Ultra Easy Pesto Lemon Chicken Kabobs

Ingredients

• 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

Directions

1. Cut away any visible fat or unwanted bits from the chicken breasts. Slice each breast in half lengthwise, then cut the chicken into 2 inch pieces.
2. Stir the vinaigrette dressing, basil pesto, lemon juice, and Spike Seasoning together until the marinade is evenly combined.
3. Place the chicken pieces in a Ziploc bag or a plastic container with a tight-fitting lid. Pour in the marinade, then turn the bag or container until all the chicken is coated.
4. Refrigerate the chicken in the marinade for 8-10 hours, or longer if that works better for your schedule.
5. When it is time to cook, pour the chicken into a colander set in the sink and discard the marinade. Let the chicken come to room temperature.
6. Coat the grill with high smoke-point oil or non-stick spray, using a brush or spray, and heat it to medium.
7. Thread the chicken onto skewers. If you are not using blade-style skewers or double skewers for kabobs, press the pieces snugly against each other so they do not twist on the skewers when you turn them.
8. Grill the chicken for about 15 minutes, turning the kabobs frequently, until the pieces are lightly browned and feel firm without being hard.
9. Serve hot.