Grilled Pesto Chicken Skewers Recipe

Ready for an effortless, flavorful grilling recipe? These grilled pesto chicken skewers require only two main ingredients—chicken breast and pesto—and deliver bright, herby flavor with minimal fuss. Whether you use store-bought pesto or a quick homemade version, these skewers make a perfect weeknight dinner, barbecue appetizer, or meal prep protein.

Pesto Chicken on the Grill

We love pesto in all forms. If you already enjoy pesto chicken pasta or a homemade basil pesto from the garden, these skewers will be an instant favorite. The combination is straightforward: tender chicken pieces coated in vibrant pesto and grilled until juicy and slightly charred.

Skewering the chicken turns this into a fun, shareable dish. Make them as a main course served with a simple salad and rice, or scale down for bite-sized appetizers at your next cookout.

What You Need

This recipe is intentionally simple. You only need two core ingredients plus a few basic kitchen items to grill the skewers.

1. Chicken breast: Boneless, skinless chicken breast is recommended for even cooking and lean protein. Boneless, skinless thighs can be used instead for a slightly fattier, juicier result.
2. Pesto: Use your favorite pesto. A classic basil pesto works beautifully, and kale or vegan pestos are excellent alternatives. Store-bought pesto is perfectly fine when you’re short on time.

If you want a quick homemade pesto, combine fresh basil (or kale), garlic, nuts (pine nuts, walnuts, or almonds), Parmesan (or a vegan alternative), olive oil, salt, and pepper in a blender and pulse until smooth.

How to Make Grilled Pesto Chicken Skewers

For best results, read through the recipe before starting. Prep time includes marinating time.

1. Preheat the grill: Heat the grill to medium-high, approximately 375ºF (190ºC).

2. Cut the chicken: Slice 1 lb. of boneless, skinless chicken breast into 1 to 1.5-inch pieces. Place the pieces in a medium bowl.

3. Toss with pesto: Add about 1/2 cup pesto to the chicken and toss until all pieces are well coated. Cover and refrigerate to marinate for 30 minutes up to 2 hours. Marinating for longer increases flavor but is optional.

4. Thread onto skewers: Thread the marinated chicken pieces onto wooden or metal skewers. If using wooden skewers, soak them for 20–30 minutes first to prevent burning.

5. Grill the skewers: Place a sheet of foil on the grill grates (optional to prevent flare-ups) and lightly spray or brush the foil with oil. Grill the skewers at 375ºF for about 15–20 minutes, turning every 5–8 minutes to brown evenly. Cook until the internal temperature reaches 160–165ºF.

Recipe

Ingredients (serves 4)

• 1 lb. boneless, skinless chicken breast, cut into 1–1.5 inch pieces
• 1/2 cup pesto (homemade or store-bought)

Instructions

1. Preheat grill to medium-high heat (around 375ºF).
2. Place chicken pieces in a bowl and toss with pesto until evenly coated. Cover and refrigerate 30 minutes to 2 hours.
3. Thread chicken onto skewers, leaving a little space between pieces for even cooking.
4. Place foil on the grill grates and brush lightly with oil, or oil the grates directly. Grill the skewers 15–20 minutes, turning every 5–8 minutes, until chicken reaches 160–165ºF internally.
5. Remove from grill and let rest 5 minutes before serving.

Tips & Notes

• Baking alternative: If you prefer the oven, bake skewers at 375ºF for 15–20 minutes until cooked through.
• Skewer yield: One pound of chicken makes roughly 5–6 skewers depending on portion size.
• Variations: Add cherry tomatoes, bell pepper, or zucchini to the skewers for extra color and vegetables. Use boneless thighs for a richer taste.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying the chicken.

Nutrition (approximate per serving)

Calories: 275 kcal; Protein: 37 g; Fat: 15 g; Fiber: 0 g; Sugar: 0 g. Nutrition is automatically calculated and should be used as an approximation.