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Grilled Chicken Skewers with Kelp Pesto

Grilled chicken thighs smothered with sea asparagus pesto
Course Main Course
Cuisine American
Keyword chicken skewers with kelp pesto
Servings 4

Ingredients

  • 3 boneless chicken thighs, skin removed
  • 3 tbsp Foraged & Found Wild Provisions Sea Asparagus Pesto
  • 1 tbsp brown sugar
  • 1/8 tsp crushed red pepper flakes
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper

Instructions

  • Cut chicken into bite-sized pieces and place in medium-sized bowl.
  • Add ingredients to bowl and mix thoroughly.
  • Thread chicken on skewers. 5-7 pieces on each skewer will fill 10 six-inch skewers.
  • Heat gas grill to medium-high heat (approximately 300 degrees). Clean grill and lightly oil.
  • Place skewers on the grill, using tongs to flip over after approximately 8 minutes and cook the other side until internal temperature is 165 degrees.
  • Remove from heat and cover loosely with tin foil to rest for 5 minutes.