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