Ingredients:
- 6 (10-inch) bamboo or wooden skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup fresh homemade pesto sauce, divided
- 2 cups cherry or grape tomatoes
- 1 cup pitted green olives
- Sea salt and freshly ground black pepper, to taste
- Fresh basil, chopped for garnish
Instructions:
- In a large bowl, combine the cubed chicken and 1/2 cup of pesto sauce, ensuring even coating.
- Allow the mixture to marinate, covered in the refrigerator, for at least 20 minutes.
- Soak wooden skewers in water for a minimum of 20 minutes to prevent burning on the grill.
- Preheat an outdoor grill or an indoor grill pan over medium heat.
- Thread the pesto-coated chicken, cherry tomatoes, and olives onto the skewers.
- Lightly season the skewers with sea salt and pepper to taste.
- Grill the skewers, turning occasionally, for approximately 10-12 minutes or until the chicken is thoroughly cooked.
- Garnish with chopped basil before serving.
Tips:
- Ensure even marination of chicken for enhanced flavor throughout.
- Soaking wooden skewers prevents burning while grilling.
- Don’t overcook the chicken to retain its juiciness and tenderness.
