Name: Double pesto chicken skewers recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 350g pack mini chicken breast fillets; 2tbsp red pesto; Zested rind and juice of 1 lemon

Nutrition Per Portion

RDA

Calories

327 Kcal

16%

Fat

26 g

37%

Saturated Fat

3 g

15%

By Sue McMahon

published 2 August 2019

These double pesto chicken skewers are perfect as part of an alfresco summer dinner - they're super simple to throw together and take just 10 minutes to cook. The key to getting the meat really tender and flavourful is to leave the marinade on for as long as you can, so make these the night before you want to eat them if possible and leave them in the fridge until you're ready to eat.

Ingredients

350g pack mini chicken breast fillets
2tbsp red pesto
Zested rind and juice of 1 lemon

For the sauce:

6tbsp mayonnaise
1-2tbsp green pesto

You will need:

Wooden skewers

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Method

Tip the chicken fillets into a bowl. Add the red pesto and lemon rind and juice and stir well to coat the chicken. Cover the bowl and refrigerate it for at least 2 hours, or overnight.
Thread the chicken on to skewers and cook on a griddle-pan, or under a grill, until the chicken is cooked.
To make the sauce, mix together the mayonnaise with green pesto and season to taste.

Top Tip for making Double pesto chicken skewers

If you plan to barbecue your chicken, soak the wooden skewers in warm water for at least 20 minutes before cooking to stop them burning.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.