Best Chicken Skewers With Tarragon Pistachio Pesto Recipes

PESTO CHICKEN KABOBS

Pesto Chicken Kabobs image

Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.

Provided by Christina

Categories Trusted Brands: Recipes and Tips Panasonic

Time P1DT26m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup pesto
2 tablespoons fresh lemon juice
12 cherry tomatoes
12 red onion chunks
6 wooden skewers, soaked in water for 20 minutes
salt and ground black pepper to taste

Steps:

Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
Place the skewers into the grill pan and set the timer for 3 minutes.
Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Allow to rest for about 5 minutes.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g

CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO

Chicken Skewers with Tarragon-Pistachio Pesto image

Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé\. Have a guest bring ice cream, sorbet, or cookies for dessert.

Provided by Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/4 cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal skewers

Steps:

Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.