Pesto Chicken Skewers

Instructions

1. Step 1

   Before handling the chicken, transfer 2 ¾ tbsp (40 gr) of the basil pesto to a small bowl. Cover and refrigerate it for finishing the cooked skewers.

   Ingredients used: 40.0 gr Basil Pesto

   Cookware: small bowl, spoon

2. Step 2

   Cut the chicken breast into evenly sized 3 cm pieces.

   Ingredients used: 700.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine 5 ¼ tbsp (80 gr) of the basil pesto with the lemon juice, olive oil, salt, and ground black pepper in a mixing bowl. Add the prepared chicken, coat thoroughly, cover, and refrigerate.

   Timer: 15 min (fixed)

   Ingredients used: 80.0 gr Basil Pesto, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 ml Olive Oil, 4.0 gr Salt

   Cookware: mixing bowl, spoon

4. Step 4

   Preheat the grill over medium heat. Thread the marinated chicken onto the skewers, leaving a small gap between the pieces.

   Timer: 10 min (fixed)

   Cookware: grill, skewers

5. Step 5

   Grill the skewers, turning every few minutes, until browned and the center of the thickest chicken piece reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the skewers to a clean platter and let them rest.

   Timer: 3 min (fixed)

   Cookware: Clean platter, tongs

7. Step 7

   Brush the rested chicken skewers with the reserved pesto and serve.

   Cookware: Clean platter, pastry brush, small bowl