Pesto chicken caprese skewers with juicy chicken, fresh mozzarella, and tomatoes off the grill in 25 minutes. ♡
These easy pesto chicken caprese skewers turn a backyard grill into an Italian patio in 25 minutes. Marinated pesto chicken cubes thread between fresh mozzarella balls, cherry tomatoes, and basil leaves, then char on the grill so the cheese softens slightly into the chicken. For more ideas, see our Cajun Chicken Alfredo Pasta.
Summer grilling that looks fancy but cooks in one quick pass. Let’s make it together.
Ingredients
Pesto Chicken Caprese Skewers
- 1.25 lbs boneless skinless chicken breast, cut into 1 inch cubes
- 1/3 cup basil pesto, store bought or homemade
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 20 mini fresh mozzarella balls (ciliegine), drained
- 20 cherry tomatoes
- 20 leaves fresh basil, large
- 8 wooden skewers, soaked 30 minutes
- 2 tbsp balsamic glaze, for drizzling
How to Make Pesto Chicken Caprese Skewers
- **Marinate.** Toss chicken cubes with pesto, olive oil, lemon juice, salt, and pepper in a bowl. Rest 15 minutes.
- **Thread.** On each skewer alternate chicken, mozzarella ball, cherry tomato, basil leaf folded in half. Repeat until you fill the skewer leaving 2 inches at one end for handling.
- **Heat.** Heat grill to medium high (about 400F). Brush grates with oil to prevent sticking.
- **Grill.** Cook skewers 6 to 8 minutes total, turning every 2 minutes, until chicken hits 165F and tomatoes blister.
- **Rest.** Move skewers to a platter and rest 3 minutes so the chicken juices settle.
- **Drizzle.** Drizzle balsamic glaze over the skewers. Serve immediately while the cheese is still warm.
Why This Recipe Works
Marinating the chicken in pesto before threading does double duty as flavor and tenderizer. The acid in the lemon juice softens the chicken proteins so the bite stays juicy on the grill, and the pesto coats every piece with garlic, basil, and pine nut flavor that toasts into a green crust as it cooks.
Threading the mozzarella between dense ingredients shields it from the direct flames. Tomatoes and chicken absorb most of the heat, leaving the cheese to soften without melting away through the skewer. Pull the skewers when the cheese gets shiny but before it pools on the grill.
Finishing with a drizzle of balsamic glaze right at serving is the move that turns these from skewers into a restaurant plate. Balsamic plus pesto plus charred tomato is the holy trinity of Italian flavor, and the glaze adds the sweet tangy hit that ties everything together. For more ideas, see our Sheet Pan Honey Balsamic Chicken Veggies.
Tips
- Soak wooden skewers in water 30 minutes so they do not burn.
- Use mini fresh mozzarella balls (ciliegine) for the easiest threading.
- Pat tomatoes dry before threading so the marinade sticks.
- Store leftover skewers in the fridge up to 3 days, the cold chicken is great in salads.
- Reheat in a 350F oven for 8 minutes, the cheese will melt slightly.
- Common mistake: do not over crowd the grill. Leave 1 inch between skewers for even char.
Variations
- Use shrimp instead of chicken and grill 2 minutes per side.
- Add chunks of zucchini or bell pepper for more veggies.
- Use mini bocconcini wrapped in prosciutto for a cured meat upgrade.
- Drizzle with hot honey instead of balsamic for sweet heat.
- Use sun dried tomato pesto for a deeper red sauce flavor.
- Make it grain free and serve over a bed of arugula with lemon.
Looking for more recipes? Try our Slow Cooker Beef Stew or Air Fryer Crispy Potato Wedges next.
Common Mistakes to Avoid
- Skipping the skewer soak: Wooden skewers char and snap when dry. 30 minute soak prevents this.
- Cooking too long: Mozzarella melts away after 8 minutes. Aim for 6 to 8 minutes total.
- Using cold marinade: Bring chicken to room temp 15 minutes before grilling for even cooking.
- Adding balsamic glaze before grilling: The sugar burns. Drizzle at serving only.
Pesto Chicken Caprese Skewers
Ingredients
Method
- **Marinate.** Toss chicken cubes with pesto, olive oil, lemon juice, salt, and pepper in a bowl. Rest 15 minutes.
- **Thread.** On each skewer alternate chicken, mozzarella ball, cherry tomato, basil leaf folded in half. Repeat until you fill the skewer leaving 2 inches at one end for handling.
- **Heat.** Heat grill to medium high (about 400F). Brush grates with oil to prevent sticking.
- **Grill.** Cook skewers 6 to 8 minutes total, turning every 2 minutes, until chicken hits 165F and tomatoes blister.
- **Rest.** Move skewers to a platter and rest 3 minutes so the chicken juices settle.
- **Drizzle.** Drizzle balsamic glaze over the skewers. Serve immediately while the cheese is still warm.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
