Grilled Caprese Pesto Chicken Skewers


  • 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


  • 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!