To start, cut the chicken thighs into uniform bite size pieces that will fit on the skewers. Soak your skewers in water for about an hour before grilling to prevent the skewers from burning on the grill!
I usually marinate 3-4 hours before grill time. You can marinate the chicken for 30 minutes up to 12 hours, up to you! In a small bowl whisk together the marinade ingredients. Put chicken thighs into a ziplock bag and pour in the marinade. Seal it up and shake the bag to make sure all of the chicken is coated. Put in the fridge until ready to grill.
In a bowl add in mayo, sour cream, buttermilk, fresh chopped dill, pesto, and salt. Whisk together until incorporated. Taste and adjust seasonings as needed!
After the chicken has marinated remove from the bag and place on a plate. Grill for 8-10 minutes on direct high heat (450-550 F) until internal temperature reaches 165 degrees farenheit.
Once the chicken is done, serve up the skewers. I drizzled extra pesto on mine, and dipped in plenty of herby pesto ranch. Serve with my favorite oven-baked sweet potato fries and enjoy!
