Pesto chicken kabobs make an easy, tasty summertime entree. Pesto and chicken go well together, and broiling the chicken makes it very juicy!
I make these tasty pesto chicken kabobs whenever I have homemade pesto sauce that I want to use up.
I do have other great recipes that use up pesto sauce, such as pesto shrimp and pesto stuffed mushrooms. But these pesto chicken kabobs are so easy, so delicious, and the kids love them, which I can’t say about the mushrooms. And if you have kids, you know that you end up making what they will agree to eat!
It’s not that my husband and I suffer when eating these kabobs. On the contrary! They are incredibly flavorful and juicy. Chicken and pesto go really well together, and I love how easy it is to make these pesto chicken kabobs in the broiler and how juicy they come out.
How to make pesto chicken kabobs
It’s an easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- You simply toss cubed chicken breast in pesto sauce.
- Thread them on skewers.
- Then broil 4 minutes per side. That’s it!
Needless to say, if you don’t have homemade pesto sauce, you can use store-bought. Just make sure it’s made with olive oil and not with not-as-healthy vegetable oils.
What side dishes go with pesto chicken kabobs?
This dish is ready so quickly, that I don’t really have time to cook a side dish! So I most often serve them with a simple tomato salad or with olive oil broccoli salad. Sometimes I quickly steam broccoli in the microwave and serve that as a side dish.
Is this a healthy recipe?
What about leftovers?
If you have leftovers of these pesto chicken kabobs, they keep for 3-4 days in the fridge, in an airtight container. I do recommend eating them cold as a salad topping, as reheating tends to dry them out. But if you’d like to reheat them, use the microwave on 50% power and reheat them covered.
Pesto Chicken Kabobs
- 8 wooden skewers
- Olive oil spray
- 1 1/2 lb. boneless skinless chicken breast
- 1/4 cup pesto sauce
- Soak the skewers in water for 30 minutes to prevent the food from sticking to them and to help prevent them from burning when broiled.
- Heat broiler on high (450 degrees F). Set an oven rack to 4 inches below the flame. Line a large baking sheet with foil and lightly spray it with olive oil spray.
- Cube the chicken breasts into 1-inch cubes. In a bowl, toss with the pesto (I use my hands to make sure all chicken pieces are well-coated).
- Thread on the skewers and arrange in a single layer on the prepared baking sheet. To prevent the ends of the wooden skewers from charring, cut two narrow strips of foil and place them across both ends of the row of skewers.
- Broil 4 minutes on each side. Serve immediately.