Best Chicken Skewers With Red Pepper Pesto Recipes

GRILLED CHICKEN SKEWERS WITH RED PEPPER PESTO

Steps:

• Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
• Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS

Steps:

• Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
• Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
• Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
• Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.

GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO

Steps:

• Build 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.)
• Combine 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.
• Put 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.
• Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.

GRILLED PESTO CHICKEN KABOBS

Steps:

• Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
• Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

PAN-FRIED CHICKEN WITH RED PEPPER PESTO

Steps:

• In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
• In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
• Transfer to serving plate and top chicken with pesto.