If you’re searching for a vibrant, mouthwatering dish that brings fresh flavors and a burst of color to your table, this Chicken Pesto Kabobs Recipe is an absolute must-try. Imagine tender, juicy chicken thighs marinated in herbal, garlicky pesto, skewered with sweet cherry tomatoes, and grilled to smoky perfection. It’s a simple yet sensational way to enjoy a healthy, protein-packed meal that’s perfect for warm evenings, casual get-togethers, or impressing guests with minimal fuss. Once you try this Chicken Pesto Kabobs Recipe, you’ll find it hard to go back to boring grilled chicken ever again.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that perfectly balance each other to create a dish full of flavor and texture. Each component plays a vital role in bringing those fresh, bright, and savory tastes that make the kabobs so irresistible.
- 1 cup pesto: Whether homemade or store-bought, pesto infuses the chicken with rich, herby goodness and a touch of garlic’s warmth.
- 1 ½ pounds boneless, skinless chicken thighs: Chosen for their juicy, tender texture, chicken thighs soak up the marinade beautifully without drying out.
- 2 pints cherry tomatoes: These burst with sweetness and provide a juicy contrast to the savory chicken on the skewers.
- Kosher salt and freshly ground black pepper: Simple seasonings that enhance every flavor in the dish without overpowering it.
How to Make Chicken Pesto Kabobs Recipe
Step 1: Marinate the Chicken
Start by combining the bite-sized chicken cubes with the vibrant pesto in a large bowl or a gallon-size Ziploc bag. Marinate for at least 30 minutes, but if you have time, letting the chicken soak up the flavors overnight will make each bite insanely flavorful. Remember to turn occasionally to ensure that every piece of chicken gets coated with that herby green magic.
Step 2: Prepare the Skewers
Drain the excess pesto off the chicken before threading to prevent flare-ups on the grill and to help the chicken cook evenly. Alternate threading the chicken pieces and cherry tomatoes carefully on your skewers. This beautiful contrast of colors looks as good as it tastes. Don’t forget to sprinkle a pinch of kosher salt and freshly ground black pepper over your assembled kabobs to really highlight those flavors.
Step 3: Cook the Kabobs
Preheat your grill to medium-high heat. Place the kabobs on the grill and turn every few minutes to achieve that perfect char and juicy tenderness. It usually takes about 10 to 12 minutes for the chicken to reach an internal temperature of 165°F (74°C). If you prefer the oven, baking the kabobs at 400°F (200°C) for 15 to 20 minutes with one turn halfway through ensures a beautifully cooked result with less fuss.
How to Serve Chicken Pesto Kabobs Recipe
Garnishes
A sprinkle of fresh parsley or a few basil leaves on top looks stunning and adds a fresh, grassy brightness that complements the pesto’s herbaceous depth perfectly. You can also drizzle a little extra olive oil to give it a lovely glossy finish.
Side Dishes
These kabobs go wonderfully with a simple fresh salad, garlic butter rice, or even a creamy polenta. The key is to pick sides that won’t compete but rather complement the rich, savory flavors exiting the skewers. Roasted vegetables or a crusty bread also make wonderful accompaniments.
Creative Ways to Present
Serve these Chicken Pesto Kabobs Recipe skewers on a wooden platter for a rustic touch or arrange them over a bed of arugula for an elegant, peppery base. For a fun twist, deconstruct the kabobs in bowls with extra pesto drizzled on top, turning it into a vibrant, sharable platter perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though these kabobs disappear fast!), place them in an airtight container and store them in the refrigerator for up to three days. The flavors only get better as they sit, so the next day’s meal could be even tastier.
Freezing
Chicken Pesto Kabobs Recipe can be frozen before or after cooking. If freezing before grilling, marinate the chicken, then thread and wrap the skewers tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to cook, thaw overnight in the refrigerator before grilling or baking.
Reheating
For best results, reheat the kabobs in a 350°F oven for about 10 minutes, or until heated through. You can also warm them gently on a stovetop grill pan to revive some of that fresh grilled flavor and texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works, though it can dry out more easily. Marinating longer and careful cooking will help keep it juicy. The pesto helps tremendously with moisture and flavor.
Do I need to soak wooden skewers before using?
Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill and makes handling much easier.
Can I make pesto from scratch for this recipe?
Definitely! Homemade pesto made with fresh basil, pine nuts, Parmesan, garlic, and olive oil elevates this dish even further. But store-bought pesto works just as well for a quick, delicious meal.
What if I don’t have a grill?
No problem! Baking the kabobs in the oven at 400°F works perfectly and produces juicy, flavorful results that everyone will love.
How long can I marinate the chicken for?
Marinate for a minimum of 30 minutes to let the flavors soak in, but up to 24 hours overnight in the fridge is ideal for maximum flavor absorption.
Final Thoughts
There’s something so joyful and satisfying about this Chicken Pesto Kabobs Recipe that makes every meal feel special. It’s a beautiful combination of bright, fresh tastes and easy, hands-on cooking that’s perfect for any day of the week. Give this recipe a try and watch how it quickly becomes a cherished favorite in your culinary rotation because these kabobs truly bring the taste of sunshine to your plate.
Print
Chicken Pesto Kabobs Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Description
These Chicken Pesto Kabobs are a flavorful and easy-to-make grilled meal perfect for any occasion. Tender chicken thighs are marinated in vibrant pesto sauce, skewered with juicy cherry tomatoes, and grilled to perfection. The combination of fresh herbs, garlic, and pine nuts in the pesto complements the savory chicken beautifully, creating a deliciously satisfying dish that’s perfect for a quick weeknight dinner or weekend barbecue.
Ingredients
Marinade and Chicken
- 1 cup pesto, homemade or store-bought
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes
Skewers
- 2 pints cherry tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish
- Fresh parsley, chopped
Instructions
- Marinate the chicken: In a gallon-size Ziploc bag or large bowl, combine the chicken cubes with the pesto sauce. Seal or cover and refrigerate for at least 30 minutes, or up to overnight, turning occasionally to ensure the chicken is evenly coated.
- Prepare the skewers: Once marinated, drain any excess pesto from the chicken to prevent flare-ups on the grill. Thread the chicken pieces and cherry tomatoes alternately onto skewers for an attractive and balanced presentation.
- Season the kabobs: Lightly season the assembled skewers with kosher salt and freshly ground black pepper to enhance the flavors.
- Preheat the grill: Heat your grill to medium-high heat to ensure the kabobs cook evenly and develop a nice char without drying out.
- Cook on the grill: Place the kabobs on the preheated grill. Cook for about 10–12 minutes, turning occasionally to ensure all sides cook evenly, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Alternative oven cooking: If grilling is not an option, preheat the oven to 400°F (200°C). Place the kabobs on a baking sheet and bake for 15–20 minutes, turning once halfway through the cooking time, until the chicken is cooked through.
- Serve: Remove the kabobs from the grill or oven and serve immediately. Garnish with chopped fresh parsley if desired for added color and freshness.
Notes
- Use wooden skewers soaked in water for 30 minutes before threading to prevent burning on the grill.
- Boneless, skinless chicken thighs are preferred for juiciness, but chicken breast can be used for a leaner option.
- Feel free to customize with additional vegetables like bell peppers or onions on the skewers.
- Leftover pesto marinade can be used as a dipping sauce or drizzle for added flavor.
- Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
