Chili Chicken Skewers with Cilantro Pesto
By nmbigay
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Ingredients
- 2 C fresh cilantro leaves
- 1 C fresh parsley leaves
- ¼ C dry roasted peanuts
- ¼ C fresh lime juice
- 2 cloves garlic
- ½ C olive oil
- Kosher salt to taste
- 1 ¼ lb. boneless, skinless chicken breast halves
- 1 tsp brown sugar
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne
- 2 TBSP olive oil
Details
Servings 4
Preparation
Step 1
Preheat oven to 400°.
Process cilantro parsley, peanuts, lime juice, and garlic in a food processor until minced. Add ½ cup oil, blend until smooth, then season with salt.
Cut the chicken into twenty 1½-2"chunks. Combine brown sugar and seasonings in a bowl, add chicken pieces, and toss to coat. Thread 5 pieces of chicken onto each of 4 skewers.
Heat 2 TBSP oil in a grill pan that’s been coated with nonstick spray over medium-high. Grill chicken until browned well, about 5 minutes, turning occasionally. Transfer pan to the oven and roast an additional 5 minutes, or until chicken is cooked through.
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