1: In a small bowl, add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the canola oil, whisking the entire time.
2: In a large bowl, add chicken cubes and half the balsamic mixture, reserving the rest. Stir to ensure all the chicken is coated.
3: Cover with plastic wrap and place in the refrigerator for 20 minutes to marinate.
4: Preheat the grill to medium high heat (375-400 degrees F).
5: Remove the chicken from the refrigerator and start to assemble the kabobs, alternating veggies with chicken on a skewer until everything is used up.
6: Place kabobs on the grill and grill each side for 3-4 minutes, until charred.
7: Brush the remaining marinade on the kabobs for one last flavor burst and grill for 2 more minutes.
8: Remove from grill and serve.
