Grilled Caprese Pesto Chicken Skewers Recipe
These Grilled Caprese Pesto Chicken Skewers combine juicy, tender chicken breast pieces marinated in a flavorful basil pesto vinaigrette, skewered with fresh cherry tomatoes, and grilled to perfection. Served with creamy mozzarella balls and burrata cheese drizzled with remaining vinaigrette and fresh basil leaves, this dish delivers a vibrant and fresh twist on the classic Caprese salad with a delicious grilled flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Ingredients
Vinaigrette:
- 2/3 cup basil pesto
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
Chicken and Vegetables:
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
- 2 cups cherry tomatoes
- 1 tablespoon extra virgin olive oil (for tossing tomatoes)
- Kosher salt, to taste
- Black pepper, to taste
Cheese and Garnish:
- 1/2 cup mozzarella balls (marinated if possible)
- 8 ounces burrata cheese, at room temperature
- 2 cups fresh basil leaves
Instructions
- Prepare the Vinaigrette: In a glass jar, combine the basil pesto, balsamic vinegar, honey, and lemon juice. Season the mixture with chili flakes, kosher salt, and black pepper to taste. Shake or whisk until thoroughly combined to create a smooth vinaigrette.
- Marinate the Chicken and Toss Tomatoes: In a large bowl, toss the chicken chunks with half of the prepared vinaigrette and 1 tablespoon of extra virgin olive oil to coat evenly. In a separate bowl, toss the cherry tomatoes with 1 tablespoon extra virgin olive oil, salt, and pepper to taste, ensuring they are well coated.
- Thread the Skewers: Preheat your grill, grill pan, or skillet to medium-high heat. Carefully thread the marinated chicken chunks alternately with cherry tomatoes onto skewers. If you have extra cherry tomatoes remaining, thread them separately onto additional skewers for grilling alongside the chicken.
- Grill the Skewers: Place the skewers on the grill or skillet and cook until the chicken is cooked through and lightly charred, turning them occasionally to ensure even cooking. This should take approximately 10 to 12 minutes in total.
- Prepare the Cheese and Serve: Toss the mozzarella balls with a couple of tablespoons of the remaining vinaigrette. Arrange the mozzarella and burrata cheese on a serving plate. Place the hot grilled chicken and tomato skewers on top of the cheese. Drizzle the remaining vinaigrette over the skewers and cheese. Optionally, add extra olive oil and balsamic vinegar for added flavor. Finish by garnishing with fresh basil leaves. Serve immediately and enjoy this delightful grilled Caprese-inspired dish.
Notes
- Use marinated mozzarella balls if available for extra flavor.
- Soak wooden skewers in water for 20-30 minutes before grilling to prevent burning.
- If you don't have a grill or grill pan, a stovetop skillet over medium-high heat works well.
- Adjust the amount of chili flakes to suit your taste for spice.
- Burrata should be at room temperature for the best creamy texture and flavor.
- Leftover vinaigrette can be stored in the refrigerator for up to a week.