Grilled Chicken Skewers with Red Pepper Pesto
Fire up your grill for these irresistible Grilled Chicken Skewers with Red Pepper Pesto, a dish that's bursting with smoky, savory goodness and a touch of Mediterranean flair. Tender, marinated chicken cubes are infused with bold flavors of smoked paprika, garlic, and oregano, then perfectly charred on the grill for an irresistible caramelized finish. Paired with a velvety homemade red pepper pesto—featuring roasted sweet bell peppers, pine nuts, Parmesan cheese, and a splash of red wine vinegar—this recipe offers a vibrant, tangy complement that takes each bite to the next level. Ready in under an hour and perfect for summer cookouts, easy weeknight dinners, or flavorful meal prep, these skewers are a healthy, protein-packed meal that tastes as good as it looks. Serve them hot with the pesto for dipping, and watch them disappear faster than you can say “seconds!”
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Sweet red bell peppers
- 3 tablespoons Pine nuts
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Red wine vinegar
- 10 pieces Bamboo or stainless steel skewers
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a medium mixing bowl.
In a small bowl, mix together 2 tablespoons of olive oil, 2 minced garlic cloves, smoked paprika, dried oregano, salt, and black pepper. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Skip this step if using stainless steel skewers.
While the chicken marinates, prepare the red pepper pesto. Roast the red bell peppers over an open flame or under a broiler until the skin is charred and blistered on all sides, about 8-10 minutes. Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and remove the seeds.
In a food processor, combine the roasted red peppers, remaining minced garlic clove, 1 tablespoon of olive oil, pine nuts, Parmesan cheese, and red wine vinegar. Blend until smooth. Taste and adjust seasoning with additional salt if necessary. Set aside.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
Serve the grilled chicken skewers hot with the red pepper pesto on the side for dipping or drizzling.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
