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Lemony pesto chicken pieces

  • 0:20 Prep
  • 0:12 Cook
  • 8 Servings


  • 1/4 cup olive oil
  • 11/2 tablespoons lemon juice
  • 11/2 cups firmly packed fresh basil leaves
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons finely grated parmesan cheese
  • 1 1/2 tablespoons pine nuts, toasted
  • 4 (660g) chicken drumsticks
  • 4 (970g) chicken thigh cutlets, skin-on (see note)
  • Lemon wedges, to serve


  • 1
    Combine oil and lemon juice in a small jug. Place basil, garlic, parmesan and nuts in a food processor. Process until finely chopped. With motor running, gradually add oil mixture until pesto is almost smooth. Season with salt and pepper.
  • 2
    Using your fingers, gently lift the skin away from each drumstick and thigh cutlet to form a pocket. Gently spoon 1 heaped teaspoon of pesto into each pocket.
  • 3
    Preheat barbecue plate on medium-high heat. Cook chicken, with hood down, turning occasionally, for 10 to 12 minutes or until cooked through. Serve chicken with remaining pesto and lemon wedges.

Source: taste.com.au


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