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Pesto-Marinated Chicken Kabobs

Makes 4 servings

Prep time: 10 minutes, Marinating time: about 2 hours, Grilling time: 8 to 10 minutes

Marinade

• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1 package Weber® Grill Creations® Tomato Garlic Pesto Marinade Mix
  
  
• 4 boneless, skinless chicken breast halves, 6 to 8 ounces each
  
  
• 2 medium yellow bell peppers, stemmed, seeded, and cut into 1-inch squares
• 16 small cherry or grape tomatoes, stemmed
• 8-10 metal or wooden skewers (soak wooden skewers in water for at least 30 minutes)

In a large, resealable plastic bag combine the marinade ingredients.

Cut each chicken breast in half lengthwise and then cut each half into equal-size pieces, about 1-1/2 inches each. Add the chicken, bell pepper squares, and tomatoes to the bag. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for about 2 hours, turning the bag once or twice.

Pour the contents of the bag onto a rimmed platter or sheet pan. Thread the chicken pieces with the vegetables onto skewers, alternating the ingredients. Discard the marinade.

Grill the kabobs over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the chicken is cooked through and the vegetables are crisp-tender, 8 to 10 minutes, turning once or twice.

Serve warm.

Tip: Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.

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