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Caprese Chicken Kebabs What better way to start out grilling season than with these Chicken Caprese Skewers? These are a new summer staple!
Bite-sized chicken pieces and cherry tomatoes are threaded onto skewers and cooked on a grill to give them a fire kissed char, then you add fresh mozzarella and finish them off with homemade pesto and a sweet and tangy balsamic glaze.
Chicken Caprese Skewers on white plate
Chicken Caprese Skewers Ingredients For these healthy caprese skewers, you’ll need:
Chicken breasts Olive oil Fresh mozzarella balls Grape or cherry tomatoes Fresh basil (and lots of it!) Parmesan Pine nuts or walnuts Garlic Balsamic glaze Salt and pepper
ingredients for caprese chicken kebabs How to Make Caprese Skewers Cut the chicken into bite-sized pieces and prep other ingredients. Preheat your grill.
diced chicken caprese skewers
Thread chicken and tomatoes onto skewers. Brush just lightly with oil and season with salt and pepper.
brushing olive oil onto chicken skewers Grill until chicken is cooked through, about 4 – 6 minutes per side.
grilling caprese chicken skewers
While the chicken is grilling, prep the pesto in a food processor.
pesto ingredients in food processor for caprese skewers Blitz it up until you get this magic sauce…
homemade pesto in food processor
Then add mozzarella to each end and serve the skewers warm with plenty of pesto and balsamic glaze. So much goodness!
Chicken Caprese Skewers drizzled with homemade pesto
How to Make Balsamic Glaze If you can’t find the store-bought balsamic glaze or would just prefer to make it yourself, here’s how to do so:
In a small saucepan, whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil, then reduce heat to medium-low. Simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 – 13 minutes. Let cool (it will thicken more as it cools). Can I Make These With Chicken Thighs? Definitely! I’d still recommend buying boneless skinless chicken thighs though, as they’re much easier to dice.
How Do You Know When the Chicken is Done? You’ll know the chicken is fully cooked through when it register 165 degrees F in the center, or when its juices no longer run pink. When in doubt, cut open one of the chicken pieces to see if it’s still pink in the center.
close up of Chicken Caprese Skewers
Tips for the Best Caprese Skewers If you want even more flavor, you can season the chicken as well (I was just trying to cut back on the ingredients list). Season with onion powder, garlic powder and Italian seasoning. Use a store-bought pesto if short on time. It’s not as good and the color isn’t as pretty, but in a pinch it will work. Already have sirlion steak on hand? I’m sure these caprese skewers would be good with steak in place of chicken. Make the balsamic glaze from scratch if you’re all about homemade.
Chicken Caprese Skewers
A perfect summer recipe! Bite size chicken pieces and cherry tomatoes are threaded onto skewers and cooked on a grill to give them a light fire kissed char, then you finish them off with fresh homemade pesto and a sweet and tangy balsamic glaze.
2 3/4 lbs boneless skinless chicken breasts 1 lb. grape tomatoes 3 Tbsp olive oil 4 (8 oz) package mozzarella balls, drained Salt and freshly ground black pepper 3 Tbsp store-bought or homemade balsamic glaze Homemade Pesto 2 cups (40g) slightly packed fresh basil leaves 3 Tbsp finely shredded parmesan cheese 2 Tbsp pine nuts or chopped walnuts 1 large garlic clove, minced (1 1/2 tsp) 1/3 cup olive oil (regular or extra virgin) Instructions If using wooden skewers soak in water at least 1 hour (I like to soak overnight. I used 11 8-inch skewers). Preheat a grill over medium-high heat to about 425 degrees. Thread chicken and tomatoes onto skewers (as pictured above, 4 pieces of chicken and 3 tomatoes per skewer). Brush both sides with 1 Tbsp olive oil and season both sides with salt and pepper. Grill chicken kebabs about 4 – 6 minutes per side until chicken registers 165 in center. Meanwhile prepare pesto, in a food processor pulse basil, parmesan, pine nuts and garlic several times until minced. Season with salt and pepper to taste and with food processor running slowly pour in olive oil.
Once kebabs have cooked through remove from grill and thread one mozzarella ball onto each end of the skewer, spoon pesto over kebabs and drizzle with balsamic glaze. Serve warm. Notes If you want even more flavor, you can season the chicken as well (I was just trying to cut back on the ingredients list). Season with onion powder, garlic powder and Italian seasoning.