How To Make Chicken Caprese Skewers
These chicken caprese skewers are grilled and glazed with a savory pesto sauce for a richer dish. Serve a couple of these for your next BBQ party!
Serves:
Ingredients
- 1¾lbschicken breasts,boneless skinless
- 1lbgrape tomatoes
- 1tbspolive oil
- 8ozmozzarella balls,(1 package), drained
- salt and freshly ground black pepper
- 3tbspbalsamic glaze
For Homemade Pesto:
- 2cupsfresh basil leaves,slightly packed
- 3tbspParmesan cheese,finely shredded
- 2tbsppine nuts,or walnuts, chopped
- 1½tsplarge garlic clove,minced
- ⅓cupolive oil,regular or extra virgin
Instructions
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If using wooden skewers, soak them in water for at least 1 hour. Preheat a grill over medium-high heat to about 425 degrees F.
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Thread the chicken and tomatoes onto skewers, in 4 pieces of chicken and 3 tomatoes per skewer.
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Brush both sides with olive oil, then season with salt and pepper.
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Grill the chicken kebabs for 4 to 6 minutes per side until the chicken registers 165 degrees F in the center.
Homemade Pesto:
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In a food processor, pulse the basil, parmesan, pine nuts, and garlic several times until minced.
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Season with salt and pepper to taste, then with the food processor running slowly, pour in the olive oil.
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Once the kebabs have cooked through, remove them from the grill, then thread one mozzarella ball onto each end of the skewer.
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Spoon the pesto over the kebabs, then drizzle with balsamic glaze. Serve warm, and enjoy!
Nutrition
- Calories: 636.00kcal
- Fat: 45.95g
- Saturated Fat: 13.67g
- Trans Fat: 0.17g
- Monounsaturated Fat: 22.62g
- Polyunsaturated Fat: 6.57g
- Carbohydrates: 8.03g
- Fiber: 1.65g
- Sugar: 4.50g
- Protein: 46.93g
- Cholesterol: 141.23mg
- Sodium: 795.69mg
- Calcium: 348.56mg
- Potassium: 681.14mg
- Iron: 2.44mg
- Vitamin A: 194.59µg
- Vitamin C: 14.51mg
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