Grilled Pesto Chicken & Cherry Tomato Skewers
This simple, three-ingredient recipe from Twin Cities food blogger greens & chocolate is bursting with garden-fresh flavors.
Recipe - RICHFIELD
Grilled Pesto Chicken & Cherry Tomato Skewers
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
½ cup basil pesto
1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
About 20 cherry tomatoes
Directions
- Combine ¼ cup of the pesto with the chicken breasts in a large bowl; stir well to combine. Let marinate for 20 minutes, or up to overnight.
- Once marinated, thread the chicken onto skewers, alternating with cherry tomatoes. The number of skewers that this will make will depend on how long your skewers are.
- Heat your grill to medium-high.
- Place skewers on the hot grill and cook for approximately 12-15 minutes, until chicken is cooked through, turning 2-3 times throughout.
- Brush skewers with remaining ¼ cup of pesto. Serve and enjoy!
NOTE: If you use wooden skewers, be sure to soak them in water for about 30 minutes before using them so they don’t burn. Metal skewers don’t require any soaking time prior to cooking.
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Buitoni Pesto Sauce with Basil, 7 Ounce
$6.49$0.93/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
Deal
$9.65 avg/ea was $12.41 avg/ea$6.99/lb
Bushel Boy Red Cherry Tomatoes, 1 Pint
$4.99$4.99/pt
Directions
- Combine ¼ cup of the pesto with the chicken breasts in a large bowl; stir well to combine. Let marinate for 20 minutes, or up to overnight.
- Once marinated, thread the chicken onto skewers, alternating with cherry tomatoes. The number of skewers that this will make will depend on how long your skewers are.
- Heat your grill to medium-high.
- Place skewers on the hot grill and cook for approximately 12-15 minutes, until chicken is cooked through, turning 2-3 times throughout.
- Brush skewers with remaining ¼ cup of pesto. Serve and enjoy!
NOTE: If you use wooden skewers, be sure to soak them in water for about 30 minutes before using them so they don’t burn. Metal skewers don’t require any soaking time prior to cooking.