Simple Grilled Chicken Pesto Skewers
Simple Grilled Chicken Pesto Skewers are a fantastic blend of juicy grilled chicken and aromatic pesto, making them a delightful dish for any occasion.
Equipment
- Grill
- Mixing Bowl
- Skewers
Ingredients
Chicken
- 1.5 pounds Boneless, Skinless Chicken Breasts Cut into 1-inch cubes.
Pesto
- 1 cup Pesto Sauce Homemade or store-bought.
Vegetables
- 1 cup Cherry Tomatoes Adds sweetness and color.
- 1 medium Zucchini Sliced into half-moons.
- 1 Bell Pepper Chopped into bite-sized pieces.
- 2 tablespoons Olive Oil For marinating.
- to taste Salt and Pepper For seasoning.
- 1 tablespoon Lemon Juice For acidity.
Skewers
- as needed Wooden or Metal Skewers Soak wooden skewers in water for 30 minutes.
Instructions
- Begin by preparing the chicken. Cut the boneless, skinless chicken breasts into 1-inch cubes.
- In a large mixing bowl, combine the chicken cubes with 1 cup of pesto sauce. Ensure each piece is well-coated and let it marinate in the refrigerator for at least 30 minutes.
- While the chicken marinates, prepare the vegetables: wash and slice the zucchini, chop the bell pepper, and rinse the cherry tomatoes.
- Once the chicken has marinated, take the skewers and start assembling. Thread a piece of chicken onto the skewer, then add a cherry tomato, followed by a piece of zucchini and bell pepper. Repeat until the skewer is filled.
- Preheat your grill to medium-high heat and lightly brush the grates with olive oil.
- Place the skewers on the grill, ensuring they are spaced apart for even cooking. Cook for about 10-12 minutes, turning every few minutes until the chicken reaches an internal temperature of 165°F.
- Remove the skewers from the grill and let them rest for a few minutes before serving.
- Drizzle the skewers with fresh lemon juice before serving.
- Serve warm, garnished with fresh basil or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.