Grilled Pesto Stuffed Chicken Thighs
photo by IngridH
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
8 thighs
- Serves:
- 4
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
- Preheat the grill.
- Loosen skin from thighs to form a pocket; stuff with pesto.
- Season chicken with salt and pepper.
- Grill the chicken, turning once, until cooked through, about 35 minutes.
- Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
- Toast bread on grill.
- Serve chicken on bread, garlic side up.
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Reviews
-
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!
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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