Pesto Chicken Kebabs
Grill season is here.
Serves 4 as main, or 8 as a starter
Ingredients
1/2 cup pesto (4 oz) pesto - regular or spicy
2 TBSP olive oil
1 lb Chicken thighs (approx 4), cut into quarters
Metal or wooden skewers
If using wooden skewers, start by soaking them for at least 30 mins in water. While they soak, mix pesto and oil to loosen it up. Coat chicken thigh pieces with pesto and let sit in the refrigerator for an hour or more.
Thread chicken thighs onto skewers, piercing each piece twice. You should end up with 8 wooden kebabs of 2 pieces each, or if you have long metal skewers, 2 metal skewers of 8 each.
Heat outdoor grill or grill pan over medium heat until hot. Spray lightly with oil. Grill kebabs for 4-5 minutes, turn and continue cooking until cooked through. This will depend on how hot your grill is, and how crowded the meat is on the skewer. Chicken is done at 165 degrees F (75 degree C), or juices run clear when cut.
Serve over fresh greens and cherry tomatoes or in a bun for a quick and juicy BBQ.