Marinate the chicken tenders in half of the pre-made pesto for 1 to 12 hours. Use a ziploc bag and get all of the air out for the best results.
Oil the grids and then preheat the grill to high, about 400°F.
Thread the marinated chicken onto the skewers, grill over direct heat for 4 to 5 minutes per side, until the flesh is opaque and the juices run clear.
Before serving, toss the remaining pesto (NOT the stuff left in the marinating bag) with the pasta or rice that you are serving the chicken with for added flavour.