Garlic Butter Chicken Skewers with Avocado Walnut Pesto

For the Chicken Skewers: Cut chicken breast into chunks, season generously with Heath Riles Garlic Butter rub, and thread onto skewers. Cook them on a grill (such as a Pellet Joe) at 350°F (175°C) until the internal temperature of the chicken reaches 165°F (74°C). 

For the Avocado Walnut Pesto: Combine 1 ripe avocado, 1/3 cup walnuts, 1 cup packed fresh basil, 1 garlic clove, 2 tablespoons lemon juice, zest from 1 lemon, 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons water in a blender. Blend all ingredients until smooth. Add an additional splash of water if a thinner consistency is desired. 

Serving: Spoon the freshly blended pesto over the chicken skewers immediately after they come off the grill to maintain its creamy texture and bright green color.