Grilled Chicken Kabobs with Cilantro Pesto

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Jun 22, 2026

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These Grilled Chicken Kabobs are coated in a simple sweet-and-spicy wet rub that delivers caramelized edges, smoky flavor, and juicy chicken every time. What makes them truly special, though, is the cilantro pesto. Bright, fresh, and slightly nutty, it doubles as both a sauce and a dip, adding layers of flavor while balancing the heat from the spice rub.

Grilled chicken kabobs on white platter topped with cilantro pesto, fresh cilantro, and chopped peanuts.

Grilled Chicken Kabobs at a Glance

Serves: 4 as a main dish
Time Needed: Ready in about 30 minutes; marinate for 30-60 minutes for even more flavor
Simple Ingredients: Pantry staples + chicken and fresh herbs
Allergy-Friendly: Dairy-free, gluten-free, and high in protein
Flavor Profile: Sweet, a little spicy, and incredibly fresh when topped with the pesto
Suited For: Weeknight family dinners and last minute company

Why This Recipe Works

These aren't your average grilled chicken skewers. A quick sweet-and-spicy wet rub gives the chicken caramelized edges and smoky flavor, while the cilantro pesto adds a fresh, nutty finish that makes the whole dish taste restaurant-worthy.

A wet spice rub coats every bite. I start with a blend of spices similar to my homemade dry rub seasoning, but with one key addition -- olive oil. The oil helps the seasonings adhere to the chicken while also protecting the smaller pieces from drying out on the grill.
A touch of brown sugar creates caramelization. As the skewers grill, the sugar helps develop flavorful browned edges.
Chicken thighs or breasts both work. Use what you have on hand and cook to the proper temperature.
The pesto balances the spice. Fresh cilantro, lime, and peanuts cool down the heat from the rub while adding layers of flavor. Bonus: Make a double batch. The pesto is fantastic on rice bowls, vegetables, grilled steak, and sandwiches later in the week.

Recipe Highlights

Kristen's Key Tips & Mistakes to Avoid

Soak Wooden Skewers. If using wooden skewers you will want to soak them for at least 30 minutes prior to using. That will prevent them from igniting when grilled. If using metal skewers, you can skip this step.
Evenly Cube the Chicken. That ensures each piece of chicken cooks at the same rate.
Don't Skip the Olive Oil. Unlike my grilled BBQ chicken breast recipe, it is best to add a bit of moisture to the spice blend. This helps keep the smaller pieces of chicken from drying out when grilled. It's the same reason I use a wet marinade for my jerk chicken kabobs.
Leave a Little Space Between the Pieces. Thread the chicken snugly, but not tightly packed. A little space allows the heat to circulate so the chicken cooks more evenly and develops better browning.
Don't Hover Over the Grill. Just like my foolproof burger recipe, it is best to let the skewers cook undisturbed until they easily release from the grates. This lets the chicken achieve irresistible caramelization.
Cook to Temperature. Don't be tempted to cut the chicken open to check for doneness. It is best to use a digital read thermometer to determine if your chicken is fully cooked through. For chicken breasts, aim for an internal temperature of 165°F; for chicken thighs, aim for closer to 185°F.

Notes on Ingredients

Ingredients for spice rubbed chicken kabobs with cilantro lime pesto labeled on counter.

Chicken: Boneless skinless chicken breasts or thighs both work well. Chicken thighs stay juicier and are more forgiving on the grill, while chicken breasts are slightly leaner.
Brown Sugar: Balances out the heat from the chili powder and cayenne pepper that season the chicken.
Cilantro + Parsley: Using both prevents the cilantro from overwhelming the pesto.
Lime Juice: Fresh lime juice is strongly recommended. Bottled lime juice can taste harsh and lacks the brightness that makes the pesto shine.
Roasted Peanuts: Roasted peanuts add the best flavor. If using salted peanuts, reduce the added salt slightly and adjust to taste.
Olive Oil: Because extra virgin olive oil is best for the pesto, I recommend using it for the wet marinade as well. Otherwise, refined light olive oil works for the chicken kabobs.

Variations

Make It Milder: Omit the cayenne pepper for a kid-friendly version.
Swap the Nuts: Almonds, cashews, or pepitas can be used in place of peanuts.
Add Veggies: Alternate the chicken with chunks of red onion, zucchini, or bell peppers.
No Grill? Cook the skewers on a grill pan or under the broiler, turning occasionally.

How to Make Grilled Chicken Kabobs

The chicken skewers come together quickly and require very little prep. While the cilantro pesto is technically optional, I highly recommend making it. The fresh herbs, lime, and peanuts tie everything together and take these grilled chicken kabobs from good to unforgettable.

Olive oil, brown sugar, and spices blended in bowl for wet spice rub for chicken kabobs.

Combine the olive oil, brown sugar, and spices in a medium mixing bowl to form a thick paste and set aside.

Cutting chicken breasts into 2-inch cubes for chicken kabobs.

Cut the chicken into 2-inch evenly sized cubes.

Cubes of chicken breasts tossed in wet spice rub made with brown sugar or chili powder.

Add the chicken to the prepared seasoning blend and toss to coat. Cover and refrigerate for 30-60 minutes for the best flavor, or refrigerate for up to 12 hours. If short on time, you can proceed immediately.

Threading cubes of spice rubbed chicken onto metal skewers.

Skewer the chicken onto metal skewers or wooden skewers that have been soaked.

Chicken Kabobs on metal skewers on grill plate.

Place the kabobs on a preheated, greased grill and grill for 5 minutes per side.

Close up of one grilled chicken kabobs topped with cilantro pesto, fresh cilantro, and chopped peanuts.

Remove the kabobs from the grill and serve with the prepared pesto on the side or drizzled over the chicken.

How to Make Cilantro Pesto

This is nothing like my basil pesto recipe. It is made with fresh cilantro, peanuts and lime juice and is bright, fresh, and slightly nutty. While technically optional, it is what transforms these grilled chicken skewers from simple to memorable.

Cilantro, parsley, peanuts, garlic cloves and salt in base of food processor.

Process the cilantro, parsley, peanuts, lime, garlic, and salt in a food processor until the peanuts and garlic until the garlic and peanuts are well broken down.

Olive oil being drizzled into food processor shoot as pesto processes.

With the food processor running, drizzle olive oil in through the shoot until a sauce-like consistency has been reached.

Processed cilantro pesto in food processor.

Give the cilantro pesto a taste to see if additional salt is needed.

Serving Suggestions

There are endless ways to serve these chicken kabobs with and without the pesto. Below are a few suggestions to guide you.

Serve over Sweet Potatoes (My Favorite!): Serve the the chicken over Mashed Sweet Potatoes or Instant Pot Sweet Potatoes and top with the pesto for a sweet, spicy, and herbaceous combination that is surprisingly good.
Make a Rice Bowl: Serve the grilled chicken kabobs over Instant Pot Cilantro Lime Rice drizzled with the cilantro pesto. The bright lime flavors make these recipes a natural pairing.
Over Grits: The sweet and spicy flavor in the chicken pair really well with homemade creamy grits, while the pesto ties it all together in a unique way.
Keep the Heat Out of the Kitchen: Serve alongside Grilled Vegetable Kabobs or Grilled Corn on the Cob to keep the cooking limited to the grill. Round out dinner with Grilled Peaches for dessert.
Skip the Pesto: Serve with Homemade Buttermilk Ranch Dressing to tame down the spice OR Take the chicken off the skewers and use to make BBQ Chicken Salad or serve over creamy grits or add to Instant Pot Fettuccine.
Leftover Cilantro Pesto? Serve it with Marinated Cilantro Lime Chicken, drizzle over Grilled Flank Steak, or use it to dress Southwest Chicken Salad.

Storage Tips

Storage: Storage: Store leftover chicken and pesto separately in airtight containers in the refrigerator. The chicken will last for up to 3 days, the pesto up to 5.
Reheat: Reheat the chicken gently in a dry skillet or microwave until warmed through.
The cilantro pesto may thicken when chilled. Stir in a splash of olive oil or lime juice to loosen before serving.

Grilled Chicken Kabob FAQs

Can I make these chicken skewers ahead of time?

Yes. The chicken can be seasoned and refrigerated for up to 12 hours before grilling.

Can I freeze the chicken?

Yes. Freeze the cubed chicken in the spice rub for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and grilling.

Can I make the cilantro pesto in advance?

Absolutely. The pesto can be prepared up to 2 days ahead and stored in the refrigerator. You can also opt to freeze the pesto for up to 1 month. Defrost in the fridge before using.

What's the best chicken for skewers?

Both breasts and thighs work well, but thighs stay juicier and are more forgiving if slightly overcooked.

Can I bake these chicken skewers instead?

Yes. Bake on a lightly greased sheet pan at 425°F for 15-20 minutes, turning halfway through, until the chicken reaches the proper internal temperature.

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