Okay, friend, let me tell you about my absolute go-to recipe for those nights when you want something *packed* with flavor but don’t have hours to spend in the kitchen. We’re talking about **Pesto Grilled Chicken Kabobs**! Seriously, these little skewers of joy are a total game-changer, especially when the weather is warm and you just want to fire up the grill.
I stumbled upon this idea years ago when I had a bunch of beautiful summer veggies and some leftover pesto. I thought, why not thread them up and see what happens? And let me tell you, magic happened! The vibrant pesto coats the juicy chicken and gets all caramelized on the grill, infusing everything with that incredible herbaceousness. It’s honestly one of my favorite ways to get a delicious, healthy dinner on the table fast. Trust me on this one; these Pesto Grilled Chicken Kabobs are about to become your new weeknight hero.
Why You’ll Love These Pesto Grilled Chicken Kabobs
Okay, so why are these **Pesto Grilled Chicken Kabobs** going to become your new obsession? Let me count the ways!
- They are SO quick to throw together. Seriously, minimal prep for maximum flavor payoff.
- The taste? Wow! The pesto gets amazing on the grill, giving you juicy chicken and perfectly tender-crisp veggies.
- They’re pretty healthy, packed with lean protein and colorful veggies.
- Cleanup is a breeze, especially if you grill outside. Less mess, more fun!
- And honestly, they just look pretty on the plate. Who doesn’t love food on a stick?
Ingredients for Pesto Grilled Chicken Kabobs
Alright, let’s gather our goodies! The beauty of these **Pesto Grilled Chicken Kabobs** is that you don’t need a million things, just some fresh stuff and that glorious pesto.
- 1 pound chicken breasts: You’ll want to cut these into nice, even 1-inch cubes so they cook at the same rate.
- 1/2 cup pesto: Store-bought is totally fine! Or if you’re feeling fancy and have some homemade, even better!
- 1 red bell pepper: Cut this into pieces roughly the same size as your chicken cubes.
- 1 yellow bell pepper: Same deal here, colorful and cut into 1-inch pieces.
- 1 zucchini: Yep, you guessed it, 1-inch pieces. Zucchini gets so lovely and tender on the grill.
- 1 red onion: Cut this into about 1-inch pieces too. The layers will separate a bit, and that’s perfect for skewering.
- Salt and black pepper to taste: We’ll add this right at the end to make everything pop.
What You’ll Need
You don’t need a ton of fancy equipment for these, which is another win! Just a few basics and you’re good to go.
- A big bowl for mixing everything up.
- Skewers! Wooden or metal, either works. If you use wooden, make sure to soak them first!
- And of course, a grill!
Preparing Your Pesto Grilled Chicken Kabobs
Okay, now for the fun part! Let’s get these **Pesto Grilled Chicken Kabobs** put together. It’s super straightforward, I promise. Think of it as edible assembly!
First things first, if you’re using those wooden skewers, get them soaking in water right away. Like, at least 30 minutes. This stops them from turning into little torches on your grill. Nobody wants burnt sticks!
While those skewers are chilling in their water bath, grab that big bowl and toss in your cubed chicken. Now, spoon in that glorious pesto. Get in there with your hands (or a spoon, if you’re neat!) and make sure every single piece of chicken is coated evenly in that green goodness. You want it looking vibrant and happy!
Next, it’s time to thread! This is where you get to be creative. Grab a soaked skewer and start adding your pieces. I like to alternate – maybe a piece of chicken, then red pepper, then onion, chicken, zucchini, yellow pepper, and so on. Mix and match the colors and textures! Don’t pack them *too* tightly, you want the heat to get all around everything so it cooks evenly.
Once all your chicken and veggies are on skewers, you can pop them in the fridge for at least 30 minutes. This marinating step really lets the pesto flavor sink into the chicken, making it extra delicious. If you’re in a super rush, you can skip this, but trust me, it’s worth the wait!
Now, head outside and preheat your grill to medium-high heat. You want it nice and hot so you get those beautiful grill marks and everything cooks through without drying out.
Carefully place your skewers on the preheated grill. Listen to that sizzle! Grill them for about 10-12 minutes total. The key is to turn them every few minutes so they cook evenly on all sides. You’ll know they’re ready when the chicken is cooked through (no pink!) and the vegetables are tender but still have a little bite. They should look slightly charred in places – that’s flavor!
Once they’re done, pull them off the grill and give them a little sprinkle of salt and pepper if you like. And that’s it! Easy, right?
Expert Tips for Perfect Pesto Grilled Chicken Kabobs
Okay, here are a few little tricks I’ve picked up along the way to make your **Pesto Grilled Chicken Kabobs** absolutely perfect:
- Don’t skimp on the marinating time! Even 30 minutes helps, but if you can let them hang out in that pesto for a couple of hours (or even overnight!), the flavor payoff is huge.
- Mix up your veggies! These are super flexible. Cherry tomatoes are amazing on kabobs, and mushrooms get wonderfully meaty. Just make sure whatever you use is cut into similar-sized pieces so they cook at the same rate.
- How to know they’re cooked? The best way is to cut into a piece of chicken on one of the thicker skewers. If it’s white all the way through, you’re good to go! The veggies should be tender-crisp.
- Metal vs. Wood Skewers: Metal skewers don’t need soaking and are reusable. Wooden ones are disposable but need that soak. Pick what works for you!
Variations for Your Pesto Grilled Chicken Kabobs
The great thing about these **Pesto Grilled Chicken Kabobs** is how easy they are to tweak! You can totally make them your own. Feeling a little heat? Add some red pepper flakes to the pesto! Want more herbs? Toss in some fresh chopped basil or oregano with the chicken before adding the pesto. You can also totally swap out the veggies – chunks of sweet potato (par-cooked slightly first!), corn on the cob cut into rounds, or even pineapple for a sweet and savory kick would be fantastic here.
Serving Your Pesto Grilled Chicken Kabobs
Now that your amazing **Pesto Grilled Chicken Kabobs** are hot off the grill, it’s time to plate them up! These are so versatile. I love serving them with a simple side salad, some fluffy couscous, or even just some crusty bread to soak up any extra pesto goodness. Grilled corn on the cob is another fantastic pairing for that perfect summer vibe. So easy and so delicious!
Frequently Asked Questions About Pesto Grilled Chicken Kabobs
Got questions about whipping up these **Pesto Grilled Chicken Kabobs**? Don’t worry, I’ve got you covered!
Q: Can I make these ahead of time?
A: You sure can! You can cut the chicken and veggies and even marinate the chicken in the pesto a day in advance. Just keep everything in the fridge. Threading them onto the skewers right before grilling is usually best, though, so the skewers don’t get soggy.
Q: What kind of pesto should I use?
A: Any kind you like! Store-bought basil pesto works perfectly and is super convenient. If you have a favorite homemade recipe, even better! Just make sure it’s not too thin, or it might just drip off the chicken and veggies on the grill.
Q: My skewers are burning on the grill! What am I doing wrong?
A: Ah, the classic wooden skewer problem! Make sure you soak those wooden skewers in water for at least 30 minutes before you thread anything on them. This prevents them from catching fire. If you’re still having trouble, metal skewers are a great option as they don’t burn at all!
Q: Can I cook these in the oven instead?
A: Absolutely! If the weather isn’t cooperating, you can totally make these pesto chicken skewers in the oven. Just preheat your oven to about 400°F (200°C) and place the kabobs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until the chicken is cooked and the veggies are tender.
Nutritional Information
Just so you have an idea of what you’re getting with these delicious **Pesto Grilled Chicken Kabobs**, here’s a little peek at the estimated nutritional info per serving (which is about one skewer). Keep in mind, this is just an estimate! It can totally change depending on the exact ingredients and brands you use, especially with the pesto.
- Calories: Around 350
- Protein: About 35g
- Fat: Roughly 20g (a good bit of that is from the healthy fats in the pesto!)
- Carbohydrates: Approximately 10g
- Fiber: About 3g
- Sugar: Around 5g
- Sodium: Roughly 300mg
- Cholesterol: About 100mg
See? A pretty solid, flavorful meal!
Print
Pesto Grilled Chicken Kabobs 1 Amazing Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Juicy chicken and colorful vegetables grilled on skewers with a flavorful pesto marinade.
Ingredients
- 1 pound chicken breasts, cut into 1-inch cubes
- 1/2 cup pesto
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the chicken cubes and pesto. Stir to coat the chicken evenly.
- Thread the marinated chicken and vegetables onto skewers, alternating ingredients.
- Preheat your grill to medium-high heat.
- Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
- Season with salt and pepper before serving.
Notes
- Soak wooden skewers in water for at least 30 minutes before using to prevent burning.
- You can use other vegetables like cherry tomatoes or mushrooms.
- Marinate the chicken for at least 30 minutes for more flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: grilled chicken, chicken kabobs, pesto, skewers, chicken recipes, grilling