Chicken Pesto Kabobs
Cubed chicken breast marinated in basil pesto, skewered with cherry tomatoes and grilled to 165Ā°F, finished with fresh parsley.
š³ Cook: 12 min
Ingredients
| 1 cup | 240 ml | pesto, homemade or store-bought |
| 1 1/2 pounds | 680 g | boneless, skinless chicken breasts, cut into 1 1/4-inch cubes |
| 2 pints | 945 ml | cherry tomatoes |
| ā | kosher salt and freshly ground black pepper, to taste | |
| 2 tablespoons | 30 ml | chopped fresh parsley leaves |
Instructions
- In a gallon-size Ziploc bag or large bowl, combine the chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the pesto.
- Thread the chicken and cherry tomatoes onto skewers; season with salt and pepper to taste.
- Preheat the grill to medium-high heat.
- Add the skewers to the grill and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165Ā°F, about 10-12 minutes.
- Serve immediately, garnished with parsley if desired.
Notes: These can also be baked for 20-25 minutes at 425Ā°F.