Pesto Grilled Chicken (Juicy Chicken Thigh Skewers)
This pesto grilled chicken swaps breast for juicy thighs, so the skewers stay tender with a charred, herby crust. It's the pesto chicken that actually holds up on the grill, on the table in under thirty minutes.
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Servings: 6 servings
INGREDIENTS
- 2 lbs chicken thighs trimmed from fat
- 2/3 cup homemade pesto or store bought, plus more for topping
INSTRUCTIONS
- Pat the chicken thighs dry and slice into 1 1/2-inch square pieces. Add them to a large bowl and toss with the pesto, until coated.2 lbs chicken thighs, 2/3 cup homemade pesto
- Pack them tightly onto 4-6 metal skewers, or bamboo skewers that have been soaked in water.
- Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. Transfer the cooked chicken to a clean cutting board and rest
Notes
Chicken breasts for skewers: You can use chicken breasts instead of thighs. Keep a closer eye on them because they cook faster and dry out quickly. Pull them off the heat a few degrees before 165 because they continue to cook as they rest.
Grilled chicken (no skewers): marinate the whole chicken thighs or breasts in the pesto. Grill chicken breasts (1/2 inch thick) for 4-5 minutes per side and the thighs for 10 minutes per side.
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