Chicken With Lemon Thyme Pesto

1. 1

   If desired, skin chicken.

2. 2

   Season with salt and pepper.

3. 3

   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.

4. 4

   With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.

5. 5

   Stir in freshly ground black pepper to taste.

6. 6

   Set aside.

7. 7

   For a charcoal grill, arrange medium hot coals around a drip pan.

8. 8

   Test for medium heat above pan.

9. 9

   Place chicken, bone side down, on a grill rack over drip pan.

10. 10

    For gas grill place chicken adjacent to heat source.

11. 11

    Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180u00b0C for breasts or 180u00b0C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.

12. 12

    Reserve remaining pesto for another use.

13. 13

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.