Kitchen notes · a little help before you start
Chicken Caprese Skewers
Chicken caprese skewers have plenty to catch your eye, from the tomatoes to the little mozzarella balls at each end. Basil pesto and balsamic glaze add a bright, savory finish. Each skewer makes a cheerful plate, with several different bites to enjoy along the way.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 5
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Soak wooden skewers early
If you're using wooden skewers, get them into water well before the grill goes on. They need at least 1 hour, and an overnight soak is fine too.
2. Aim for medium-high heat
The grill should be hot enough to give the chicken some color without drying it out. About 425 degrees is the target before the skewers go on.
3. Add the mozzarella after grilling
Don't thread the mozzarella with the raw chicken and tomatoes. It goes onto the ends once the kebabs are cooked through, so it stays soft and fresh instead of melting into the grill.
Get to know the ingredients
Cut the chicken for skewers
The chicken needs to be in pieces that can thread onto skewers and cook through evenly. The guide is 4 pieces of chicken per skewer, with tomatoes between them.
Use drained mozzarella balls
Drain the mozzarella balls before adding them to the ends of the cooked skewers.
Choose your pesto nuts
The pesto can be made with pine nuts or chopped walnuts, so use whichever of those two you have. Pulse them with the basil, parmesan and garlic before adding the oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Chicken Caprese Skewers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the chicken reaches 165 in the center, take the skewers off the grill, add a mozzarella ball to each end, then spoon over the pesto and drizzle with balsamic glaze. Serve them warm.
A little more help as you go
Optional extra seasoning
The basic seasoning is salt and pepper. Add onion powder, garlic powder and Italian seasoning if you want to season the chicken more heavily.
Make the pesto while the chicken cooks
The pesto is designed to come together while the skewers are on the grill. Pulse the basil mixture first, then pour in the olive oil while the processor is running.
A few questions you might have
How do I know the chicken skewers are done?
Use the center of the chicken as your check. The skewers grill for about 4 to 6 minutes per side, and the chicken should register 165 in the center.
Can I put the tomatoes on the skewers before grilling?
Yes. The chicken and grape tomatoes are threaded together before grilling. The mozzarella is the part that waits until after the chicken is cooked.
Should the pesto be smooth?
It doesn't need to be perfectly smooth. Pulse the basil, parmesan, nuts and garlic several times until minced, then add the olive oil slowly with the processor running.
Where does the balsamic glaze go?
Drizzle it over the cooked skewers after the pesto has been spooned on. It is part of the finish, not something that goes on before grilling.
How much chicken and tomato should go on each skewer?
The recipe gives a guide of 4 pieces of chicken and 3 tomatoes per skewer. That keeps the chicken pieces separated enough to cook evenly.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
