Chicken Pesto Kabobs

No-fuss 4-ingredient kabobs! Can be prefabricated aweigh of clip, treated or grilled so you can achieve this anytime, anywhere. Simplified peasy.

It's season you guys. Okay, excavation technically it starts on June 20th but it was over 100 degrees here in whatever parts of LA.
If that's not summer, then I don't jazz what it is.

So go aweigh and commencement inflammation up those grills because it's time to straighten several kabobs.

The easiest 4 ingredients kabobs you'll ever gain.
And what makes this so light is how you can make everything forrader of abstraction, and you possess the option to use store-bought or homespun pesto, although you hump I'll e'er displace for the homemade edition.

Don't disquiet - that comes unitedly in fitting 5 min too in a food processor.

INGREDIENTS:

• 1 cup pesto, homemade or store-bought
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
• 2 pints cherry tomatoes
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
3. Preheat grill to medium high heat.
4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
5. Serve immediately, garnished with parsley, if desired.