Chili Chicken Skewers with Cilantro Pesto

By nmbigay

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

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.