There is nothing quite like the burst of flavors you get from perfectly grilled Chicken Pesto Kabobs Recipe, a dish that brings together juicy chicken thighs, vibrant cherry tomatoes, and aromatic pesto in a simple yet unforgettable way. Whether you’re firing up the grill for a casual weekend meal or looking to impress guests with a colorful, tasty kabob feast, this recipe offers a harmonious blend of fresh, herby, and savory notes that will have everyone asking for seconds. It’s a joyful celebration of summer’s best ingredients, wrapped up on a skewer and ready to become your new favorite dinner.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients is the first step toward making this Chicken Pesto Kabobs Recipe a success. Each one is straightforward yet plays a crucial role in balancing texture, flavor, and color for a dish that’s as appetizing to look at as it is to eat.
- 1 cup pesto: Choose homemade for a fresh, herb-packed punch, or store-bought for convenience without sacrificing taste.
- 1 ½ pounds boneless, skinless chicken thighs: These are perfect for kabobs because they stay juicy and tender during cooking.
- 2 pints cherry tomatoes: Their sweetness and juicy pop contrast beautifully with the savory chicken and herbaceous pesto.
- Kosher salt and freshly ground black pepper: Essential seasonings that bring all the flavors together and enhance the natural taste of each ingredient.
How to Make Chicken Pesto Kabobs Recipe
Step 1: Marinate the Chicken
Start by combining your chicken thigh cubes with the pesto in a large bowl or a gallon-size Ziploc bag. This marinade infuses the meat with vibrant, herbaceous flavors while tenderizing it. Aim to let it rest for at least 30 minutes, but if you can marinate overnight, the results will be even more intense and delicious.
Step 2: Prepare the Kabobs
Drain any excess pesto from the chicken before threading it onto skewers, alternating with plump cherry tomatoes. This technique not only adds bursts of color but ensures every bite offers a juicy variation between the savory chicken and sweet tomatoes. Once your kabobs are assembled, season them generously with kosher salt and freshly cracked black pepper to highlight the bold flavors.
Step 3: Cook the Kabobs
Preheat your grill to medium-high heat to achieve that perfect char and smoky aroma. Place the kabobs on the grill and turn them occasionally, cooking for about 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are slightly blistered. If you prefer an oven method, bake them at 400°F (200°C) for 15 to 20 minutes, turning once halfway through to ensure even cooking.
How to Serve Chicken Pesto Kabobs Recipe
Garnishes
Add a sprinkle of fresh parsley right before serving to elevate the plate with a fresh, vibrant touch. You can also drizzle a little extra pesto or a squeeze of lemon juice for an added zing that complements the grilled flavors beautifully.
Side Dishes
These kabobs pair wonderfully with a simple side of garlic butter rice, a crisp summer salad, or even some grilled vegetables. The freshness of the pesto-infused chicken shines brightest when balanced by light, complementary sides.
Creative Ways to Present
For a festive twist, serve your Chicken Pesto Kabobs Recipe on a rustic wooden board accompanied by a bowl of extra pesto for dipping. Or, place them over a bed of couscous or quinoa tossed in lemon zest and herbs. These presentation ideas not only look impressive but also add layers of flavor and texture to your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, wrap your leftover kabobs tightly with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 3 days to retain their moisture and flavor.
Freezing
If you want to keep these kabobs longer, you can freeze them before or after cooking. Arrange the skewers in a single layer on a baking tray to freeze, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months without losing quality.
Reheating
For the best texture and taste, reheat kabobs gently in a 350°F (175°C) oven until warmed through, about 10 minutes. Avoid microwaving if possible, to prevent the chicken from drying out. A quick grill reheat also works wonderfully to refresh that smoky flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs remain juicier, chicken breasts can work just fine if you watch the cooking time carefully to avoid drying them out. Marinate well and keep an eye on internal temperature.
Is it necessary to marinate the chicken overnight?
It’s not required, but marinating overnight allows the pesto to really penetrate the chicken, resulting in more flavorful and tender kabobs. If short on time, 30 minutes will still produce tasty results.
Can I grill these kabobs on a stovetop grill pan?
Definitely! A grill pan on medium-high heat is a great alternative to an outdoor grill. Just be sure to turn the kabobs regularly to cook evenly and get those nice grill marks.
What kind of pesto is best for this recipe?
Traditional basil pesto is perfect here, but you can experiment with variants like sun-dried tomato pesto or arugula pesto for a unique twist. Just keep the texture saucy enough to coat the chicken.
How do I prevent the cherry tomatoes from bursting on the grill?
Choose firm, ripe cherry tomatoes and thread them with chicken pieces to buffer the heat. Turning kabobs regularly and not overcooking will help keep the tomatoes intact but nicely roasted.
Final Thoughts
Chicken Pesto Kabobs Recipe is a true crowd-pleaser that brings effortless summer vibes to your table. With its colorful combination of tender chicken, sweet tomatoes, and rich pesto, it’s one dish you’ll find yourself making again and again. I promise, once you try it, this recipe will become a treasured go-to for both weeknight dinners and outdoor gatherings. So go ahead, fire up that grill, and savor every bite of this deliciously simple kabob delight!
Print
Chicken Pesto Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
Delicious and easy-to-make Chicken Pesto Kabobs featuring tender marinated chicken thighs and juicy cherry tomatoes grilled to perfection. This recipe combines the fresh flavors of homemade or store-bought pesto with the smoky char of grilled kabobs, making it a perfect dish for a quick weeknight dinner or weekend barbecue.
Ingredients
Chicken and Marinade
- 1 cup pesto, homemade or store-bought
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes
Vegetables
- 2 pints cherry tomatoes
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Chicken and Pesto: In a gallon-size Ziploc bag or large bowl, add the chicken cubes and pesto. Seal or cover and ensure the chicken is evenly coated with the pesto.
- Marinate: Marinate the chicken for at least 30 minutes, or up to overnight in the refrigerator. Occasionally turn the chicken to coat all pieces evenly.
- Prepare for Cooking: Drain any excess pesto from the chicken before threading onto skewers to prevent flare-ups on the grill.
- Assemble Kabobs: Thread marinated chicken pieces and cherry tomatoes alternately onto skewers, creating even portions.
- Season: Sprinkle the assembled kabobs with kosher salt and freshly ground black pepper to taste.
- Preheat Grill: Heat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C).
- Grill Kabobs: Place the kabobs on the grill and cook, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 10–12 minutes.
- Alternate Cooking Option: If you prefer, bake the kabobs in a preheated oven at 400°F (200°C) for 15–20 minutes, turning once halfway through cooking.
- Serve: Remove the kabobs from the grill or oven and serve immediately. Garnish with fresh parsley if desired for added color and flavor.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Soak wooden skewers in water for at least 30 minutes before threading to prevent burning on the grill.
- Use an instant-read thermometer to ensure chicken is cooked safe to eat.
- For a low-fat version, skinless chicken breasts can be substituted, though thighs yield more juicy results.
- If you lack a grill, oven baking is a simple and effective alternative.
- Fresh parsley garnish adds a pop of color and freshness but is optional.
