Pesto Chicken Kabobs
With hundreds of positive reviews, many saying it is the best sweet and sour chicken ever, i knew that with just a few adjustments, that sweet and sour sauce would lend itself beautifully to sweet and tangy hawaiian sauce.
Recipe Summary Pesto Chicken Kabobs
Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.Ingredients | Hawaiian Chicken Kabobs Recipe Rebel1 pound skinless, boneless chicken breasts, cut into 1-inch pieces1 cup pesto2 tablespoons fresh lemon juice12 cherry tomatoes12 red onion chunks6 wooden skewers, soaked in water for 20 minutessalt and ground black pepper to tasteDirectionsCombine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.Place the skewers into the grill pan and set the timer for 3 minutes.Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Allow to rest for about 5 minutes.Feel free to substitute other veggies for the tomatoes and red onion, but those are our favorites.These could be marinated for less time with good results, but for the best flavor marinate the full 24 hours.How big or small you cut the chicken will affect the cooking time, so adjust accordingly.Info | Hawaiian Chicken Kabobs Recipe Rebelprep: 15 mins cook: 6 mins additional: 1 day total: 1 day Servings: 4 Yield: 4 servings
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