Chicken Skewers with Tarragon-Pistachio Pesto

The tarragon-pistachio topping for these chicken skewers is also great on goat cheese crostini or pasta. Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé. Have a guest bring ice cream, sorbet, or cookies for dessert.
4 SERVINGS

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY José Picayo

APRIL 2011

INGREDIENTS

  • 1/2 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons unsalted natural pistachios
  • 1 tablespoon fresh lemon juice
  • 1 medium garlic clove, peeled
  • 1/4 cup olive oil
  • 16 1-inch pieces red onion (1/3 inch thick)
  • 16 1-inch squares red bell pepper
  • 8 lemon slices, halved
  • 1 pound chicken tenders (about 8 large)

PREPARATION

  • Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
  • Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Quick Chicken Slideshow.
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