides acidity, while olive oil coats the chicken and helps carry the flavours. Keep the balsamic glaze for brushing and finishing rather than mixing it into the marinade.

Choosing the chicken

Thigh meat: boneless thighs are forgiving on the grill and tend to remain juicy. Trim any especially large pieces of fat, then cut the meat into pieces of similar size so they cook at a similar rate.

Onion: use large pieces that will stay on the skewers and soften as they cook. Separate the layers where needed, but avoid pieces so small that they fall through the grill.

Threading and grilling

Even spacing: thread the chicken and onion without packing them tightly together. A little space lets heat circulate and helps the chicken cook rather than steam.

Heat and timing: cook the skewers under a grill or on a barbecue for approximately 8–10 minutes, turning as needed for even browning. The time is a guide; check the thickest chicken pieces are fully cooked before serving.

Getting the glaze right

Before cooking: brush the skewers with balsamic glaze as directed, taking care not to let a heavy coating obscure the chicken. Sugary glazes can colour quickly, so keep an eye on the skewers over direct heat.

To finish: add another drizzle just before serving for a glossy, tangy-sweet finish. This last addition gives the glaze a brighter presence than cooking all of it onto the kebabs.

Serving ideas

Fresh sides: serve the kebabs with a crisp green salad, sliced cucumber or grilled vegetables to contrast with the rich chicken and glaze. Warm flatbreads or rice make the meal more substantial.

At the table: offer extra lemon and a simple yoghurt dip if you like a cool counterpoint to the chilli. Remove the chicken and onion from the skewers before serving to make portions easier to eat.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so none are left undercooked while others dry out.
• Seed the chillies before chopping if you want their flavour without as much heat.
• Marinate the chicken in the fridge for at least 1 hour, as the recipe directs.
• If using wooden skewers, soak them beforehand to reduce the chance of scorching.
• Turn the skewers during cooking so the chicken and onion colour on more than one side.
• Check the thickest chicken piece is thoroughly cooked before serving.

Variations

• Adjust the heat: use one chilli for a milder marinade or leave some seeds in for more bite.
• Add vegetables: thread chunks of red pepper between the chicken and onion.
• Use chicken breast: cut it into even pieces and watch it closely, as it can dry out faster than thigh.
• Try another vinegar: white wine vinegar can replace the red wine vinegar for a lighter flavour.
• Serve with flatbreads: add warm flatbreads and salad to make the kebabs a fuller meal.

Common mistakes to avoid

• Uneven chicken pieces: large differences in size lead to uneven cooking; cut them to a similar size.
• Crowded skewers: tightly packed pieces cook less evenly; leave a little space between them.
• Skipping the chill: do not leave the marinating chicken at room temperature; keep it refrigerated.
• Relying only on the timer: thickness and grill heat vary; check the thickest piece is cooked through.
• Too much glaze over high heat: the sweet coating can darken quickly; brush lightly and keep watch.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, either in a covered pan or in the microwave; avoid repeated reheating.

Frequently asked questions