Grilled Pesto Chicken Skewers (Edit recipe)

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Tender bites of chicken layered onto skewers in between seasoned red and green bell peppers and red onions, then grilled to perfection. The finishing touch is a delicious layer of pesto before coming off the grill. The pesto can be homemade or store bought. Serve it alongside a simple salad or some buttered rice.

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PREP TIME

40 minutes

COOK TIME

20 minutes

INGREDIENTS

15

Serves: 4-5

Ingredients

Peppers & Onions

2 Red Bell Pepper, chopped into large chunks
2 Green Bell Pepper, chopped into large chunks
1 Red Onion, chopped into large chunks
3 - 4 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper
1 tsp Garlic Powder

Chicken Thighs

2 lb Chicken Thighs, Boneless Skinless, cut into 4 or 5 long strips
2 tsp Extra Virgin Olive Oil
1 tsp Sea Salt
0.25 tsp Black Pepper
1 tsp Garlic Powder
1 cup Basil Pesto

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak 10 or 11 skewers in water while you prep the vegetables.
Chop the 2 large red and large green bell peppers and the one red onion into large pieces then place them into a large bowl. Separate the onion slices leaving the small interior bits together.
Add 3-4 tbsp of extra virgin olive oil, 1 tsp of sea salt, 1/2 tsp black pepper, and 1 tsp garlic powder to the bowl of peppers and onions.
Stir and combine making sure the spices coat the vegetables evenly. If needed add more olive oil. Set the bowl aside.
Lay a boneless skinless chicken thigh onto a cutting board and cut it into 4 to 5 long strips then place the chicken strips into a bowl.
Add the 2 tsp of extra virgin olive oil, 1 tsp of sea salt, 1/4 tsp of black pepper and 1 tsp of garlic powder to the chicken strips, then mix well to coat the chicken.
Assemble each skewer by placing a chunk of red onion, a chunk of red and green bell pepper then add a chicken strip making sure to not pack it in too tightly. Then repeat the process until you have three chicken strips on the skewer. Starting and ending with the vegetables.
Repeat the process, for the remaining skewers keeping in mind to add more veggies than chicken to each skewer.
Once all the skewers are ready pre-heat a gas grill to 400°F.
Place all the skewers onto the grill and turn the heat down to medium. Cook the skewers rotating often until the peppers and onions are tender and the chicken is cooked through to 165°F. The peppers will be slightly charred 20-30 minutes.
Brush the 1 cup of pesto onto the skewers rotating the skewers to coat both sides then remove them from the heat.
You can brush any remaining pesto over the chicken skewers.

Notes

You may have more vegetables than chicken leftover, simply make veggie skewers and coat them with the basil pesto when the peppers are tender. If the peppers seem dry while grilling brush the skewers lightly with olive oil to help them cook. Make the pesto a bit runny by adding a bit of olive oil to it, it will make it easier to brush onto the skewers.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	649
Fat:	47 g
Carbohydrates:	0 g
Protein:	44 g
Cholesterol:	0 g
Sodium:	1150 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.