Marinated Chicken Kabobs with Pesto (Grilled)

Juicy, flavor-packed marinated chicken made with basil pesto and grilled to perfection. These easy chicken kabobs come together quickly and are perfect for weeknight dinners or casual entertaining.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 544kcal

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.

Notes

For the best flavor, let the chicken marinate for at least 30 minutes, though 2 to 4 hours will give you a deeper, more developed taste. Because pesto is a gentler marinade, it also works well if left overnight without affecting the texture. Be sure to cut the chicken into evenly sized pieces so everything cooks at the same rate and stays tender.

When assembling the skewers, avoid packing the chicken and vegetables too tightly. Leaving a little space allows the heat to circulate, helping the chicken cook evenly and develop a light char instead of steaming. Grill over medium-high heat and keep an eye on flare-ups, especially if your pesto has a higher oil content. If needed, move the skewers to a cooler part of the grill.

The chicken is done when it reaches 165°F and the juices run clear. If you prefer to cook indoors, these kabobs can also be baked at 425°F for about 20 to 25 minutes, turning once halfway through. Leftovers store well in the refrigerator for up to three days and can be enjoyed cold or gently reheated. You can also freeze the marinated chicken before cooking for an easy make-ahead option.

Nutrition