Name: Chicken Pesto Kabobs Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts, cut into 1 ½-inch cubes; ½ cup prepared basil pesto; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon salt; ½ teaspoon black pepper; 1 pint cherry tomatoes; 1 medium red onion, cut into 1 ½-inch pieces; 1 medium zucchini, cut into ½-inch thick rounds; Wooden or metal skewers

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If you’re searching for a summer dish that’s impossibly easy, bursting with flavor, and a total crowd-pleaser, look no further than Chicken Pesto Kabobs. Tender chunks of chicken soak up a zesty pesto marinade, then join sweet cherry tomatoes, smoky grilled onion, and crisp zucchini on the skewer—making every bite a bite of pure sunshine. Whether you’re hosting a backyard BBQ or looking for a quick weeknight dinner, these kabobs deliver the ultimate combination of bright herbs, savory chicken, and colorful veggies all grilled to juicy perfection.

Chicken Pesto Kabobs Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients couldn’t be simpler, yet each one plays a crucial role in bringing out the bold, herbaceous, and vibrant notes that make Chicken Pesto Kabobs so special. From the aromatic pesto to crisp, sweet veggies, every element adds its own touch to the final masterpiece.

Boneless, skinless chicken breasts: Look for chicken breasts cut into uniform 1 ½-inch cubes—this helps them grill evenly and stay juicy.
Prepared basil pesto: A good quality store-bought pesto works wonders, but homemade is fantastic if you’re feeling ambitious—the pesto brings rich, fresh, basil-forward flavor and gorgeous color.
Olive oil: Adds richness to the marinade and ensures the chicken stays moist and doesn’t stick to the grill.
Lemon juice: Brightens the marinade with a fresh, citrusy zing and helps tenderize the chicken.
Salt: Essential for enhancing every savory note and making all the other flavors pop.
Black pepper: Adds a subtle hint of heat and depth to the marinade.
Cherry tomatoes: These pop and caramelize beautifully on the grill, bringing sweetness and color to the kabobs.
Red onion: When grilled, red onion becomes sweet and slightly smoky, perfectly balancing the herby pesto.
Zucchini: Slices of zucchini add earthy flavor and a satisfying texture contrast to the other skewer ingredients.
Wooden or metal skewers: Use metal skewers for ease, or if using wooden, soak them for at least 30 minutes in water before grilling to prevent burning.

How to Make Chicken Pesto Kabobs

Step 1: Marinate the Chicken

Begin by whisking together the basil pesto, olive oil, lemon juice, salt, and black pepper in a large bowl until well combined. Add the chicken cubes and toss until every piece is thoroughly coated in the vibrant pesto marinade. The trick here is patience—let the chicken marinate in the fridge for at least 30 minutes (or up to 2 hours if you have time) so it can absorb every last bit of herby, garlicky goodness.

Step 2: Prep the Veggies and Skewers

While the chicken is marinating, take a moment to prep your vegetables. Halve your cherry tomatoes if they’re extra large or keep them whole for maximum juiciness. Chop the red onion into uniform 1 ½-inch pieces and slice the zucchini into ½-inch thick rounds; this size helps everything cook evenly. If you’re using wooden skewers, now’s the time to soak them in water to prevent them from charring on the grill.

Step 3: Assemble the Chicken Pesto Kabobs

Thread the marinated chicken cubes onto the skewers, alternating with cherry tomatoes, red onion, and zucchini slices for pops of color and flavor in every bite. Packing them a little snug keeps things juicy but don’t overcrowd—the heat should be able to circulate around each piece for that irresistible grill-kissed finish.

Step 4: Grill to Juicy Perfection

Preheat your outdoor grill or grill pan over medium-high heat. Gently lay the kabobs across the grates and grill for about 10–12 minutes, turning occasionally so each side gets beautiful char marks. The chicken will be cooked through and impossibly tender when its internal temperature reaches 165°F, and the veggies will be just soft enough to burst with flavor.

Step 5: Serve & Savor

Take the kabobs off the grill and let them rest for a minute—this helps the juices settle into the chicken. If you have extra pesto on hand, serve it as a dipping sauce on the side for a little extra herby punch. Now, you’re ready to enjoy!

How to Serve Chicken Pesto Kabobs

Garnishes

A sprinkle of chopped fresh basil brings a vibrant pop of color and ramps up the aroma of these kabobs. A light drizzle of extra pesto and a few shavings of Parmesan cheese are also fantastic for an added savory kick right before serving.

Side Dishes

Chicken Pesto Kabobs pair beautifully with a crisp green salad, buttery garlic bread, or even a simple side of lemony rice. The key is to keep things fresh and light, letting the kabobs shine as the meal’s main attraction.

Creative Ways to Present

For gatherings, try laying the skewers out on a large platter with bowls of extra pesto and lemon wedges on the side, giving guests the chance to dress theirs up just the way they like. For a casual twist, pull the chicken and veggies off the skewers and toss everything together with warm pasta or couscous for a satisfying, salad-style meal.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pesto Kabobs can be stored in an airtight container in the refrigerator for up to three days. Be sure to remove the chicken and veggies from the skewers before storing—they stack better and stay fresher that way.

Freezing

If you need to freeze leftovers, place the cooked chicken and veggies flat in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to three months. Thaw in the refrigerator before reheating for best texture and flavor.

Reheating

Warm the kabobs gently in a 300°F oven or in a skillet over low heat just until heated through. Be careful not to overcook, as the chicken can dry out. If serving with extra pesto, add it after reheating for the freshest flavor.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful on the grill. Just be sure to cut them into similar-sized pieces to ensure even cooking alongside the vegetables.

Is there a way to make Chicken Pesto Kabobs dairy-free?

Yes, simply check that your store-bought pesto is dairy-free, or make your own using basil, garlic, lemon, nuts, and olive oil—just skip the Parmesan cheese. You’ll still get that rich, herby kick.

What if I don’t have an outdoor grill?

No worries at all! You can use a grill pan on your stovetop or even cook the kabobs under the broiler (turning once or twice) for similar results. The char marks may be lighter, but the flavor will shine through.

How long should I marinate the chicken?

Marinating for at least 30 minutes gives the chicken good flavor, but if you have the time, letting it soak overnight yields even more tender and delicious results as the pesto works its magic.

Can I prepare Chicken Pesto Kabobs in advance for entertaining?

Definitely! You can assemble the skewers up to a day ahead and keep them refrigerated. Grill them right before your guests arrive for a fresh, hot, and totally impressive main course.

Final Thoughts

Chicken Pesto Kabobs are the kind of meal that always has people coming back for seconds—a true celebration of color, flavor, and simplicity. If you haven’t tried making these yet, now’s your chance to fire up the grill and savor something truly delicious. Give it a whirl, and I’m betting you’ll want to put them on repeat all summer long!

Chicken Pesto Kabobs Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 57 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Delight your taste buds with these flavorful Chicken Pesto Kabobs, perfect for summer grilling. Tender chicken marinated in basil pesto, threaded with veggies, and grilled to juicy perfection.

Ingredients

Scale

For the Kabobs:

1 ½ pounds boneless, skinless chicken breasts, cut into 1 ½-inch cubes
½ cup prepared basil pesto
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
1 pint cherry tomatoes
1 medium red onion, cut into 1 ½-inch pieces
1 medium zucchini, cut into ½-inch thick rounds
Wooden or metal skewers

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Instructions

Marinate the Chicken: In a large bowl, mix basil pesto, olive oil, lemon juice, salt, and pepper. Add chicken, coat evenly, cover, and refrigerate for 30 mins to 2 hours.
Prepare the Grill: Preheat grill to medium-high heat.
Assemble Kabobs: Thread chicken, tomatoes, onion, and zucchini onto skewers alternately.
Grill: Grill kabobs for 10–12 minutes, turning occasionally until chicken reaches 165°F internally.
Serve: Optionally with extra pesto for dipping.