Recipes and Cooking Pesto Chicken and Radicchio Skewers Be the first to rate & review! Chicken marinates in a citrus-basil pesto before sharing stick space with purple radicchio. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Updated on June 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 4 hrs 25 mins Servings: 4 Yield: 8 skewers, 3/4 cup sauce Jump to Nutrition Facts Ingredients 1 ½ pound boneless skinless chicken breasts or thighs ¼ cup pesto ¼ cup fresh lemon juice 1 small, round head radicchio Fresh basil (optional) Parmesan Cream Sauce Directions Cut chicken into 1-inch cubes. Set a resealable plastic bag in a shallow dish. In the bag, combine pesto, lemon juice, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Add chicken, seal, and turn to coat; refrigerate 4 to 8 hours. Cut radicchio into 8 wedges, then cut each wedge crosswise in half so each piece is about 1 1/2 to 2 inches across and 3/4 inch thick. If using wood skewers, soak them in water at least 30 minutes before grilling. Thread two pieces of radicchio on each of eight 10- to 12-inch skewers. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. each salt and pepper. Remove chicken from marinade, reserving marinade. Add marinated chicken pieces to the skewers. Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.) Grill 8 to 10 minutes, occasionally brushing with reserved marinade before turning skewers over halfway through, until chicken is fully cooked (165°F) and radicchio is charred. If you like, top with fresh basil. Serve with Parmesan Cream Sauce for dipping. Parmesan Cream Sauce In a small saucepan bring 1 cup heavy cream and 2 smashed garlic cloves to a boil over medium. Reduce heat and simmer until thickened and reduced to 3/4 cup, about 12 minutes. Remove from heat; remove garlic and discard. Add 1/2 cup grated Parmesan cheese and 1/4 tsp. black pepper, stirring until cheese is fully melted. If the sauce cools and firms before serving, gently rewarm over low heat. Makes 3/4 cup sauce.Nutrition analysis per serving: 246 calories, 5 g protein, 3 g carbohydrate, 24 g total fat (15 g sat. fat), 76 mg cholesterol, 0 g fiber, 2 g total sugar, 20% Vitamin A, 0% Vitamin C, 197 mg sodium, 10% calcium, 1% iron Rate it Print Nutrition Facts (per serving) 598 Calories 48g Fat 7g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 598 % Daily Value * Total Fat 48g 62% Saturated Fat 20g 100% Cholesterol 164mg 55% Sodium 859mg 37% Total Carbohydrate 7g 3% Total Sugars 2g Protein 34g Vitamin C 9.1mg 46% Calcium 174mg 13% Iron 1.5mg 8% Potassium 444mg 9% Fatty acids, total trans 1g Folate, total 30.7mcg Vitamin B-12 0.5mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.