Grilled Chicken Skewers With Deconstructed Pesto

1. 1

   Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), youre ready to cook.

2. 2

   (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

3. 3

   Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but arent jammed together.

4. 4

   Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes.

5. 5

   To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.

6. 6

   Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.