Why I’ll Love This Recipe
I love how this recipe uses just a handful of fresh ingredients to create a flavorful meal. I appreciate that the pesto doubles as both a marinade and a seasoning, making preparation quick and easy. I also enjoy mixing different vegetables onto the skewers, making each batch colorful and customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- ½ cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- Wooden or metal skewers
Directions
- I soak wooden skewers in water for at least 30 minutes if I am using them.
- I whisk together the basil pesto, olive oil, lemon juice, garlic powder, salt, and black pepper in a large bowl.
- I add the chicken cubes and toss them until they are evenly coated with the marinade.
- I refrigerate the chicken for at least 30 minutes, or up to 4 hours, to allow the flavors to develop.
- I thread the marinated chicken onto the skewers, alternating with the bell peppers, onion, and zucchini.
- I preheat my grill to medium-high heat.
- I grill the kabobs for 12–15 minutes, turning them every few minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- I brush the kabobs with a little extra pesto during the final few minutes of grilling if I want additional flavor.
- I let the kabobs rest for about 5 minutes before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
Variations
I sometimes substitute chicken thighs for extra juicy kabobs. I also enjoy adding cherry tomatoes, mushrooms, or pineapple chunks to the skewers for additional flavor. When I want a spicy version, I stir crushed red pepper flakes into the pesto marinade. I occasionally finish the cooked kabobs with grated Parmesan cheese or a squeeze of fresh lemon juice.
Storage/Reheating
I store leftover kabobs in an airtight container in the refrigerator for up to 4 days. When I want to reheat them, I warm them gently in a 325°F (165°C) oven, on the grill, or in the microwave until heated through. I can also remove the chicken and vegetables from the skewers and use them in salads, wraps, pasta dishes, or grain bowls. The cooked kabobs can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. I often use boneless, skinless chicken thighs because they stay especially juicy on the grill.
Can I use store-bought pesto?
Absolutely. I enjoy using both homemade and store-bought basil pesto, depending on the time I have available.
Can I cook these kabobs in the oven?
Yes. I bake them at 425°F (220°C) for about 20–25 minutes, turning them halfway through cooking.
How do I prevent the chicken from drying out?
I avoid overcooking the chicken and remove the kabobs from the grill as soon as they reach an internal temperature of 165°F (74°C).
What can I serve with Chicken Pesto Kabobs?
I like serving them with rice, pasta salad, grilled vegetables, roasted potatoes, garlic bread, couscous, or a fresh green salad.
Conclusion
I always enjoy making Chicken Pesto Kabobs because they are juicy, colorful, and full of fresh basil flavor. I appreciate how the pesto marinade keeps the chicken tender while adding rich, herby goodness to every bite. Whether I prepare them for a backyard barbecue or a quick family dinner, they are always a flavorful meal that everyone enjoys.
PrintChicken Pesto Kabobs Recipe
Chicken Pesto Kabobs are juicy, flavorful skewers featuring tender chicken marinated in basil pesto with colorful vegetables. They’re perfect for grilling at summer cookouts, family dinners, or easy weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grill
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- Wooden or metal skewers
Instructions
- Soak wooden skewers in water for at least 30 minutes if using.
- Whisk together the basil pesto, olive oil, lemon juice, garlic powder, salt, and black pepper in a large bowl.
- Add the chicken cubes and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Thread the marinated chicken onto skewers, alternating with the bell peppers, onion, and zucchini.
- Preheat the grill to medium-high heat.
- Grill the kabobs for 12–15 minutes, turning every few minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Brush with additional pesto during the last few minutes of grilling if desired.
- Let the kabobs rest for 5 minutes before serving.
Notes
- Chicken thighs can be substituted for extra juicy kabobs.
- Add cherry tomatoes, mushrooms, or pineapple chunks for more variety.
- Mix crushed red pepper flakes into the pesto for a spicy version.
- Finish with grated Parmesan cheese or a squeeze of fresh lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 kabob
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
