Wednesday, September 11, 2013
Chili Chicken Skewers with Cilantro Pesto
2 chicken breasts, cubed
Sprinkle with salt, pepper, brown sugar (just a bit, 1-2 tsp.), garlic powder, and chili powder.
Toss to coat.
Thread chicken on skewers. I usually sprinkle a bit more chili powder on at this point.
Grill until firm, but still juicy, about 10 minutes. (Tip: Oil your grill, so they don't stick.)
Serve with Cilantro Pesto (see below). I really like them with baked sweet potato, drizzled with olive oil and another veggie, perhaps fresh tomato slices.
1 bunch cilantro, rinsed and spun dry in salad spinner
1 clove garlic
salt, to taste
Half or whole squeezed lemon or lime
Pulse until cilantro and garlic are chopped fine.
With motor running on processor, drizzle olive oil until the mixture starts moving freely in bowl. You're looking for a paste consistency, not liquified. I added a bit too much olive oil and so mine is a bit too runny, but it was still good.
Taste and adjust seasoning (salt, lemon juice), if needed.
Serve with Chili Chicken Skewers.
Serves 4 (Or if you're like me and heavily dip, it would serve 2; but that's okay because my kids don't have the exotic taste buds for this yet.)
This recipe has been included in Kelly the Kitchen Kop's Real Food Wednesday Blog Carnival. Check it out for other great recipes!