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.
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.
If you have leftovers, they keep for 2-3 days in the fridge. I do recommend eating them cold as a salad topping, as reheating tends to dry them out.
Needless to say, if you don’t have homemade pesto sauce, you can use store bought – just make sure it is made with olive oil and not with questionable oils such as soybean or canola.
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 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.