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
Scale
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.
