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These Bruschetta Chicken Skewers are healthy, colorful, and full of all the bruschetta flavors. Easy to prep ahead of time, these skewers will be hot off the grill and ready to devour before you know it!
I love these bruschetta skewers because they are bursting with flavor and are a great way to use up some garden-fresh cherry tomatoes! Just make sure to give the chicken time to fully marinate and soak in the flavors from the marinade.
They are also great because even though they feel fancy, these skewers are super easy and quick to make, so you can have them as a light entree for a weeknight meal or a nice dinner. Who would’ve thought chicken kabobs would be so versatile? 😉
Ingredients Needed
- Olive Oil – “Extra Virgin” olive oil is the highest quality, but others will work too.
- Balsamic Vinegar – This can be found next to the other oils and vinegars in a grocery store.
- Spices/Herbs– Garlic powder, dried oregano, fresh basil, salt, and black pepper.
- Sugar
- Chicken Breasts – Boneless, skinless chicken breasts is what I use.
- Cherry Tomatoes – Garden fresh or store-bought! Grape tomatoes work great too.
- Balsamic Glaze – This can be found next to the salad dressings and vinegars in most grocery stores. It’s a dark color kept in small plastic or glass bottles. Sometimes it can be called “balsamic reduction.”
- Fresh Basil– This garnish is HIGHLY recommended.
How to Make Bruschetta Chicken Skewers
You’ll start by soaking the wooden skewers in water for at least 30 minutes, which will prevent them from burning on the grill. If you don’t want to soak the skewers, use these.
Combine the oil, vinegar, garlic powder, dried oregano, fresh basil, salt, black pepper, and sugar in a gallon-sized resealable bag. Seal the bag and shake until combined.
Dice the chicken into 1½ inch cubes and carefully drop them into the marinade mixture. Reseal the bag while removing as much air as possible, shake to coat the chicken, and refrigerate for 1-4 hours.
After marinating, alternate skewering the chicken and tomatoes onto the wet skewers. Discard the remaining marinade.
Next, grill the skewers on medium for 8-10 minutes. You’ll want to rotate every couple of minutes and stop once the largest piece of chicken reaches an internal temperature of 165°F (raw chicken- under 165°F- is not safe to consume, but too far over 165°F and the skewers will be dry!).
Finally, remove the skewers from the grill, drizzle with the balsamic glaze, sprinkle the fresh chopped basil over them, and enjoy hot off the grill!
QUICK TIP!
Don’t have a grill? Use an indoor grill pan or bake them on a greased rimmed sheet pan at 375°F for 20-30 minutes or until the chicken is done.
Storage Instructions
Any leftovers should be refrigerated in a sealed container for up to 5 days. Reheat them in the microwave, but be sure to remove the skewer before microwaving.
What side dishes go well with Bruschetta Chicken Skewers?
There are so many sides that go well with these! If you want some bread with your Bruschetta, I would suggest this No-Knead Artisan Bread or these dinner rolls. Other great sides are fresh fruit and/or a salad with balsamic vinaigrette.
Frequently Asked Questions
Absolutely. I think this would be equally as delicious with pork or beef. If you decided to use pork, I’d recommend using pork loin or tenderloin and cooking it to 145°F. Using cubes of steak would be super delicious too. The marinade is pretty versatile and would beautifully complement any of these options.
Yes! These chicken skewers should be gluten-free, but double-check the ingredient lists to be sure!
Yes!! Making these ahead of time is a great idea, whether you are feeding a small family or a larger crowd! You can marinate the chicken for up to 4 hours (much longer than that will make your chicken super soft and could get mushy). If using metal skewers, you can skewer them ahead of time, cover tightly and cook later.
Other Recipes To Try
- Bruschetta Burger
- Korean Pork Kabobs
- Pesto Stuffed Chicken
- Honey Sesame Pork Tenderloin
- Bacon Jam Burgers
- Many, many other Main Dishes!
Bruschetta Chicken Skewers
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon fresh basil chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
- 1 pound chicken breasts
- 1 pint cherry tomatoes
- balsamic glaze
- fresh basil
Instructions
- Soak 8-10 wooden skewers in water.
- In a gallon-sized resealable bag, combine the olive oil, vinegar, garlic, oregano, basil, salt, pepper, and sugar. Seal the bag and shake to combine.
- Cut the chicken breasts into 1 1/2 inch cubes. Add to the marinade mixture, shake to coat them, reseal, and refrigerate for 1 hour. (Or up to 4 hours)
- Skewer the chicken and tomatoes on skewers and discard remaining marinade.
- Grill the skewers for 8-10 minutes, rotating every couple minutes. Skewers are done when the biggest piece of chicken is 165 F.
- Remove from the grill, drizzle with balsamic glaze, and top with chopped basil. Serve hot.
Nutrition
