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Ingredients
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1/4 cup olive oil
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11/2 tablespoons lemon juice
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11/2 cups firmly packed fresh basil leaves
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2 garlic cloves, chopped
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1 1/2 tablespoons finely grated parmesan cheese
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1 1/2 tablespoons pine nuts, toasted
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4 (660g) chicken drumsticks
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4 (970g) chicken thigh cutlets, skin-on (see note)
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Lemon wedges, to serve
Method
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1Combine 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.
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2Using 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.
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3Preheat 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
