Grilled Chicken Skewers with Kelp Pesto
Grilled chicken thighs smothered with sea asparagus 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.