Lemony pesto chicken pieces

Method

• 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.