Grilled Caprese Pesto Chicken Skewers.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2/3 cup basil pesto
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons lemon juice
- kosher salt, black pepper, and chili flakes
- 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
- 2 cups cherry tomatoes
- 1/2 cup mozzarella balls
- 8 ounces burrata cheese, at room temperature
- 2 cups fresh basil leaves
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Instructions
- 1. To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.
- 2. In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
- 3. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
- 4. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
- 5. To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!
Source
Original recipe: View Original
