Grilled Caprese Pesto Chicken Skewers.

Bright, juicy, and just the right amount of smoky — these Grilled Caprese Pesto Chicken Skewers are the kind of weeknight-to-weekend recipe that feels special without being fussy. Think tender chicken kissed by the grill, finished with basil pesto, pops of cherry tomato, little mozzarella balls, and a luscious burrata for serving. They come together quickly and hold their own at a backyard cookout, picnic, or breezy dinner on the patio.

Why you’ll love this recipe

• Fresh flavors: basil pesto and lemon juice brighten every bite.
• Textural contrast: tender chicken, juicy tomatoes, creamy mozzarella, and soft burrata make every skewer exciting.
• Simple prep: a quick marinade, skewer, grill, and assemble routine that’s easy to follow.
• Customizable: swap in plant-based mozzarella or change up the pesto if you prefer.

Ingredients

Serves 4-6

• 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 (to taste)
• 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

Tools you’ll need

• Mixing bowls
• Whisk or fork
• Skewers (metal or soaked wooden skewers)
• Grill or grill pan
• Tongs and a brush for oiling the grill

Preparation overview

We’re marinating the chicken in a bright pesto-balsamic mixture, threading it onto skewers with cherry tomatoes and mozzarella balls, grilling until charred and cooked through, then serving the skewers topped with fresh basil and creamy burrata. The method is straightforward, and the result is impressive.

Step-by-step Instructions

1. Make the marinade: In a medium bowl, whisk together 2 tablespoons extra virgin olive oil, 2/3 cup basil pesto, 1/3 cup balsamic vinegar, 3 tablespoons honey, and 2 tablespoons lemon juice until smooth. Season the mixture with kosher salt, black pepper, and chili flakes to taste.
2. Marinate the chicken: Place 2 pounds boneless skinless chicken breasts cut into bite-size chunks into a large bowl or shallow dish. Pour the pesto-balsamic marinade over the chicken and toss until every piece is well coated. Cover and refrigerate for at least 20 minutes and up to 2 hours to let the flavors penetrate.
3. Prepare the skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated chicken chunks onto the skewers, alternating with 2 cups cherry tomatoes and 1/2 cup mozzarella balls. Leave a little space between pieces so heat can circulate and the chicken cooks evenly.
4. Preheat and oil the grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan with additional extra virgin olive oil to prevent sticking.
5. Grill the skewers: Place the skewers on the hot grill and cook until well browned and cooked through, about 10–12 minutes, turning every 2–3 minutes so each side gets a little char. Use a meat thermometer if you like; the chicken is done when it reaches an internal temperature of 165°F (74°C).
6. Rest and finish: Transfer the cooked skewers to a plate and let them rest for 3–5 minutes. This short rest helps the juices redistribute for a moister bite.
7. Plate and add burrata: Arrange the skewers on a serving platter. Tear open 8 ounces burrata cheese at room temperature and place it in the center or drape pieces over the skewers so the creamy center melts slightly with the warm chicken.
8. Garnish and serve: Scatter 2 cups fresh basil leaves over the platter, drizzle any reserved marinade lightly (if desired), and finish with an extra pinch of kosher salt, black pepper, and a few more chili flakes if you like heat. Serve immediately so the burrata stays soft and pillowy.

Serving suggestions

Serve these Grilled Caprese Pesto Chicken Skewers with crusty bread or a simple grain salad to make it a full meal. A chilled glass of white wine or sparkling water with lemon pairs beautifully. For a lighter approach, serve over peppery arugula tossed with a splash of extra balsamic vinegar.

Make-ahead tips

• Marinate the chicken up to 2 hours in advance, but don’t skewer until you’re ready to grill so the tomatoes and mozzarella stay bright.
• You can pre-thread the skewers and refrigerate for up to 1 hour before grilling. If chilled, let them sit at room temperature for 10 minutes before placing on the hot grill.
• If you prefer, grill the chicken pieces separately and assemble skewers right before serving to keep the mozzarella from over-melting.

Notes on ingredients and swaps

• For a dairy-free version, substitute the mozzarella balls and burrata with a plant-based soft cheese or omit and serve extra fresh basil for a dairy-free finish.
• If you can’t find marinated mozzarella balls, plain small bocconcini work just as well — they’ll soak up a touch of the grilled flavor.
• Adjust the amount of chili flakes to taste. Start small if you’re unsure and sprinkle more on the finished platter for those who like heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300°F / 150°C) until heated through, then add fresh basil and any remaining burrata or soft cheese at serving.

Final thoughts

These Grilled Caprese Pesto Chicken Skewers are a celebration of simple, fresh ingredients coming together. The pesto-balsamic marinade gives the chicken a rich, herb-forward base while the burrata adds indulgent creaminess that makes every bite feel elevated. Whether you’re cooking for friends or planning a relaxed family dinner, these skewers deliver on flavor and ease.