Chicken Caprese Kabobs

Who doesn’t like dinner better when it’s on a stick? I took a basic dish and added some protein and a skewer to liven it up. I found a similar recipe for the chicken marinade in the July 2011 issue of Sunset Magazine, then constructed the dish from there.

  • 1 cup fresh basil leaves, plus more for the skewers
  • 4 large garlic cloves
  • 2 tablespoons olive oil, plus for more serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 pint grape tomatoes
  • 1 pound small to medium bocconcini (fresh mozzarella shaped into balls)

  • In a small food processor, combine the basil leaves, garlic cloves, olive oil, salt and pepper. Pulse until smooth. Place the mixture in a large zip top bag. Add the chicken pieces, then shake the bag vigorously to distribute the marinade. Place bag in the refrigerator for at least 4 hours or overnight. Allow chicken to sit in bag at room temperature for 15 minutes before proceeding.
  • Heat a grill to medium high direct heat. Arrange the chicken on a large grill pan. I typically use the grill pan for vegetables, but it also comes in handy when wanting to make sure that small pieces of meat do not fall through the grates.
  • Once the chicken pieces are cooked through, remove them from the heat and prepare to thread the skewers. Thread chunks of chicken with grape tomatoes, bocconcini and basil leaves. Drizzle lightly with oil and sprinkle with salt and pepper. Serve immediately or cover and refrigerate.

Preparation time: 20 minutes, plus marinating time

Cooking time: 10 minute(s)

Number of servings (yield): 4

One response to “Chicken Caprese Kabobs”

  1. Brady says:

    ohhhh hell yeah!

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