Description
These Chicken Pesto Kabobs feature tender, marinated chicken thighs paired with juicy cherry tomatoes, grilled to perfection and bursting with vibrant pesto flavor. Perfect for a quick and delicious summer meal, these kabobs are easy to prepare and can also be baked for a convenient indoor option.
Ingredients
Scale
Marinade and Chicken
- 1 cup pesto, homemade or store-bought
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ¼-inch cubes
Additional Ingredients
- 2 pints cherry tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Marinate Chicken: In a gallon-size Ziploc bag or large bowl, combine chicken cubes and pesto. Mix well to ensure all pieces are evenly coated.
- Rest the Marinade: Marinate the chicken for at least 30 minutes, or up to overnight in the refrigerator, turning the bag or stirring occasionally to maintain even coating.
- Prepare for Cooking: Drain excess pesto from the chicken to prevent flare-ups on the grill or sogginess in the oven.
- Assemble Kabobs: Thread the marinated chicken pieces and cherry tomatoes alternately onto skewers, ensuring an even distribution of each.
- Season: Lightly season the assembled kabobs with kosher salt and freshly ground black pepper according to taste.
- Preheat Grill: Heat your grill to medium-high heat to ensure proper searing and cooking of the chicken.
- Grill Kabobs: Place the kabobs on the grill and cook for 10 to 12 minutes, turning occasionally to evenly cook the chicken until it reaches an internal temperature of 165°F (74°C).
- Alternative Baking Method: Preheat the oven to 400°F (200°C) and bake the kabobs for 15 to 20 minutes, turning once halfway through cooking to ensure even baking.
- Serve: Remove kabobs from heat and serve immediately, garnished with fresh parsley if desired, to add a pop of color and fresh flavor.
Notes
- For best flavor, marinate chicken overnight to allow the pesto to fully penetrate the meat.
- Use wooden skewers soaked in water for 30 minutes before grilling to prevent burning.
- Cherry tomatoes add juiciness and a burst of sweetness but can be substituted with bell peppers or mushrooms.
- If grilling, watch for flare-ups due to the pesto oil content and move kabobs as needed.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
