I'm grilling with my friends from Slow Travel. This sunday our secret ingredient is boneless chicken breasts. Easy enough!
I knew right away that I needed something to spice up these chunks of chicken. I found this recipe on Epicurious... The fresh pistachio pesto is AmAZinG!
Chicken K-bobs with Tarragon/Pistachio Pesto
•1/2 cup chopped fresh Italian parsley
•2 tablespoons chopped fresh tarragon
•2 tablespoons unsalted natural pistachios
•1 tablespoon fresh lemon juice
•1 medium garlic clove, peeled
•1/4 cup olive oil
•16 1-inch pieces red onion (1/3 inch thick)
•16 1-inch squares red bell pepper
•8 lemon slices, halved
•1 pound chicken tenders (about 8
Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
(I marinated my chicken in WhistleStop Marinade with a little extra tarragon)
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto
The recipe is a little detailed as far as the making of the k-bobs . . . after all, it's a summer afternoon. My recipe was actually a little more like this:
Marinate chicken ~ skewer chicken ~ grill chicken.
(each ~ stands for another glass of wine)