This recipe transforms simple chicken skewers into a succulent, flavorful adventure with the vibrant taste of basil pesto that dances on your palate.
Ingredients
Scale:
1 cup basil pesto (store-bought or homemade)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
Salt and pepper, to taste
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 bell pepper, cut into 1-inch pieces
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
Prepare the Marinade: In a mixing bowl, combine the basil pesto, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk until well blended.
Marinate the Chicken: Add the cubed chicken breasts to the marinade. Make sure each piece is well coated; cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
Prepare the Veggies: While the chicken marinates, chop your vegetables into similar-sized pieces.
Assemble the Skewers: Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies.
Preheat the Grill: Heat your grill to medium-high heat (about 375°F to 400°F). Ensure the grates are clean and lightly oiled.
Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
