These Grilled Caprese Pesto Chicken Skewers Taste Like Restaurant Food

If you love these grilled caprese pesto, this one is a keeper. Grilled caprese pesto chicken skewers bring together everything you love about summer grilling and a fresh caprese salad. Charred chicken meets creamy burrata, bright basil, and a tangy pesto vinaigrette that ties everything together. The whole thing comes together in 30 minutes, yet tastes like you spent hours in the kitchen.

Why This Recipe Works

The secret to these skewers is the pesto vinaigrette. It seasons the chicken before grilling, then drapes over the finished dish, creating layers of flavor rather than a one-note marinade. The honey balances the acidity of the balsamic and lemon, while the chili flakes add a subtle warmth that brings out the sweetness of the tomatoes.

Grilling the chicken in bite-size chunks means faster cooking and more surface area for charring. This creates little crispy edges that contrast beautifully with the creamy cheeses. The mozzarella and burrata stay cool and soft against the warm skewers, which is exactly the textural contrast that makes this dish memorable.

What You’ll Need

For the Pesto Vinaigrette

• 2/3 cup basil pesto
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons lemon juice
• Kosher salt, black pepper, and chili flakes to taste

For the Skewers and Serving

• 2 tablespoons extra virgin olive oil
• 2 pounds boneless, skinless chicken breasts, cut into bite-size chunks
• 2 cups cherry tomatoes
• 1/2 cup mozzarella balls (marinated if you can find them)
• 8 ounces burrata cheese, at room temperature
• 2 cups fresh basil leaves
• Wooden or metal skewers (soak wooden skewers in water for 30 minutes before grilling)

How to Make These Grilled Caprese Pesto

Step 1: Build the Vinaigrette

Combine the pesto, balsamic vinegar, honey, and lemon juice in a glass jar. This is your flavor foundation. Season generously with salt, pepper, and a pinch of chili flakes. Shake well until everything is combined. The vinaigrette should taste balanced—not too acidic, not too sweet. Taste it and adjust the honey or lemon to your preference.

Step 2: Prepare the Chicken and Tomatoes

Divide the vinaigrette in half. Toss the chicken chunks with half the vinaigrette and 1 tablespoon of olive oil in one bowl. In another bowl, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil, salt, and pepper. Let both sit for a few minutes while you prepare the grill and skewers.

Step 3: Thread and Grill

Heat your grill, grill pan, or cast iron skillet to medium-high heat. Thread the chicken and tomatoes onto skewers, alternating between them. If you have extra tomatoes, thread them onto separate skewers to grill alongside the chicken. This prevents the tomatoes from becoming mushy before the chicken cooks through.

Place the skewers on the hot grill. Let them cook undisturbed for 2-3 minutes to develop a char, then turn. Continue turning occasionally throughout cooking. The chicken is done when it reaches an internal temperature of 165°F, which typically takes 10-12 minutes total depending on the size of your chunks. Look for light charring on the outside and no pink inside.

Step 4: Assemble and Serve

While the skewers are still warm, arrange the mozzarella balls and burrata on a serving plate. Toss the mozzarella with a couple tablespoons of the reserved vinaigrette. Place the hot skewers over the cheese. Spoon the remaining vinaigrette over everything. Add a drizzle of extra olive oil and a splash of balsamic if you like. Top generously with fresh basil leaves and serve immediately.

Small Tips That Make a Big Difference

• Room temperature burrata: Take the burrata out of the fridge 15-20 minutes before serving. Cold burrata is stiff; room temperature burrata is creamy and luxurious.
• Marinated mozzarella: If you can find mozzarella balls packed in oil and herbs, use those. They add extra flavor and texture compared to plain mozzarella.
• Don’t overcrowd the skewer: Leave a tiny bit of space between pieces so heat can circulate and create even browning.
• Use fresh basil: Store-bought pesto is convenient, but fresh basil leaves at the end are what make this dish sing. Don’t skip them.
• Preheat your grill properly: A hot grill creates char and prevents sticking. If using a grill pan, let it heat for at least 3-4 minutes before adding skewers.

Mistakes That Can Dry Out the Chicken

Cutting the chicken into chunks instead of thick breasts helps it cook faster and more evenly. If you grill large, thick pieces, the outside will char before the inside cooks through, and you’ll end up with dry meat. Bite-size chunks take 10-12 minutes total, which is the sweet spot for staying juicy.

Another common mistake is not turning the skewers frequently enough. Rotate them every 2-3 minutes so each side gets equal heat and develops a nice crust without burning.

Finally, don’t skip the vinaigrette. The acid and oil keep the chicken moist and flavorful. If you only season with salt and pepper, the meat will taste flat and dry by comparison.

If you enjoy this, you’ll love our These Mini Cheeseburger Slider Bites Are Dangerously Easy to Make.

Serving Ideas That Work Well

Serve these skewers with a crisp white wine like Pinot Grigio or Sauvignon Blanc. A cold rosé is also excellent. For non-alcoholic options, sparkling water with fresh lemon works beautifully.

Pair them with grilled bread brushed with garlic and olive oil, or a simple green salad dressed with lemon and oil. Roasted vegetables like zucchini, bell peppers, or eggplant complement the Italian flavors nicely.

For a lighter meal, skip the sides and let the skewers and cheese be the star. For a more substantial dinner, serve with pasta dressed in olive oil and garlic, or a grain like farro or quinoa.

How to Store Leftovers Without Ruining the Texture

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Keep the burrata and mozzarella separate from the skewers, as they don’t reheat well. Eat the cheese cold or at room temperature.

The pesto vinaigrette also keeps well in the fridge for up to 5 days in a sealed jar. If it separates, just shake it before using.

How to Reheat Without Drying Out the Chicken

The best way to reheat is gently on the stovetop. Place the skewers in a cold skillet over medium heat, cover with a lid, and warm for 3-4 minutes, turning halfway through. This reheats the chicken evenly without overcooking it.

You can also reheat in a 325°F oven for 5-7 minutes, covered with foil. Avoid the microwave, which tends to dry out the chicken.

For food safety, store cooked chicken properly and reheat to 165°F before eating.

Variations to Try

• Swap the cheese: Use fresh ricotta instead of burrata, or try smoked mozzarella for a deeper flavor.
• Add protein: Thread shrimp or scallops onto skewers alongside or instead of chicken.
• Make it vegetarian: Use thick slices of halloumi cheese, eggplant, or portobello mushrooms in place of chicken.
• Change the pesto: Sun-dried tomato pesto or arugula pesto work beautifully with these skewers.
• Add vegetables: Red onion, zucchini, or bell peppers can be threaded onto the skewers for extra volume and nutrition.

Grilled Caprese Pesto Chicken Skewers

Recipe by 50Krecipes

0.0 from 0 votes

Fresh grilled chicken skewers with cherry tomatoes, served over creamy burrata and mozzarella, drizzled with a homemade pesto vinaigrette and topped with basil. Ready in 30 minutes.

Course: Main Courses, Grilled Recipes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 tablespoons extra virgin olive oil

• 2/3 cup basil pesto

• 1/3 cup balsamic vinegar

• 3 tablespoons honey

• 2 tablespoons lemon juice

• kosher salt, black pepper, and chili flakes

• 2 pounds boneless skinless chicken breasts, cut into bite-size chunks

• 2 cups cherry tomatoes

• 1/2 cup mozzarella balls ((use marinated, if you can find))

• 8 ounces burrata cheese, at room temperature

• 2 cups fresh basil leaves

Directions

• To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.
• In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
• Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
• Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
• To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!