← Back to Search Results
grilling American
 Skewered Chicken Tenders Basted with Pesto Oil

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Whether you have garden-fresh basil and make your own pesto or buy basil pesto at the grocery store, these chicken skewers will be quick and delicious. Serve them with a mixed grill of vegetables. Think of these skewers as party appetizers, too, or tote them cold for picnic fare. They are always a big hit with children.

Yield: Serves 4

Ingredients

  • 16 7-inch bamboo skewers, soaked in water for 15 minutes, then drained
  • ¼ cup store-bought basil pesto, at room temperature
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 1/2 pounds chicken breast tenders (about 16 tenders)
  • Kosher or sea salt
  • Freshly ground pepper

Directions

Immerse the skewers before lighting the grill, so they have plenty of time to soak. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.

In a small bowl, combine the pesto and 2 tablespoons olive oil and mix well; set aside. Place the chicken breast tenders in a bowl, drizzle olive oil over the top, and brush or rub the chicken on both sides with the oil. Season generously with salt and pepper.

Thread I chicken tender onto each skewer, unless there are small pieces to combine together. Weave the tenders so the skewers pierce each piece 2 or 3 times. Bunch the meat a bit, so it covers about 5 inches of the skewer.

Oil the grill grate. Fold a footlong piece of aluminum foil in half lengthwise and lay it on the grill grate. Arrange the skewers so the exposed bamboo is protected from the flame by the foil and the meat is directly over the fire, Use 2 pieces of foil if necessary.

Grill the chicken, turning once and basting frequently with the pesto oil, until the meat is nrm and the juices run clear when a tender is pierced with a knife, about 2½ minutes per side.

Divide the skewers among warmed dinner plates. Serve immediately.


©
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

326kcal (16%)
565mg (24%)
2g
0g
18g (28%)
0g
3g (16%)
6g
1g
112mg (37%)
1g
37g
44mg
622mg
15mcg RAE (1%)
2mg (3%)
8mg (1%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-sweet-life The Sweet Life
by Kate Zuckerman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
flavor Flavor
by Rocco DiSpirito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?