4chicken breasts (about 1-1.5 pounds)cut into bite-sized pieces
Salt and pepper
Season chicken breasts with salt and pepper. Place in a large baggie with Italian dressing. Seal baggie and place in the refrigerator. Allow to marinate for at least 1 hour.
Remove chicken from refrigerator.
Slide chicken onto skewers, alternating pieces of chicken with cherry tomatoes, until ingredients are used up.
Brush kabobs with pesto using a pastry brush or rub on using clean hands.
Place on a hot grill over medium heat for about 5-7 minutes. Flip. Continue cooking for an additional 5-7 minutes until chicken is cooked through.
Can I substitute the chicken breast for a different cut? Yes! Substitute chicken breast for chicken tenderloin or boneless chicken thighs. You can even use boneless pork chops, if you'd rather.
To get the marinade to really soak into the chicken, poke it with a fork first in multiple places. This will help the chicken tenderize, while adding extra flavor.
To keep skewers from lighting on fire on the grill, soak them in water while the chicken marinates.
No skewers? No problem! To grill without skewers, simply prepare your ingredients as instructed in steps 1-4 of the recipe. Then wrap chicken and tomatoes in a foil packet, and follow the cooking instructions in step 5.
Baking instructions: To bake your pesto chicken kabobs, prepare them using the recipe steps 1-4. You can choose to use skewers or bake them without. Place chicken and tomatoes on a baking sheet. Then bake at 425°F for about 15 minutes, or until chicken is cooked through.