Grilled Pesto Stuffed Chicken Thighs

Total Time
50mins
Prep 15 mins
Cook 35 mins

An economical, yet tasty meal. Chicken thighs are flavored with pesto, grilled and then served on Italian bread. For the pesto, I use my favorite, Basil Pesto.

Ingredients Nutrition

Directions

  1. Preheat the grill.
  2. Loosen skin from thighs to form a pocket; stuff with pesto.
  3. Season chicken with salt and pepper.
  4. Grill the chicken, turning once, until cooked through, about 35 minutes.
  5. Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
  6. Toast bread on grill.
  7. Serve chicken on bread, garlic side up.
Most Helpful

4 5

These were really tasty, and easy to prepare. I had a small problem with flame-ups on the grill, but once I moved to indirect heat, the problem went away. The bread was yummy, I loved how it picked up some of the flavor from the chicken juices, as well as the garlicy flavor from the oil. I cut this in half, and found that for my family, I piece of chicken is enough ofr a meal. I think next time I would make this with boneless thighs, but that's just personal preference, not a reflection on the recipe. Thanks for posting such a great summertime recipe!