Equipment
Ingredients
Chicken & Marinade
- 600 g boneless skinless chicken thighs, cut into 3cm bite-sized pieces
- 30 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 2 garlic, minced
- 5 g kosher salt
- 2 g black pepper, freshly ground
Deconstructed Pesto Topping
- 15 g fresh basil, leaves only, gently torn
- 30 g pine nuts, raw, to be toasted
- 25 g parmesan cheese, shaved or coarsely grated
- 15 ml extra virgin olive oil, for drizzling
- flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 361 kcal
- Protein
- 33 g
- Carbohydrates
- 2 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 799 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 145 mg
- Potassium
- 441 mg
- Calcium
- 98 mg
- Iron
- 1.9 mg
- Magnesium
- 60 mg
- Phosphorus
- 369 mg
- Zinc
- 3.1 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.34 mg
- Niacin
- 8.7 mg
- Folate
- 12 mcg
- Water
- 124 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine the diced chicken thighs, olive oil, lemon juice, minced garlic, kosher salt, and black pepper. Toss until the chicken is evenly coated.
Cover the bowl and allow the chicken to marinate in the refrigerator for 30 minutes. If using wooden skewers, submerge them in water to soak during this time.
Thread the marinated chicken pieces tightly onto the skewers, packing them together so they retain their juices while cooking.
Preheat a grill or grill pan over medium-high heat, roughly 200 degrees Celsius or 400 degrees Fahrenheit. Lightly oil the grates.
Place the skewers on the grill. Cook, turning occasionally, until the chicken develops a deep char and reaches an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit. This should take about 10 to 12 minutes.
While the chicken cooks, place a small dry skillet over medium-low heat. Add the pine nuts and toast them, tossing frequently, until fragrant and golden brown. Remove immediately from the pan to stop the cooking.
Transfer the cooked chicken skewers to a serving platter. Scatter the torn basil, toasted pine nuts, and shaved parmesan directly over the hot chicken. Drizzle with extra virgin olive oil and finish with a pinch of flaky sea salt.
Chef's Notes
- Soak wooden skewers in water for at least 30 minutes before threading to prevent them from catching fire on the hot grill.
- For a strictly budget-friendly variation, substitute the expensive pine nuts with lightly toasted sunflower seeds or crushed walnuts.
- Tear the fresh basil leaves by hand just before serving rather than chopping them with a knife. This prevents bruising and rapid oxidation, keeping the basil vibrant and aromatic.
- Packing the chicken tightly on the skewer reduces the exposed surface area, helping the lean thigh meat remain exceptionally juicy during high-heat grilling.
Storage
Refrigerator: 3 days — Store cooked chicken and toppings separately. Assembled dish does not keep well.
Freezer: 1 month — Freeze cooked chicken skewers only. Do not freeze the fresh basil or toppings.
Reheating: Reheat skewers in an oven at 175C until warmed through, then apply fresh toppings.
Troubleshooting
Chicken sticks and tears when trying to flip
Cause: Grill grates were not hot enough, not oiled adequately, or the meat was flipped before the crust formed
Fix: Wait 1 to 2 additional minutes; if it still sticks, use a thin metal spatula to gently scrape under the meat.
Prevention: Ensure the grill is fully preheated and grates are cleaned and oiled. Let the chicken cook undisturbed until it releases easily.
Pine nuts burn and taste bitter
Cause: Left unattended on residual heat in the pan
Fix: Cannot be fixed. Discard and start over, or omit to save money.
Prevention: Keep nuts moving constantly and remove them from the hot pan onto a cool plate the second they turn golden.
Cultural Context
Pesto alla Genovese is a traditional sauce from Genoa, Italy, historically pounded in a mortar to release the essential oils of fresh basil. This deconstructed approach nods to those classic flavors while offering a modern textural contrast. Grilling the chicken on skewers introduces a charred, smoky element that perfectly balances the bright, herbaceous garnishes.
