Ingredients
The following ingredients have 6 Servings
- 1 cup pesto, homemade or store-bought
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
- 2 pints cherry tomatoes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instruction
- In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
- Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
- Preheat grill to medium high heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
- Serve immediately, garnished with parsley, if desired.
