Chicken
Skewers
Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 tablespoons Bear Pond Farm Cilantro Pesto, plus extra for serving
- 4 tablespoons olive oil, plus extra for brushing
- 4 large skinless chicken breasts, cubed
- 12 – 14 cherry tomatoes
- 1 handful purple basil
- kosher salt
- freshly ground black pepper
Chicken Skewers
Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 tablespoons Bear Pond Farm Cilantro Pesto, plus extra for serving
- 4 tablespoons olive oil, plus extra for brushing
- 4 large skinless chicken breasts, cubed
- 12 – 14 cherry tomatoes
- 1 handful purple basil
- kosher salt
- freshly ground black pepper
Instructions:
Preheat a grill to a moderately hot temperature, ~425°F; if using coals, wait until they turn white hot.
Whisk together garlic, dried herbs, pesto and olive oil in a mixing bowl. Add cubed chicken and turn to coat evenly.
Once grill is ready, thread chicken and cherry tomatoes onto separate metal skewers. Season generously with salt and pepper.
Brush grates of grill with some olive oil. Lay skewers onto grill, cover, and cook until chicken is lightly charred and tomatoes are bursting, about 8-10 minutes; turn skewers from time to time.
Remove from grill and let rest briefly under aluminum foil until ready to serve.
When ready to serve, arrange skewers on a platter and garnish with purple basil, spooning over more pesto.
