Ingredients
Chicken
- 2 lbs chicken thighs, trimmed of fat and cut into 1 1/2-inch square pieces
Marinade
- 2/3 cup homemade pesto (or store-bought, plus extra for topping)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Slice them into 1 1/2-inch square pieces to ensure even cooking and easy skewering. Place the pieces in a large bowl and toss thoroughly with the pesto until every piece is well coated.
- Assemble skewers: Thread the marinated chicken pieces tightly onto 4 to 6 metal skewers or bamboo skewers that have been soaked in water for at least 30 minutes to prevent burning during grilling.
- Preheat and oil the grill: Clean the grill grates with a wire brush and lightly oil them to prevent sticking. Preheat the grill to medium-high heat, aiming for 400-450°F to ensure a good sear and thorough cooking.
- Grill the chicken: Place the skewers on the hot grill grates. Cook for 18 to 22 minutes total, flipping the skewers every 5 to 6 minutes to promote even cooking and achieve a nice char on all sides. Use a meat thermometer to confirm the internal temperature reaches 165°F to ensure food safety.
- Rest and serve: Once cooked, transfer the skewers to a clean cutting board and allow the chicken to rest for a few minutes. This helps retain juices and improves texture. Serve with additional pesto if desired.
Notes
- Soaking bamboo skewers before grilling prevents them from burning.
- Ensure chicken reaches the safe internal temperature of 165°F before serving.
- The pesto can be homemade or store-bought depending on convenience and preference.
- This recipe can be adapted for other meats or vegetables as desired.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-inspired
