Chicken Pesto Kabobs
Easy 4-ingredient chicken pesto kabobs! Make ahead of time and marinate overnight, perfect for quick weeknight dinners or summer entertaining!
Ingredients
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.
Notes
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes (reaching an internal temperature of 165°F), brushing with some leftover pesto during the last few minutes of cook time.
- Homemade pesto makes all the difference. While store-bought pesto can save a few minutes in the kitchen, homemade pesto will be much more fresh and vibrant, coming together in just 5 minutes. Homemade pesto also freezes beautifully!
- Cut in uniform size. Cut all of the kabob ingredients in similar size pieces for a consistent bite, and to ensure even cooking.
- Soak and freeze wooden skewers at the start of summer. Soak the skewers for at least 30 minutes (warm or cold water). Drain and store in a freezer bag for later use, using them straight from the freezer all season long.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
- Mix it up. Swap out the tomatoes for different vegetables such as zucchini, mushrooms, red onion or bell peppers. You can also serve these as skewers, salad mix-ins, or grain bowls. The possibilities are endless.