5 from 15 votes
Chicken Pesto Kabobs
Chicken Pesto Kabobs feature bite-sized chicken thigh pieces marinated in pesto, threaded with cherry tomatoes on skewers, then grilled until cooked through with a slightly charred surface. The pesto adds herby, savory notes, while the tomatoes provide bursts of freshness and sweetness. This simple grilling method yields juicy, flavorful kabobs suitable for a casual meal or outdoor cooking.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
American, International
Ingredients
- 1 cup pesto homemade or store-bought
- 1 ½ pounds chicken thighs cut into 1 1/4-inch cubes, boneless, skinless
- 2 pints cherry tomato
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain chicken from the pesto.
- Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
- Preheat grill to medium high heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
- Serve immediately, garnished with parsley, if desired.
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