In a zip-lock bag, combine the chicken and half of the pesto pot and marinate it overnight in the fridge.
Thread the chicken and cherry tomatoes onto skewers; season with salt and pepper to taste.
Preheat the grill to medium high heat.
Add the skewers to the grill and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees- this should take about 10-12 minutes.
Drizzle the skewers with some pesto and garnish with parsley.
Keep turning the zip-lock bag occasionally to ensure the chicken is being equally marinated.