These Grilled Chicken Kabobs are coated in a simple sweet-and-spicy wet rub that yields caramelized edges, smoky char, and juicy chicken every time. The bright cilantro pesto is the star addition — fresh, slightly nutty, and tangy — and it works both as a sauce and a dipping condiment, cooling the heat from the rub and adding another layer of flavor.
Grilled Chicken Kabobs at a Glance
- Serves: 4 as a main dish
- Time Needed: About 30 minutes active; marinate 30–60 minutes for deeper flavor
- Simple Ingredients: Pantry staples plus chicken and fresh herbs
- Allergy-Friendly: Dairy-free and gluten-free
- Flavor Profile: Sweet, slightly spicy, and bright when finished with pesto
- Suited For: Weeknight dinners, backyard cookouts, and guests
Why This Recipe Works
These skewers stand out because the spice mix is made into a wet rub, which clings to the chicken and encourages caramelization while protecting the smaller pieces from drying out. A touch of brown sugar helps form browned edges on the grill, and the cilantro-peanut pesto adds freshness and a pleasant nuttiness that balances the heat.
- Wet rub for even coverage. Olive oil in the rub helps seasonings stick and keeps chicken pieces moist on the grill.
- Brown sugar boosts caramelization. It encourages golden, flavorful edges without tasting overly sweet.
- Breasts or thighs both work. Thighs are more forgiving and stay juicier; breasts are leaner.
- Pesto tones the spice. Cilantro, lime, and peanuts mellow the heat and add bright, layered flavor — make extra for other dishes.
Recipe Highlights
- Key Tips
- Notes on Ingredients
- Variations
- Step-by-Step Walkthrough
- Cilantro Pesto
- Serving Suggestions
- FAQs
- Full recipe details (ingredients, instructions, nutrition)
Key Tips & Mistakes to Avoid
- Soak wooden skewers. If you use wooden skewers, soak them for at least 30 minutes to prevent burning. Metal skewers do not need soaking.
- Cube the chicken evenly. Cut pieces about 2 inches so they cook at the same rate.
- Don’t skip the olive oil in the rub. The oil keeps the smaller pieces moist and helps the seasoning form a coating that caramelizes.
- Leave a little space between pieces. Thread the chicken snugly but not packed tight so heat can circulate for even browning.
- Let the grill do the work. Don’t move the skewers too soon; let them develop a crust and release naturally from the grates.
- Cook to temperature. Use a digital thermometer: 165°F for breasts, and nearer 185°F for thighs for tender results.
Notes on Ingredients
- Chicken: Use boneless, skinless breasts or thighs. Thighs remain juicier and are more forgiving; breasts are leaner and cook a little faster.
- Brown sugar: Balances chili powder and cayenne while helping to caramelize the exterior.
- Cilantro + parsley: Combining both herbs prevents the pesto from tasting overwhelmingly cilantro-forward.
- Lime juice: Fresh lime is recommended for brightness; bottled juice can be flat.
- Roasted peanuts: Offer the best flavor in the pesto; if using salted peanuts, reduce added salt accordingly.
- Olive oil: Extra virgin olive oil is ideal for the pesto; a light olive oil works fine in the wet rub if preferred.
Variations
- Milder: Omit the cayenne for a kid-friendly version.
- Different nuts: Swap peanuts for almonds, cashews, or pepitas.
- Add vegetables: Alternate chicken with red onion, zucchini, or bell peppers on the skewers.
- No grill: Use a grill pan or broiler, turning occasionally until cooked through.
How to Make Grilled Chicken Kabobs
The skewers come together quickly with minimal prep. The cilantro pesto is optional but highly recommended — its herbs, lime, and peanuts pull all the flavors together and elevate the dish.
- Combine the olive oil, brown sugar, chili powder, kosher salt, black pepper, and cayenne in a bowl to form a thick paste; set aside.
- Trim any fat and cut the chicken into 2-inch, evenly sized cubes.
- Toss the chicken with the seasoning paste to coat evenly. Cover and chill for 30–60 minutes for best flavor, or up to 12 hours. If pressed for time, you can grill immediately.
- Thread the chicken onto metal skewers or onto wooden skewers that have been soaked.
- Preheat and lightly oil the grill grates to medium-high. Grill the kabobs 5 minutes per side, undisturbed, then flip and grill another 5 minutes. If not fully cooked, reduce heat and cook 3–5 more minutes until the proper internal temperature is reached.
- Remove the kabobs and serve with cilantro pesto on the side for dipping or drizzled over the top.
How to Make Cilantro Pesto
This pesto is different from a classic basil pesto. Made with cilantro, parsley, roasted peanuts, lime, and garlic, it’s bright, slightly nutty, and refreshing. It may seem optional, but it dramatically lifts the dish.
- Pulse cilantro, parsley, roasted peanuts, fresh lime juice, garlic, and kosher salt in a food processor until the peanuts and garlic are finely chopped.
- With the processor running, drizzle in extra-virgin olive oil until the pesto reaches a sauce-like consistency, starting with 1/4 cup and adding up to 1/3 cup as needed.
- Taste the pesto and adjust salt or lime to suit your preference. Refrigerate if not serving immediately.
Serving Suggestions
These kabobs are versatile. Here are a few ways to serve them:
- Over sweet potatoes: Serve the chicken atop mashed or baked sweet potatoes and drizzle with pesto for a sweet, spicy, herbaceous plate.
- Rice bowls: Place skewers over cilantro-lime rice and finish with pesto for bright, complementary flavors.
- Over grits: The sweet-spicy chicken pairs nicely with creamy grits and the pesto ties the dish together.
- Keep grilling simple: Pair with grilled vegetable skewers or grilled corn to keep all cooking outdoors; finish with grilled fruit for dessert.
- Skip pesto: Serve with a cooling ranch or remove the chicken from skewers to use in salads, sandwiches, or pasta dishes.
- Use leftover pesto: It’s excellent on grilled steak, mixed into grain bowls, or as a sandwich spread.
Storage Tips
- Storage: Keep leftover chicken and pesto in separate airtight containers in the refrigerator. Chicken will keep for up to 3 days; pesto for up to 5 days.
- Reheat: Gently rewarm chicken in a dry skillet or microwave until heated through.
- Pesto consistency: If the pesto thickens when chilled, stir in a little olive oil or lime juice before serving to loosen it.
Grilled Chicken Kabob FAQs
Yes. Seasoned chicken can be refrigerated for up to 12 hours before grilling. Threading can be done just before cooking for best texture.
Yes. Freeze the cubed, seasoned chicken for up to 3 months. Thaw overnight in the fridge before threading and grilling.
Yes. Pesto can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 1 month and thawed before use.
Thighs are juicier and forgiving, while breasts are lean and cook a bit quicker. Either works with proper attention to temperature.
Yes. Bake on a lightly greased sheet pan at 425°F for 15–20 minutes, turning once, until the chicken reaches the recommended internal temperature.
More Favorite Grilled Entrées
- Grilled Teriyaki Chicken
- Grilled Marinated Flank Steak
- Grilled Marinated Greek Chicken
- Easy Grilled Shrimp Skewers
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Grilled Chicken Kabobs with Cilantro Pesto
Ingredients
For the Skewers:
- 1 teaspoon brown sugar (light or dark)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- Oil for greasing the grill
For the Cilantro Pesto:
- 2 cups cilantro leaves (~1 large bunch)
- 1/2 cup parsley leaves
- 1/4 cup roasted peanuts
- 1/4 cup fresh lime juice (~2 medium limes)
- 2 cloves garlic, peeled
- 1/2 teaspoon kosher salt (adjust if nuts are salted)
- 1/4–1/3 cup extra-virgin olive oil
Instructions
For the Chicken Skewers:
- If using wooden skewers, soak them in water for at least 30 minutes. Skip if using metal skewers.
- In a medium bowl, combine brown sugar, chili powder, kosher salt, black pepper, cayenne (if using), and olive oil to form a thick paste.
- Trim chicken, cut into 2-inch cubes, and add to the seasoning paste. Toss to coat. Marinate 30–60 minutes in the refrigerator, or up to 12 hours.
- Preheat and lightly oil grill grates to medium-high heat.
- Thread chicken onto skewers and grill 5 minutes per side without disturbing, then flip and grill another 5 minutes. If necessary, reduce heat and finish cooking until internal temperature reaches 165°F for breasts or closer to 185°F for thighs.
- Serve skewers with cilantro pesto on the side or drizzled over the chicken.
For the Cilantro Pesto:
- In a food processor, pulse cilantro, parsley, roasted peanuts, lime juice, garlic, and kosher salt until peanuts and garlic are minced.
- With the processor running, drizzle in olive oil until the pesto reaches a sauce-like consistency, starting with 1/4 cup and adding up to 1/3 cup as needed. Taste and adjust seasoning.
- Cover and refrigerate if not serving immediately.
Equipment
- Food processor (for pesto)
- 4–8 wooden or metal skewers
Notes
Control the heat: Leave out the cayenne to make the skewers milder.
Peanut swap: If you prefer, use almonds, cashews, or pepitas in the pesto.
Storage: Store chicken and pesto separately; chicken keeps for up to 3 days and pesto up to 5 days in the refrigerator.
Bake option: Bake skewers at 425°F on a lightly greased sheet pan for 15–20 minutes, turning halfway, until the chicken is cooked through.
Nutrition figures are approximate and assume about 2 tablespoons of pesto per serving.
Nutrition
Carbohydrates: 6 g
Protein: 27 g
Fat: 12 g
Nutrition information is automatically calculated and should be used as an approximation.