Pesto Chicken Skewers (Grilled Chicken Pesto Kebabs)

Name: Pesto Chicken Skewers
Prep time: 10 min
Cook time: 10 min
Ingredients: ½ cup basil pesto; 2 Tbsp olive oil; 1 lemon (juiced); 1 lb chicken breasts (cut into 1-inch pieces); 1 pint cherry tomatoes; Salt and pepper (to taste); 2 Tbsp fresh basil (chopped (garnish)); ½ cup mini mozzarella balls; 2 Tbsp pesto; Optional: 1 tsp lemon zest, red pepper flakes, balsamic glaze for finishing

These Pesto Chicken Skewers are juicy, herby, and bursting with flavor 👇👇

Tender chicken is marinated in basil pesto and lemon, grilled with sweet cherry tomatoes, and topped with a creamy mozzarella-pesto drizzle. It’s the kind of dinner that tastes like a summer backyard BBQ, but it’s easy enough for weeknights

Why I Love This Recipe

If you love classic basil pesto pasta, you’ll love it grilled. Pesto works as both a marinade and sauce, coating every piece of chicken with rich herby flavor.

Big pesto flavor with a bright lemon kick
Fast cook time once marinated (perfect weeknight grill)
Skewer/kebab style that’s fun for parties or meal prep
Naturally gluten-free and easy to customize
Mozzarella finish makes it feel restaurant-worthy

The lemon adds brightness, while cherry tomatoes caramelize just enough to get that sweet-smoky pop. Everything cooks fast on the grill — under 10 minutes — and you can make the same recipe in the oven or air fryer when it’s not grilling season.

Next up – Recipe ingredients are below 👇👇

Recipe Ingredients

½ cup basil pesto (homemade or store-bought)
2 Tbsp olive oil
Juice of 1 lemon
1 lb chicken breasts, cut into 1-inch pieces
1 pint cherry tomatoes
Salt and pepper, to taste
½ cup mini mozzarella balls
2 Tbsp pesto (for topping)
2 Tbsp fresh basil, chopped (garnish)
Optional: 1 tsp lemon zest, red pepper flakes, balsamic glaze for finishing

Ingredient Spotlight: Pesto Quality

Use a high-quality basil pesto since it is the main flavor. If your jar is thick, thin with 1 to 2 teaspoons olive oil so it coats evenly and does not scorch.

Salt Check: Jarred pesto can be salty on its own. Taste the marinade before salting the chicken and season lightly at first.

Best Chicken for Skewers

Chicken breasts work best because they stay tender and hold their shape on the skewer.
If you prefer a richer flavor, chicken thighs are a great option. Cut the meat into even 1-inch cubes so everything cooks at the same rate.
Trim any thick edges so pieces are uniform and easy to thread.

Step-By-Step Instructions 👇👇

STEP 1: Marinate the Chicken

In a bowl, whisk ½ cup pesto, 2 Tbsp olive oil, and the juice of 1 lemon. Add 1 lb chicken pieces, season with salt and pepper, and marinate at least 1 hour (up to overnight for deeper flavor).

The chicken pieces are marinating in pesto sauce.

STEP 2: Prep Skewers & Grill

If using wooden skewers, soak for 30 minutes. Preheat the grill to high (~425°F) and oil the grates so the skewers don’t stick.

The chicken and tomatoes are put on the skewers, grilled, and then the mozzarella balls are added to the cooked skewers on a plate.

STEP 3: Thread the Skewers

Alternate 2 chicken pieces with 1 cherry tomato until each skewer is filled. Keep pieces even-sized so they cook uniformly.

STEP 4: Grill

Place skewers on hot grates. Grill 3 minutes per side, then flip once more and cook 2 additional minutes, or until chicken reaches 165°F internal temperature. Don’t overcook—juicy skewers are the goal!

STEP 5: Rest & Finish

Transfer to a plate and rest 3–5 minutes. Toss ½ cup mini mozzarella balls with 2 Tbsp pesto and spoon over skewers. Garnish with chopped basil and serve.

Prevent Sticking

Brush the skewers lightly with oil before grilling. Place at a slight angle to the grates to release cleanly when you flip.

Avoid Burnt Pesto

If your grill runs hot, move skewers to indirect heat for the last few minutes. This keeps the herbs from blackening while chicken finishes.

Skewers will grilled pesto chicken and tomatoes.

Other Cooking Methods

Oven: Place skewers on a foil-lined baking sheet. Bake at 425°F for 10–12 minutes, flipping once halfway. Broil for 1–2 minutes at the end for light char.
Air Fryer: Preheat to 390°F. Cook for 8–10 minutes until golden and cooked through, shaking the basket halfway.

Both methods keep the chicken juicy and are great options when you don’t want to fire up the grill.

Stovetop Grill Pan: Preheat a ridged grill pan until very hot. Cook skewers 3 to 4 minutes per side, then cover the pan for 1 minute to finish through.
No Skewers Option: Skip threading and cook marinated chicken and tomatoes in a large skillet. Toss with pesto mozzarella right in the pan and serve.

Recipe Tips

Marinate longer for bolder flavor (up to overnight).
Even 1-inch chicken cubes = even cooking and better char.
Soak wooden skewers so they don’t burn.
Oil the grill grates to prevent sticking.
Rest the chicken before serving so juices redistribute.

Clean Grates = Better Sear
Scrape grates when hot and oil a folded paper towel with tongs. Clean contact gives you that golden char without tearing.

Cut Size Matters
Aim for 1-inch cubes so the outside chars while the inside stays juicy. If pieces are smaller, reduce grill time to avoid dryness.

Breast vs Thigh
Breasts are lean and quick. Thighs are forgiving, stay juicy, and are great if you plan to reheat for meal prep.

Variations and Substitutions

Protein swaps: chicken thighs, shrimp, or firm white fish.
Veggie add-ins: zucchini, bell peppers, mushrooms, or red onion between pieces.
Acid swap: balsamic vinegar instead of lemon for a sweeter tang.
Cheese upgrade: grate fresh parmesan over the top after grilling.
Homemade pesto: blend basil, garlic, olive oil, lemon, and parmesan for a fresh version.
Lemon Zest Boost: Stir 1 teaspoon lemon zest into the marinade for extra brightness. Finish with a squeeze of lemon right off the grill.
Veggie Platter Skewers: Thread zucchini ribbons, bell pepper squares, and red onion wedges between chicken for color. Brush extra pesto on veggies after grilling.

Make Ahead & Meal Prep

Marinate in advance: Combine chicken and pesto in a bag and refrigerate up to 24 hours.
Freeze raw marinated chicken: Thaw overnight before grilling.
Cooked leftovers: Store in airtight containers 3–4 days.
Reheat: Use skillet or air fryer for a quick warm-up without drying out.

Lunch Bowl Ideas: Slice leftovers over orzo, couscous, or mixed greens. Add olive oil, lemon, and a spoon of pesto for a quick dressing.

Freezer Prep Two Ways: Freeze raw marinated chicken in a flat bag for up to 2 months and thaw overnight. Or freeze cooked skewers and reheat in the air fryer at 350°F until warm.

How to Store Leftovers

Fridge: 3–4 days in a sealed container.
Freezer: Cooked skewers up to 2 months. Thaw in fridge and reheat in air fryer or skillet.
Leftover idea: Chop cold skewers into salad bowls or wraps for quick lunches.

Serving Ideas

These skewers love lemon rice, herbed quinoa, or buttered noodles. Toss hot pasta with a little pesto and top with sliced chicken.

Orzo pasta salad or Mediterranean couscous
Grilled vegetables like zucchini or asparagus
Garlic bread for soaking up extra pesto
A side of tomato pasta sauce for dipping
Serve with garlic bread, grilled asparagus, or caprese salad. A side of buttery corn on the cob turns this into a complete summer plate.

They’re also delicious in a wrap with greens and balsamic glaze.

Pesto chicken skewers with cherry tomatoes and mini mozzarella balls also covered in pesto sauce.

FAQs

Do I have to use cherry tomatoes?

No, grape tomatoes or zucchini chunks work too. Tomatoes add color and sweetness but aren’t essential.

Can I use store-bought pesto?

Yes! Use any high-quality jarred pesto you like. If it’s thick, thin it with a bit of olive oil.

Can I make these without a grill?

Absolutely. Use a grill pan on the stovetop or bake them in the oven.

Why is my chicken dry?

It was likely overcooked or cut too small. Keep the pieces even and use a meat thermometer to check for 165°F.

Can I use homemade pesto?

Yes! Homemade pesto gives a brighter, fresher flavor and freezes well for future recipes.

How long can I marinate?

Up to 24 hours in the fridge is ideal. More than that can tighten the proteins and change the texture.

Why are my skewers flaring up?

Pesto drips can cause flames. Keep one side of the grill on lower heat and move skewers as needed to control flare-ups.

Can I use metal skewers?

Yes, and they transfer heat through the center, helping the chicken cook evenly. Wooden skewers need a 30-minute soak so they do not scorch.