Chicken Pesto Kabobs
45 min










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Ingredients
- 1 cup pesto, homemade or store-bought
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 1/4-inch cubes
- 2 pints cherry tomatoes
- Kosher salt and freshly ground black pepper, to taste
Instructions
5 steps
- 1
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain chicken from the pesto.
- 2
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
- 3
Preheat grill to medium high heat.
- 4
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.
- 5
Serve immediately, garnished with parsley, if desired.
Progress
0 / 5 steps





