Recipe | Pesto Chicken & Tomato Skewers

I think it very unfortunate that the BBQ can still be considered the “Man’s Domain”. I remember quite clearly having to “prove” my BBQ skills to a good friend of mine, only to be told in the end (admittedly with his tail between his legs) that I was a much better BBQ master than he ever was. BBQ’ing uses the same principal cooking techniques as anything in the kitchen, therefore I don’t care who you are, give it a whirl on the old grill. The weather is calling for it, and right in time for the holiday long weekend!


Pesto Chicken & Tomato Skewers

Serves 4


  • 4 boneless, skinless chicken breasts (or thighs – whatever you have on hand), cubed
  • 2 pints cherry tomatoes
  • 1 cup pesto, store-bought or here
  • Coarse salt and freshly cracked black pepper
  • Neutral oil (vegetable, peanut, or otherwise)
  • All natural bamboo skewers, soaked


Soak the skewers in water for 10 minutes before assembling, this will help them from catching on fire.  Assemble the skewers; I used the smaller sized skewers, so I was able to fit 3 pieces of chicken and 4 cherry tomatoes, but you decide on what they will look like. Season with coarse salt and freshly cracked black pepper. 

Preheat the grill to M.O.M (medium, off, medium) – the internal temperature should reach around 350 – 400F. Use a paper towel to rub your grill with a touch of neutral oil, to prevent sticking. 

Carefully place each skewer in a cross-hatch format to the grates. Close the lid and let cook for 3 minutes. Give the skewer a quarter turn, then close again and let cook. Continue this process until you’ve successfully created grill marks on all sides. At this point, each skewer with pesto on all sides. Remove from the grill and serve. 

I like to serve the skewer as is, and allow my guests to remove each piece as they see fit. If you prefer to de-skewer everything prior to serving, by all means :). 

Serve alongside a light salad or rice or quinoa, or a baked potato. Your options are endless. 

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