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
Scale
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.
