Asian Peanut Butter Pesto Grilled Chicken Skewers

PhotobucketI was hoping to enter this dish in the Great Peanut Butter Exhibition, but just realized that the deadline was today at noon! Whether or not it gets in that blog event, you will love these easy grilled chicken skewers, great for quick barbecues. The pesto only takes minutes in the food processor and the chicken marinates for a few hours in the fridge. Update! I would also like to enter this photo into the “Click” photography contest created by Bee and Jai of Jugalbandi. The theme for June is “Stacks”.Asian Peanut Butter Pesto Grilled Chicken1 whole boneless, skinless chicken breast (about 1 1/4 pounds), cut into thick stripssalt and pepper2 tablespoons chopped mint leaves3 tablespoons chopped cilantro leaves2 garlic cloves, crushed1/3 cup crunchy peanut butter2 tablespoons fresh ginger root, choppedpinch of sugar1/4 cup vegetable oilscallions, thinly sliced, for garnishbamboo skewers, soaked for about an hour in cold waterThread the chicken strips lengthwise onto the bamboo skewers. Season with salt and pepper.In a food processor, combine mint and cilantro leaves, garlic cloves, peanut butter, ginger root, sugar and vegetable oil. Process until coarsely chopped. Spread half over chicken skewers. Cover and refrigerate for 2 to 3 hours. Refrigerate remaining pesto.Preheat a gas grill on medium for 10 minutes, or a cast iron grill pan on the stove over medium heat for 5 minutes. Oil grill or if using a cast iron grill on the stove, add about a tablespoon of oil. Either way, grill chicken, turning frequently for 5-7 minutes.Arrange on dish and serve with remaining pesto.Printer Friendly Recipe


  1. Eliana
    June 22, 2009 / 4:57 pm

    I love making pesto at home and am always trying to fiure out ways to have it in other than pasta. This is a neat recipe. Thanks.

  2. dining table
    January 26, 2011 / 12:40 am

    This is something nice and perfect for a party. Love chicken and pesto!

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