Lemon Pesto Chicken Kabobs Recipe
Juicy and flavorful Lemon Pesto Chicken Kabobs marinated in a zesty blend of basil pesto, lemon juice, and a classic vinaigrette, grilled to perfection for a quick and delicious meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes (includes marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1/3 cup Newman's Own Classic Oil and Vinegar Dressing
- 1/3 cup purchased basil pesto
- 3 tablespoons fresh-squeezed lemon juice
- 1 tablespoon Spike Seasoning or another all-purpose seasoning blend
Additional
- High smoke-point oil or non-stick spray for grill
Instructions
- Prep the chicken: Trim any visible fat and undesirable parts from the chicken breasts. Cut each breast in half lengthwise, then cut each half into 2-inch pieces for even kabob sizes.
- Make the marinade: In a bowl, mix together the Newman's Own Classic Oil and Vinegar Dressing, basil pesto, fresh lemon juice, and Spike Seasoning until well combined.
- Marinate the chicken: Place the chicken pieces into a Ziploc bag or a plastic container with a tight-fitting lid. Pour the marinade over the chicken and turn the bag or container to coat all the pieces evenly. Refrigerate and let marinate for 8-10 hours or longer for enhanced flavor.
- Prepare to grill: When ready to cook, drain the chicken in a colander placed in the sink and discard the marinade. Allow the chicken to come to room temperature for even cooking.
- Preheat the grill: Brush or spray your grill grates with a high smoke-point oil or non-stick spray to prevent sticking. Preheat the grill to medium heat.
- Assemble the kabobs: Thread the chicken pieces tightly onto skewers. If using standard skewers, push the pieces closely together so they don't rotate when turning the kabobs on the grill.
- Grill the kabobs: Place the skewers on the grill and cook about 15 minutes, turning often to brown all sides evenly. The chicken should be lightly browned, firm yet juicy, but not hard to the touch.
- Serve: Remove kabobs from grill and serve hot for a delicious, satisfying meal.
Notes
- Marinating the chicken for longer than 10 hours will increase flavor but avoid exceeding 24 hours to maintain texture.
- If you don't have Spike Seasoning, substitute with your favorite all-purpose seasoning blend.
- Use blade-type or double skewers to prevent chicken from spinning when turning kabobs on the grill.
- Always discard marinade after draining; do not reuse as it contains raw chicken juices.
Find it online: https://cookedbygrace.com/lemon-pesto-chicken-kabobs-recipe/
