Best Pesto Chicken Skewers Recipes

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GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO



Grilled Chicken Skewers With Deconstructed Pesto image

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.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, main course

Time 40m

Yield 4 to 6 entree servings

Number Of Ingredients 7

3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
1 cup grated Parmesan (about 2 ounces)
1 cup roughly chopped fresh basil
1/3 cup toasted pine nuts
4 teaspoons minced garlic

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS



Grilled Chicken and Mozzarella Pesto Skewers image

Provided by Dominick Tesoriero

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 chicken breasts, cut into 1-inch dice
2 small eggplants, cut into 1-inch dice
15 baby red and yellow bell peppers
Zest of 2 oranges
Extra-virgin olive oil, as needed
Salt and pepper
Red pepper flakes, for sprinkling
2 pounds fresh mozzarella, cut into 1-inch cubes
Pesto, for topping

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 RED PEPPER PESTO



Grilled Chicken Skewers With Red Pepper Pesto image

This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips. Recipe from Bon Appetite.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

1 (7 ounce) jar roasted red peppers, drained well
1/2 cup fresh cilantro leaves
3 tablespoons balsamic vinegar
1 garlic clove, peeled
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1 pinch ground cinnamon
8 tablespoons olive oil, divided
1/2 cup whole almond, toasted (about 2 1/2 ounces)
4 chicken breasts, skinless and boneless

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.

Nutrition Facts : Calories 245.6, Fat 19.8, SaturatedFat 3.3, Cholesterol 37.1, Sodium 310.1, Carbohydrate 3.4, Fiber 1.2, Sugar 1, Protein 13.9

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

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.

GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO



GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO image

Categories     Chicken     Dinner     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 7

3 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
1 cup grated Parmesan (about 2 ounces)
1 cup roughly chopped fresh basil
1/3 cup toasted pine nuts
4 teaspoons minced garlic

Steps:

  • 1. 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.) 2. 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. 3. 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. 4. 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.

CHICKEN SKEWERS WITH RED PEPPER PESTO



Chicken Skewers with Red Pepper Pesto image

This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips.

Provided by Daily Inspiration S

Categories     Chicken

Time 25m

Number Of Ingredients 10

1 jar(s) 7-oz jar roasted red peppers, well drained
1/2 c fresh cilantro leaves
3 Tbsp balsamic vinegar
1 garlic clove, peeled
1/2 tsp dry mustard
1/2 tsp ground coriander
1 pinch cinnamon
8 Tbsp olive oil, divided
1/2 c whole almonds, toasted (about 2 1/2 oz)
4 boneless, skinless chicken breasts

Steps:

  • 1. 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.
  • 2. 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.

PESTO COATED CHICKEN SKEWERS



Pesto Coated Chicken Skewers image

Make and share this Pesto Coated Chicken Skewers recipe from Food.com.

Provided by Mandy

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

750 g chicken breast fillets, chopped
1/2 cup basil pesto
1/4 cup olive oil

Steps:

  • Thread chicken onto skewers.
  • Place in a ceramic dish.
  • Combine pesto and 1 1/2 tablespoons oil.
  • Spoon over chicken. Turn to coat.
  • Refrigerate for 30 minutes, if time permits.
  • Preheat barbecue plate on medium heat.
  • Place a piece of baking paper on barbecue plate.
  • Barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through.

Nutrition Facts : Calories 354.1, Fat 18.7, SaturatedFat 3.1, Cholesterol 120, Sodium 224.6, Carbohydrate 4.3, Fiber 3.4, Sugar 0.1, Protein 41.9

PESTO CHICKEN SKEWERS



Pesto Chicken Skewers image

Whip up these Pesto Chicken Skewers in no time. Cherry tomatoes and Parmesan give these Pesto Chicken Skewers the sophisticated flavor you're looking for.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/3 cup KRAFT Italian Vinaigrette Dressing
3 cups tightly packed fresh basil
1/3 cup KRAFT Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

  • Heat grill to medium-high heat.
  • Blend dressing, basil and cheese in blender until smooth. Toss 1/4 cup pesto with combined chicken and tomatoes. Refrigerate or freeze remaining 1/2 cup pesto for another use.
  • Thread chicken and tomatoes alternately onto skewers.
  • Grill 5 min. on each side or until chicken is done.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO RECIPE | EPICURIOUS.COM



Chicken Skewers with Tarragon-Pistachio Pesto Recipe | Epicurious.com 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 @MakeItYours

Number Of Ingredients 10

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)

Steps:

  • Puree first 5 ingredients in processor. Add
  • 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,
  • 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.
  • Per serving: 433 Calories, 30 g Fat, 3 g Fiber
  • Nutritional analysis provided by
  • Bon Appétit

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