Description
These Chicken Pesto Kabobs are a flavorful and easy-to-make grilled dish featuring tender chicken thighs marinated in vibrant pesto and paired with juicy cherry tomatoes. Perfect for a quick weeknight dinner or summer cookout, they deliver a delightful combination of herbaceous and savory flavors with juicy, perfectly cooked chicken.
Ingredients
Scale
Main Ingredients
- 1 cup pesto, homemade or store-bought
- 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
- Marinate the Chicken: In a gallon-size Ziploc bag or a large bowl, combine the cubed chicken thighs with the pesto sauce. Seal the bag or cover the bowl and marinate for at least 30 minutes, or up to overnight, turning occasionally to ensure the chicken is evenly coated with the pesto.
- Prepare for Cooking: Remove the marinated chicken from the bag or bowl, draining off any excess pesto to prevent flare-ups or burning during cooking.
- Assemble the Kabobs: Thread the chicken pieces and cherry tomatoes alternately onto skewers, creating colorful and balanced kabobs. Season the assembled skewers with kosher salt and freshly ground black pepper to taste.
- Preheat Grill: Heat your grill to medium-high heat, preparing it for cooking the kabobs.
- Grill the Kabobs: Place the kabobs on the preheated grill. Cook them, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), which should take about 10 to 12 minutes.
- Alternative Baking Method: If you prefer, bake the kabobs in a preheated oven at 400°F (200°C) for 15 to 20 minutes, turning once halfway through the cooking time to ensure even cooking.
- Serve: Serve the kabobs immediately, optionally garnishing with fresh parsley to add a touch of brightness and freshness.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- Cherry tomatoes add a burst of sweetness; you can substitute with other vegetables like bell peppers or zucchini if desired.
