Chicken Pesto Kabobs | SaraTasty

Chicken Pesto Kabobs

Why You’ll Love This Recipe

This recipe is simplicity at its best—only four ingredients yet bursting with fresh, bold flavors. The pesto marinade infuses the chicken with herbaceous richness while keeping it juicy and tender. Cherry tomatoes add a burst of sweetness and color to the skewers. Whether you’re grilling outdoors or baking inside, these kabobs come together quickly, making them ideal for busy weeknights or casual gatherings. Plus, they’re easy to customize and meal prep-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup pesto, homemade or store-bought
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes
  • 2 pints cherry tomatoes
  • Kosher salt and freshly ground black pepper, to taste

Directions

Step 1: Marinate the Chicken

  • In a gallon-size Ziploc bag or large bowl, combine chicken cubes and pesto.
  • Marinate for at least 30 minutes, or up to overnight, turning occasionally to coat evenly.
  • Drain excess pesto from the chicken before cooking.

Step 2: Assemble the Kabobs

  • Thread marinated chicken pieces and cherry tomatoes alternately onto skewers.
  • Season the assembled skewers with salt and pepper to taste.

Step 3: Cook the Kabobs

  • Preheat grill to medium-high heat.
  • Place kabobs on the grill and cook, turning occasionally, until chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 10–12 minutes.
  • Alternatively, bake kabobs in a preheated oven at 400°F (200°C) for 15–20 minutes, turning once halfway through.

Step 4: Serve

  • Serve kabobs immediately, garnished with fresh parsley if desired.

Servings and Timing

  • Servings: 6
  • Prep Time: 30 minutes (includes marinating)
  • Cook Time: 15 minutes
  • Total Time: 45 minutes

Variations

  • Add vegetables: Include bell peppers, zucchini, or red onion on the skewers for extra color and flavor.
  • Spicy pesto: Use a spicy basil pesto or add red pepper flakes to the marinade for a kick.
  • Use chicken breast: Substitute thighs with chicken breast for a leaner option (adjust cooking time accordingly).
  • Make it dairy-free: Use a dairy-free pesto to suit dietary needs.
  • Serve with sides: Pair with rice, couscous, or a fresh salad for a complete meal.

Storage/Reheating

  • Store cooked kabobs in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven at 350°F (175°C) for 10 minutes or until warmed through.
  • Avoid microwaving as it may dry out the chicken.

FAQs

Can I use wooden skewers?

Yes, but soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

How long can I marinate the chicken?

Marinate from 30 minutes up to 24 hours for best flavor and tenderness.

Can I prepare kabobs ahead of time?

Yes, assemble the kabobs and store covered in the fridge until ready to cook.

What if I don’t have a grill?

Kabobs can be baked in the oven or cooked on a stovetop grill pan.

How do I know when the chicken is done?

Use a meat thermometer; chicken should reach 165°F (74°C) internally.

Can I use store-bought pesto?

Absolutely, store-bought pesto works well and saves time.

How do I prevent cherry tomatoes from bursting?

Cook on medium heat and turn kabobs frequently to avoid overcooking tomatoes.

Can I freeze these kabobs?

You can freeze cooked kabobs in an airtight container for up to 1 month; thaw before reheating.

Are chicken thighs healthier than breasts?

Thighs have slightly more fat but tend to stay juicier and more flavorful.

Can I add cheese?

Yes, garnish kabobs with grated Parmesan or serve with a side of mozzarella.

Conclusion

Chicken Pesto Kabobs are a quick, flavorful, and versatile meal that’s perfect for grilling season or any time you want a fuss-free dinner. With minimal ingredients and easy preparation, they’re ideal for busy cooks who want something fresh and delicious. Whether grilled or baked, these kabobs deliver juicy chicken and vibrant flavors in every bite.

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Chicken Pesto Kabobs

Chicken Pesto Kabobs


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  • Author: Chef Sara
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

Chicken Pesto Kabobs featuring tender chicken thighs marinated in vibrant pesto, paired with juicy cherry tomatoes, grilled or baked for a quick, flavorful meal perfect for any occasion.


Ingredients

1 cup pesto, homemade or store-bought

1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes

2 pints cherry tomatoes

Kosher salt and freshly ground black pepper, to taste


Instructions

  1. In a gallon-size Ziploc bag or large bowl, combine chicken cubes and pesto.
  2. Marinate for at least 30 minutes, or up to overnight, turning occasionally to coat evenly.
  3. Drain excess pesto from the chicken before cooking.
  4. Thread marinated chicken pieces and cherry tomatoes alternately onto skewers.
  5. Season the assembled skewers with salt and pepper to taste.
  6. Preheat grill to medium-high heat.
  7. Place kabobs on the grill and cook, turning occasionally, until chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 10–12 minutes.
  8. Alternatively, bake kabobs in a preheated oven at 400°F (200°C) for 15–20 minutes, turning once halfway through.
  9. Serve kabobs immediately, garnished with fresh parsley if desired.

Notes

Store cooked kabobs in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the oven at 350°F (175°C) for 10 minutes or until warmed through.

Avoid microwaving as it may dry out the chicken.

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Marinate chicken from 30 minutes up to 24 hours for best flavor and tenderness.

Include additional vegetables like bell peppers or zucchini on skewers for extra color and flavor.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling or Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 skewer
  • Calories: 250
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 80mg

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