Description
Caprese salad sticks with grilled pesto chicken is the perfect summer time skewer for lunch, appetizer or antipasto.
Ingredients
Units
Scale
- 4 chicken breasts (cubed into bite sized chunks)
- 1 cup basil pesto
- 3 Tbsps extra virgin olive oil
- 1/2 fresh lemon (juice)
- 2 cups cherry tomatoes
- 250 grams 1 tub mozzarella balls or bocconcini
- fresh basil
- salt and fresh black pepper
- metal or wooden skewers
Instructions
- Marinate the Chicken: In a bowl, season the chicken cubes with salt and pepper. Add a generous dollop of basil pesto and toss to coat evenly. Allowing the chicken to marinate for at least 30 minutes to let the flavors meld is a suggested option.
- Assemble the Skewers: Preheat the grill to medium-high heat. Thread the marinated chicken, cherry tomatoes, bocconcini, and fresh basil leaves onto the skewers, alternating for a colorful and balanced presentation.
- Grill to Perfection: Brush the skewers with olive oil to prevent sticking and a squeeze of fresh lemon juice to brighten the flavors. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is fully cooked and has a beautiful char. Ensure the tomatoes are softened, and the bocconcini has a slight melt.
- Serve with a Drizzle: Arrange the skewers on a platter. Place the mozzarella balls randomly in and around the platter. Drizzle the remaining basil pesto over the skewers (making sure to cover the mozzarella balls) just before serving for an extra burst of flavor. Add fresh basil leaves and serve.
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: Italian