Marinated Chicken with pesto is a simple way to bring bold Mediterranean flavor to the grill. Tender pieces of chicken are coated in basil pesto, threaded onto skewers, and cooked until lightly charred and juicy. If you have a batch of Homemade Basil Pesto on hand, this is one of the easiest ways to turn it into a fresh, flavorful dinner.
Marinated Chicken At A Glance
- 🕒 Total Time: 40 minutes (10 min prep + 30 min cook)
- 🍲 Servings: 6
- 🍴 Cuisine Type: Italian / Mediterranean Comfort
- 🌿 Flavor Profile: Savory broth with garlic, herbs, and tender beans balanced by hearty kale and a touch of Parmesan
- 📖 Dietary Info: Gluten-free, high in fiber, and easily made vegetarian by omitting pancetta or substituting olive oil
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove. The soup also freezes well for up to 2 months.
- ⭐ Why You'll Love It: A hearty, one-pot Italian soup that's simple to make, full of flavor, and perfect for cozy weeknights or a casual dinner with friends.
Save And Summarize This Recipe
Pesto is one of the easiest ways to build flavor into marinated chicken without much effort. It coats the chicken in herbs, garlic, and olive oil, creating a simple marinade that keeps everything tender and flavorful on the grill. If you want to change it up, try a Pistachio Pesto or a fresh Mint Pesto for a slightly different take that still keeps that bright, herby flavor.
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Once grilled, these kabobs pair well with simple Mediterranean sides that round out the meal. Serve them with a classic Greek Salad, a Mediterranean orzo salad, or roasted zucchini to keep things easy and balanced while letting the marinated chicken shine.
Key Ingredients
You will need the following ingredients to make this basil pesto chicken:
- Chicken (breasts or thighs) - Both work well here. Chicken breasts are lean and cook quickly, while thighs stay extra juicy and forgiving on the grill. In testing, thighs held moisture better if slightly overcooked, but breasts worked beautifully when cut into even pieces and not over-marinated.
- Pesto - This is your marinade and your flavor base, so use one you enjoy. Store-bought works just fine, but a thicker pesto coats the chicken better and doesn't slide off the skewers. In testing, thinner pesto needed less oil and more time to cling to the chicken. If you like trying other pesto recipes, you can also use the Walnut Arugula Pesto which is delicious here.
See the recipe card for quantities.
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Variations
- Yogurt - Add yogurt to the Basil Pesto marinade. I'm a big fan of using yogurt in marinades as it will help to break down the protein and make it more tender than without. It will also add a tanginess that may not be present in the pesto.
- Swap the protein - This marinade works just as well with shrimp, salmon, or even cubes of lamb. Shrimp cooks quickly, so reduce grill time, while salmon can be skewered or grilled as fillets.
- Make it a sheet pan meal - skip the skewers and spread everything on a sheet pan. Roast at 425°F until the chicken is cooked through and the vegetables are lightly charred. It's an easy, hands-off option.
How To Make Marinated Chicken: Step-By-Step
Step 1: You can use either chicken breast or chicken thighs. Cut the chicken into cubes about 2" square.
Step 2: Place in a bowl and add the prepared pesto sauce. Marinate for at least 30 minutes and up to 24 hours. The longer it marinates the more tender it will be.
Step 3: Skewer the chicken and add salt and pepper if you prefer.
Step 4: Grill the chicken until the veggies are charred and the chicken is done. A meat thermometer should register 160-165 ℉.
How to Marinate Chicken for the Best Flavor
Marinating chicken doesn't have to be complicated. A simple combination of oil, herbs, and seasoning is often all you need to build flavor and keep the chicken tender.
- Give it enough time - Let the chicken marinate for at least 30 minutes. If you have more time, a few hours or even overnight will deepen the flavor without extra work.
- Use the right balance - A good marinade includes fat (like olive oil), flavor (herbs, garlic, pesto), and a little acidity if desired. Pesto works especially well because it already combines these elements.
- Cut chicken evenly - Uniform pieces help the marinade coat everything evenly and ensure consistent cooking on the grill.
- Don't over-marinate - Unlike highly acidic marinades, pesto is gentle, but letting chicken sit too long can still affect texture. Aim for under 24 hours.
- Pat off excess before grilling - Too much marinade can cause flare-ups. Let the excess drip off so the chicken grills cleanly and gets a nice char.
Gwen's Pro Tip
If you want to save time right before grilling, marinate the chicken while on the skewers! Place the skewers on a sheet pan and pour the marinade over the top. Cover and place in the refrigerator for 30 minutes or longer.
Marinated Chicken FAQ's
Grill the chicken kabobs until done. This should take approximately 10-15 minutes. Make sure you turn the kabobs frequently so that all sides get charred.
The lid should be closed as much as possible so the chicken cooks quickly. Use a meat thermometer to monitor the chicken. The chicken should reach an internal temperature of 160-165 ℉.
If covered tightly, the kabobs should last 3-4 days. I usually take the chicken and veggies off of the skewer for storage as it's easier. You can re-warm the chicken and veggies in the microwave or eat them cold. When I eat them cold, I throw them on arugula to make a salad.
The best way to prevent your chicken kabobs from burning is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and grill until it reaches an internal temperature of 160-165°F.
Other Grilling Options
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Thank you!
Gwen
Marinated Chicken Kabobs with Pesto (Grilled)
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Equipment
- 4 Skewers
Ingredients
- 4 chicken breasts
- 1 cup pesto
- 1 bell pepper
- 8 ounces button mushrooms
Instructions
- Heat your grill.
- Cut the chicken into 2" chunks.
- In a bowl, combine the chicken and the pesto.
- Marinate for 30 minutes or up to 24 hours
- Skewer the chicken and the vegetables.
- Grill until the chicken is done and the vegetables are charred.
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