Fiery Italian Chicken Skewers
A Blackstone griddle recipe for Fiery Italian Chicken Skewers.
Ingredients
- 10 boneless, skinless chicken thighs, cut into chunks
- 1 large red onion, cut into wedges
- 1 large red pepper, stemmed, seeded, and cut into chunks
- For the marinade:
- 1/3 cup toasted pine nuts
- 1 0.5 cup sliced roasted red peppers
- 5 hot cherry peppers, stemmed and seeded, or to taste
- 1 cup packed fresh basil leaves, plus more to Servings
- 4 clove garlic, peeled
- 0.3 cup grated Parmesan cheese
- 1 tbsp paprika
- extra virgin olive oil, as needed
Instructions
- 1
Combine the toasted pine nuts, roasted red peppers, hot cherry peppers, basil, garlic, Parmesan, and paprika in a food processor or blender and process until well-combined.
- 2
Add in olive oil until the pesto reaches a thin consistency in order to coat the chicken as a marinade. Transfer half of the pesto to a large sealable plastic bag, and reServings the other half for serving. Add the chicken thigh chunks to the bag of pesto, seal, and massage the bag to coat the chicken. Refrigerate for 1 hour. Preheat griddle to medium-high heat and brush with olive oil. Thread the chicken cubes, red onion, and red pepper onto metal skewers. Brush the chicken with the reServingsd pesto. Cook until the chicken reaches an internal temperature of 165°F; about 5 minutes per side. Servings warm with your favorite salad or vegetables!