Grilled Chicken Kabobs with Cilantro Pesto
These Grilled Chicken Kabobs are seasoned with a sweet-and-spicy wet rub, then grilled until juicy and caramelized. Serve with the optional cilantro pesto for a bright, fresh finish that balances the heat and adds even more flavor.
Servings: 4
Equipment
- Food Processor for pesto
- 4-8 wooden or metal skewers
Ingredients
For the Skewers:
- 1 teaspoon brown sugar light or dark
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts or thighs
- oil for greasing pan
For the Cilantro Pesto:
- 2 cups cilantro leaves ~1 large bunch
- ½ cup parsley leaves
- ¼ cup roasted peanuts
- ¼ cup fresh lime juice ~2 medium limes
- 2 cloves garlic peeled
- ½ teaspoon kosher salt more if nuts unsalted
- ¼-⅓ cup extra virgin olive oil
Instructions
For the Chicken Skewers:
- If using wooden skewers, place in a shallow dish, cover with water, and let soak for at least 30 minutes. Skip this step if using metal skewers.
- In a medium mixing bowl, combine 1 teaspoon brown sugar, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, and ½ tablespoon extra virgin olive oil to form a thick paste.
- Remove and discard any fat or grizzle from the chicken, then cut into 2-inch evenly sized cubes.
- Add the chicken to the bowl with the seasonings and toss to coat, using your hands to rub the mixture evenly over the chicken. At this point, you can cover the bowl and refrigerate for up to 12 hours, or immediately begin cooking the chicken. I find the flavor is best if you let marinate in the fridge for 30-60 minutes.
- When ready to grill, lightly grease the grill grates or grill pan with oil, then preheat to medium-high heat.
- Skewer the chicken onto metal skewers or wooden skewers that have been soaked, then place onto the preheated grill. Grill for 5 minutes, undisturbed. Flip, and grill for another 5 minutes. If the chicken is not thoroughly cooked through, reduce the heat to low, and continue to cook for 3-5 minutes. For chicken breasts, aim for an internal temperature of 165℉; for chicken thighs, aim for closer to 185℉.
- Serve with the pesto on the side for dipping or lightly drizzled over the skewers.
For the Cilantro Pesto:
- To a food processor fitted with an s-blade, add the 2 cups cilantro leaves, ½ cup parsley leaves, ¼ cup roasted peanuts, ¼ cup fresh lime juice, 2 cloves garlic, and ½ teaspoon kosher salt and pulse several times until the peanuts and garlics are well minced.
- With the food processor running, drizzle in the extra-virgin olive oil and process until combined. Start with ¼ cup, increasing up to ⅓ cup if needed for a smoother consistency. Taste and adjust seasonings if needed.
- Cover and refrigerate if not served immediately.
Video
Notes
Control the Heat: Omit the cayenne from the spice rub.
Peanuts in Pesto: If using salted peanuts, reduce the added salt slightly and adjust to taste. Almonds, cashews, or pepitas can be used in place of peanuts.
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.
Bake the Skewers: 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.
Nutrition is approximate and based on using about 2 tablespoons of pesto.
Nutrition
Calories: 216kcal | Carbohydrates: 6g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 675mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1435IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
