Grilled Pesto Stuffed Chicken Thighs

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.

• Ready In: 50 mins
• Serves: 4
• Yields: 8 thighs

Ingredients

• 2 1⁄2 lbs chicken thighs (8 thighs)
• 1  cup pesto sauce (1/2 Basil Pesto)
•  salt & freshly ground black pepper
• 1  tablespoon olive oil
• 2  garlic cloves
• 1  loaf  Italian bread, cut into 8 pieces on the diagonal

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.