6boneless skinless chicken thighs or 3 chicken breasts(500 grams)
1 1/2cupscherry tomatoes
1tbsp lemon juice
Cut the chicken into 1 inch cubes and place in a zip loc bag.
Combine the ingredients for the pesto in a food processor and pulse until smooth. Place 1/3 of the pesto in a container and place in the fridge for later. Pour the remaining 2/3 of the pesto in with the chicken and leave to marinate for minimum 1 hour but preferably overnight.
Soak 6 wooden skewers in water for a minimum of 30 minutes (skip this step if you are using metal skewers)
Preheat the grill to medium high heat.
Thread the skewers alternating between a chunk of chicken and a cherry tomato. Place the skewers on the BBQ and spoon any of the remaining pesto from the bag over the chicken. Make sure you do this right after placing the raw chicken on the grill so there is no risk of cross contamination.
Cook the chicken for approximately 8-10 minutes turning frequently until fully cooked through. Serve the skewers with the remaining 1/3 of the pesto.