If you're looking to elevate your weeknight dinner with a burst of Italian flavor, look no further than these Grilled Chicken Skewers with Deconstructed Pesto! This delightful dish combines succulent pieces of chicken marinated to perfection and grilled to juicy, charred perfection, all topped with a fresh, vibrant pesto that’s as easy to make as it is delicious. Whether you're hosting a summer barbecue or simply craving a tasty meal, this recipe is sure to impress your family and friends. Ready to tantalize your taste buds? Let's dive into this mouthwatering culinary adventure!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 cup basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Skewers
Instructions
- Prepare the chicken by cutting the chicken breast into uniform 1-inch cubes, ensuring even cooking and consistent size.
- Soak wooden skewers in cold water for 30 minutes to prevent burning during grilling.
- Create the deconstructed pesto by toasting pine nuts in a dry skillet over medium heat until golden and fragrant, approximately 3-4 minutes.
- In a food processor, combine basil leaves, toasted pine nuts, garlic, Parmesan cheese, and half the olive oil. Pulse until roughly chopped but not completely smooth.
- Season chicken cubes with salt and pepper, then thread evenly onto pre-soaked skewers, leaving small spaces between pieces to ensure proper heat circulation.
- Preheat grill or grill pan to medium-high heat (approximately 400-450°F).
- Brush chicken skewers lightly with remaining olive oil to prevent sticking and enhance browning.
- Grill skewers for 6-7 minutes per side, rotating to achieve even char marks and internal temperature of 165°F.
- Remove skewers from heat and let rest for 3-5 minutes to allow juices to redistribute.
- Plate skewers and drizzle with deconstructed pesto, serving immediately while warm.
Tips
- Uniform Chicken Pieces: Make sure to cut the chicken breast into uniform 1-inch cubes. This ensures they cook evenly and stay juicy throughout the grilling process.
- Soak Your Skewers: If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. This prevents them from burning and adds a subtle flavor to the chicken.
- Toast the Pine Nuts: Don’t skip the step of toasting the pine nuts! This enhances their flavor and adds a delightful crunch to your pesto.
- Pulse, Don’t Puree: When making your pesto, pulse the ingredients in the food processor until roughly chopped. This gives your pesto a nice texture rather than a smooth paste.
- Preheat the Grill: Ensure your grill or grill pan is preheated to medium-high heat (around 400-450°F) for the best grilling results. This helps achieve those beautiful char marks and locks in moisture.
- Don’t Overcrowd the Skewers: When threading the chicken onto the skewers, leave small spaces between the pieces. This allows for proper heat circulation and even cooking.
- Rest Before Serving: After grilling, let the skewers rest for 3-5 minutes before serving. This helps the juices redistribute, making each bite even more flavorful.
- Serve Warm: Drizzle the deconstructed pesto over the skewers just before serving to keep the flavors fresh and vibrant. Enjoy your delicious creation while warm for the best experience!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 35g
Saturated Fat: 7g
Cholesterol: 95mg
