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3-Ingredient Pesto-Grilled Chicken with Peaches

3-Ingredient Pesto-Grilled Chicken with Peaches

By Geoff Robison | In Recipes | on September 6, 2018
3-Ingredient Pesto-Grilled Chicken with Peaches
Yields 4
Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.
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Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
1807 calories
15 g
459 g
158 g
83 g
23 g
623 g
1329 g
13 g
0 g
128 g
Nutrition Facts
Serving Size
623g
Yields
4
Amount Per Serving
Calories 1807
Calories from Fat 1402
% Daily Value *
Total Fat 158g
243%
Saturated Fat 23g
116%
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 106g
Cholesterol 459mg
153%
Sodium 1329mg
55%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 13g
Protein 83g
Vitamin A
12%
Vitamin C
17%
Calcium
5%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cups store-bought or homemade pesto, divided
  2. 1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
  3. 1 3/4 teaspoons kosher salt, divided
  4. 3/4 teaspoon freshly ground black pepper, divided
  5. 8 small bone-in, skin-on chicken thighs (about 3 pounds)
  6. 4 ripe peaches, halved
Instructions
  1. Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
  2. Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7–9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5–7 minutes. Transfer chicken to a plate.
  3. Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2–3 minutes.
  4. Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
Adapted from Epicurious
beta
calories
1807
fat
158g
protein
83g
carbs
15g
more
Adapted from Epicurious
Custom Kinetics http://customkinetics.com/

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