If you are looking for a vibrant, fresh, and utterly delicious dish that brings summer vibes right to your plate, this Chicken Pesto Kabobs Recipe is exactly what you need. Juicy chicken thighs soaked in fragrant pesto, paired with sweet cherry tomatoes, create an unbeatable flavor combination that is simple to prepare yet impressive in taste. Whether you’re grilling for a weekend barbecue or roasting in the oven on a cozy night, these kabobs promise a delightful, colorful meal that everyone will love.
Ingredients You’ll Need
The magic of this dish lies in its straightforward ingredients that pack incredible flavor and texture. Each one plays a starring role, from the herbaceous punch of pesto to the succulent chicken and the juicy bursts of cherry tomatoes.
- 1 cup pesto: Use homemade for freshness or a good-quality store-bought version for convenience; this is the flavor powerhouse.
- 1 ½ pounds boneless, skinless chicken thighs: These stay tender and juicy, perfect for kabobs and soaking up all that pesto goodness.
- 2 pints cherry tomatoes: They add bright color and a sweet pop that balances the savory chicken beautifully.
- Kosher salt: Enhances all the natural flavors without overpowering them.
- Freshly ground black pepper: Adds a subtle kick and depth to each bite.
How to Make Chicken Pesto Kabobs Recipe
Step 1: Marinate the Chicken
Start by combining your chicken cubes with the pesto in a large bowl or a gallon-size Ziploc bag. This marinade step is crucial as it infuses the chicken with vibrant, herby flavor. Let the chicken soak in the pesto for at least 30 minutes, but if you have time, marinate it overnight to get even deeper flavor.
Step 2: Prepare for Cooking
Once marinated, drain any excess pesto off the chicken. This helps prevent flare-ups on the grill and ensures the kabobs cook evenly. Then, thread the chicken pieces and cherry tomatoes alternately onto skewers, creating a lovely visual contrast and flavor balance.
Step 3: Season and Preheat
Before cooking, sprinkle your kabobs with kosher salt and freshly ground black pepper to taste. At the same time, preheat your grill to medium-high heat—this is key to getting that beautiful char and juicy interior.
Step 4: Cook the Kabobs
Place the kabobs on the grill and turn occasionally, aiming for even cooking and a nice sear on all sides. After about 10 to 12 minutes, your chicken should reach an internal temperature of 165°F, perfectly cooked. If grilling is not an option, you can bake the kabobs in a 400°F oven for 15 to 20 minutes, flipping once halfway through.
Step 5: Serve Immediately
Once cooked, serve the kabobs straight off the grill or out of the oven. Garnish with fresh parsley if you have it on hand for an added pop of color and freshness.
How to Serve Chicken Pesto Kabobs Recipe
Garnishes
Fresh herbs like parsley or basil are excellent garnishes that enhance the herbal notes of the pesto while adding vibrant green color to your presentation. A squeeze of fresh lemon juice over the top can also brighten the dish wonderfully.
Side Dishes
Pair your Chicken Pesto Kabobs with a simple side salad featuring mixed greens and a light vinaigrette, or serve alongside a creamy risotto or garlic-infused couscous. Grilled vegetables or warm crusty bread also complement the rich pesto flavors nicely.
Creative Ways to Present
For a fun twist, serve your kabobs over a bed of fluffy quinoa tossed with pine nuts and sun-dried tomatoes. You can also turn these into pita wraps with tzatziki sauce and crunchy veggies, transforming the dish into a handheld delight perfect for casual meals or parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken pesto kabobs, store them in an airtight container in the refrigerator. They will stay fresh for up to three days, making for a quick and tasty meal the next day.
Freezing
You can freeze the marinated chicken pieces before cooking if you want to prepare ahead. Place them in a freezer-safe bag and thaw overnight in the fridge before threading onto skewers and cooking. Cooked kabobs freeze well too, just separate portions with parchment paper and keep them in a sealed container.
Reheating
Reheat your leftover kabobs gently in the oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving if possible, as it can dry out the chicken and soften the tomatoes too much.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they tend to be leaner and can dry out faster, so watch the cooking time carefully and consider marinating a bit longer to keep them juicy.
Is homemade pesto better than store-bought?
Homemade pesto offers the freshest flavor and you can customize it with your favorite herbs and nuts. However, a good-quality store-bought pesto can save time and still taste fantastic in this recipe.
Do I need to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning, ensuring your kabobs stay intact and safe on the grill.
Can I prepare the kabobs in advance?
Definitely! You can marinate the chicken ahead of time and even assemble the kabobs a few hours before cooking. Just keep them refrigerated until you are ready to grill or bake.
What if I don’t have a grill or oven?
No worries! You can cook these kabobs in a grill pan or a regular skillet on the stove over medium-high heat. Just be sure to turn them often for even cooking and a nice sear.
Final Thoughts
This Chicken Pesto Kabobs Recipe is one of those go-to dishes that feels like a little celebration every time you make it. The combination of juicy chicken, rich pesto, and sweet tomatoes is irresistible and perfect for sharing with friends and family. Give it a try, and I promise it will become a staple in your recipe rotation!
Print
Chicken Pesto Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
These Chicken Pesto Kabobs are a flavorful and easy-to-make grilled dish featuring juicy marinated chicken thighs and sweet cherry tomatoes. Coated in homemade or store-bought pesto, the chicken absorbs rich herbaceous flavors while grilling to perfection, making it an ideal recipe for a quick weeknight dinner or outdoor barbecue.
Ingredients
Marinade
- 1 cup pesto, homemade or store-bought
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes
- 2 pints cherry tomatoes
- 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 cubed chicken thighs and pour in the pesto. Seal the bag or cover the bowl and toss to coat the chicken evenly with the pesto.
- Marinate: Refrigerate and let the chicken marinate for at least 30 minutes to allow the flavors to penetrate. For more intense flavor, marinate up to overnight, turning occasionally to ensure all pieces are well coated.
- Prepare for Cooking: Drain any excess pesto from the chicken cubes to prevent flare-ups on the grill during cooking.
- Assemble Kabobs: Thread the marinated chicken pieces and cherry tomatoes alternately onto skewers, ensuring an even distribution of flavors and colors.
- Season: Lightly season the assembled kabobs with kosher salt and freshly ground black pepper to enhance the overall taste.
- Preheat Grill: Heat your grill to medium-high heat, around 400-450°F, preparing it for direct cooking.
- Grill Kabobs: Place the kabobs on the preheated grill. Cook for about 10 to 12 minutes, turning occasionally for even cooking, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked with a nice charred exterior.
- Alternative Oven Cooking: If you prefer or if grilling is unavailable, preheat your oven to 400°F (200°C). Arrange the kabobs on a baking sheet and bake for 15 to 20 minutes, turning once halfway through cooking to ensure even browning.
- Serve: Remove kabobs from the grill or oven and serve immediately. Garnish with fresh parsley if desired for a pop of color and fresh flavor.
Notes
- Soaking wooden skewers in water for 30 minutes before assembling prevents burning on the grill.
- Boneless, skinless chicken thighs are preferred for juiciness, but chicken breast can be used for a leaner option.
- Pesto can be homemade using fresh basil, pine nuts, garlic, Parmesan, and olive oil, or purchased pre-made for convenience.
- Cherry tomatoes add a burst of sweetness and moisture to the kabobs but can be substituted with grape tomatoes or bell pepper pieces.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee food safety.
- Serve kabobs immediately for best texture and flavor; leftovers can be refrigerated for up to 2 days.
