Ultra Easy Pesto Lemon Chicken Kabobs
4 boneless, skinless chicken breasts
1/3 cup purchased vinaigrette dressing
1/3 cup purchased basil pesto
3 T fresh-squeezed lemon juice
1 T Spike Seasoning, or another all-purpose seasoning blend
Trim visible fat and undesirable parts from chicken breasts and cut each breast into half lengthwise and then into 2 inch pieces.Mix together the vinaigrette dressing, basil pesto, lemon juice, and Spike Seasoning.Put the pieces of chicken into a Ziploc bag or plastic container with a tight-fitting lid, add the marinade mixture and turn over the bag or container until the chicken is coated with the marinade.Let chicken pieces marinate in the fridge for 8-10 hours (or longer is fine.)When you’re ready to cook, drain the chicken pieces into a colander placed in the sink and let chicken come to room temperature, discarding the marinade.Brush or spray the grill with high smoke-point oil or non-stick spray and preheat grill to medium.Thread chicken on to skewers. If you don’t have blade-type skewers like I used or double skewers for kabobs, be sure to push the chicken tightly together so it won’t spin around on the skewers when you turn the kabobs. (affiliate links)Grill chicken about 15 minutes, turning often, or until the chicken is lightly browned and firm, but not hard to the touch.Serve hot.