A quick and easy summer recipe: juicy pesto-marinated chicken, grilled with caramelized peaches, all drizzled with a pesto sauce.
Ingredients
- 420 ml pesto (store-bought or homemade)
- 150 ml vegetable oil
- 1 3/4 tsp kosher salt
- 3/4 tsp ground black pepper
- 8 pieces bone-in, skin-on chicken thighs
- 4 pieces ripe peaches
Method
- In a medium bowl, mix the pesto, oil, salt, and pepper to make a smooth marinade.
- Slide your fingers under the skin of the chicken thighs to loosen it. Rub half of the marinade under the skin, then the rest on the outside. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight).
- Preheat the grill to medium-high heat (or heat a grill pan or cast-iron skillet). Lightly oil the cooking surface.
- Remove the chicken from the refrigerator and season with the remaining salt and pepper.
- Grill the chicken skin-side down, covered, until nicely browned and slightly charred (7 to 9 minutes). Flip and continue cooking until the internal temperature reaches 74°C (5 to 7 minutes). Transfer to a plate.
- Brush the peach halves with oil. Reduce the heat to medium and grill cut-side down until warm (2 to 3 minutes).
- Meanwhile, prepare the serving sauce: mix the remaining pesto with the remaining oil.
- Arrange the chicken and peaches on a serving platter. Drizzle with pesto sauce and serve the remaining sauce on the side.
Nutrition
Per serving
- Energy
- 779.1 kcal
- Protein
- 8.76 g
- Carbohydrate
- 9.28 g
- Fat
- 78.15 g
- Fibre
- 3.36 g
- Calcium
- 4.61 mg
- Iron
- 0.17 mg
- Magnesium
- 1.8 mg