Chicken with Lemon Thyme Pesto

Recipe by Polar Bear
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If desired, skin chicken.
  • Season with salt and pepper.
  • 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.
  • With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
  • Stir in freshly ground black pepper to taste.
  • Set aside.
  • For a charcoal grill, arrange medium hot coals around a drip pan.
  • Test for medium heat above pan.
  • Place chicken, bone side down, on a grill rack over drip pan.
  • For gas grill place chicken adjacent to heat source.
  • 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.
  • Reserve remaining pesto for another use.
  • Serve with lemon wedges.
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