Spicy Grilled Chicken Skewers with Cilantro Pesto

Cut the chicken breasts into 2 inch cubes (and if you hate this step, be sweet to your butcher and he will do it for you—and in my experience this has always been free.)

Combine the dry seasonings (sugar through salt) in a small bowl then rub it over the chicken cubes. Either let the chicken marinate in the dry rub by placing it in the fridge for up to 12 hours or grill immediately.

Skewer the chicken cubes onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.

Heat the grill to medium-high heat. Grill the chicken on one side for 5 minutes, flip and grill for another 5 minutes. Place chicken on top rack of the grill or over indirect heat and continue cooking for 5 more minutes. Remove from grill.

To make the pesto: pulse the cilantro, parsley, peanuts, lime juice and garlic in a food processor until well minced. Add the oil and blend until smooth. Season with salt and pepper to taste.

Serve the grilled chicken with your favorite side dish, and pesto drizzled on top.