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Grilled Chicken Skewers With Deconstructed Pesto

5.0(337)

Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients — fresh basil, olive oil, parmesan, pine nuts and garlic — and serve.

by John Willoughby And Chris Schlesinger

Open original recipe

Dinner, Easy, Main Course

Servings

(4–6)

Total time

40 min

Calories / serving

553 kcal

Ingredients (7)

serves

3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup plus 1/3 cup extra-virgin olive oiloil
Salt and pepper to tastesalt-and-pepper
1 cup grated Parmesan (about 2 ounces)parmesan
1 cup roughly chopped fresh basilbasil
1/3 cup toasted pine nutspine-nut
4 teaspoons minced garlicgarlic

Instructions (4 steps)

01Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
02Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren’t jammed together.
03Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.