Grilled Pesto Stuffed Chicken Thighs Recipes

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO

Steps:

• Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
• Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
• Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.

GRILLED PESTO-STUFFED STEAKS

Steps:

• Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
• Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
• Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.

PESTO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!

PESTO STUFFED CHICKEN THIGHS

Steps:

• Spread a little pesto under the skin of each chicken thigh.
• Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• Remove with slotted spoon and reserve whilst sautéing the remainder.
• Heat remaining oil in pan add onions and sauté for 3 minutes.
• Stir in tomatoes and tomato puree.
• Add basil leaves and simmer for 5 minutes.
• Stir in white wine and simmer for 5 minutes more.
• Season to taste.
• Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• Bake at 375°F/190°C for 25 minutes.
• Garnish with some more basil leaves.
• Pesto Sauce: Liquidise all ingredients.

GRILLED PESTO STUFFED CHICKEN THIGHS

Steps:

• Preheat the grill.
• Loosen skin from thighs to form a pocket; stuff with pesto.
• Season chicken with salt and pepper.
• Grill the chicken, turning once, until cooked through, about 35 minutes.
• Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
• Toast bread on grill.
• Serve chicken on bread, garlic side up.

GRILLED CHICKEN THIGHS WITH EASY PESTO SAUCE

Steps:

• Heat grill to medium heat.
• Blend all ingredients except chicken in blender until smooth. Reserve 1/2 cup pesto sauce.
• Grill chicken 3 min. on each side. Brush with half the remaining pesto sauce; grill 3 to 4 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining sauce.
• Serve chicken with reserved pesto sauce.

ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES

Steps:

• Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
• Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
• Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
• Transfer the skillet to the preheated oven, and bake for 15 minutes.
• Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
• Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
• Drizzle the pesto sauce primary onto the chicken, but also on the veggies.