Chicken with Lemon Thyme Pesto

READY IN: 1hr 50mins
Recipe by Polar Bear

This recipe from Better Homes and Gardens.

Top Review by CulinaryExplorer

This was good, but I did have to change a few things to help it better suit our tastes. I added about 2 or more Tablespoons of lemon juice to the pesto mix, as well as some salt, and a little sugar. I also added more seasoning to the chicken, including garlic, lemon pepper, and thyme. Then I served it over some linguine and I wish I would have saved some of the pasta water to thin the pesto for that purpose since it is a rather thick pesto and made the noodles a bit on the dry side. I did add a bit of water but not much since I didn't think to keep the pasta water. It is a good flavor blend, but it just lacks a bit of oomph! I do like that it doesn't call for any parmesan or other forms of dairy since we are a dairy free house. At the table I found I actually wanted even more lemon so squeezed more fresh lemon juice onto my own.

Ingredients Nutrition

Directions

  1. If desired, skin chicken.
  2. Season with salt and pepper.
  3. In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
  4. With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
  5. Stir in freshly ground black pepper to taste.
  6. Set aside.
  7. For a charcoal grill, arrange medium hot coals around a drip pan.
  8. Test for medium heat above pan.
  9. Place chicken, bone side down, on a grill rack over drip pan.
  10. For gas grill place chicken adjacent to heat source.
  11. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
  12. Reserve remaining pesto for another use.
  13. Serve with lemon wedges.

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