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
Scale
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.
