Marinated chicken in pesto and pepper
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Marinated chicken in pesto and pepper
This chicken dish is a great combination of flavours, succulent and tender with a zing and kick the longer you marinate it for. Like a good curry the flavours are stronger the next day, making it delicious as leftovers.
SERVES:
4-6
PREP TIME:
15 mins + 3-6 hours to marinate
COOK TIME:
30 mins
Ingredients
- 8 chicken thigh fillets
Marinade
- 1 cup basil leaves
- 3 cloves garlic, peeled
- ¼ cup olive oil
- 2 teaspoons black pepper, ground
- 2 tablespoons sweet paprika
- 1 teaspoon turmeric, ground
- 1 tablespoon grated lemon rind
Method
- Trim the fat from the thigh fillets and place in a large bowl.
- In a separate bowl blend the marinade ingredients together.
- Combine marinade with the chicken and mix well, cover and place in the fridge for up to 1 hour, no less than 20 minutes.
- Prepare a baking tray with a roasting rack placed inside the tray.
- Turn the grill onto high.
- Place the fillets on a roasting rack and baste with some of the marinade.
- Grill the first side for 12-15 minutes.
- Turn over and baste again, grill for a further 10 minutes or until cooked through.
Inspiration and top tips
- Serve with salad or steamed vegetables.
- These are also great cooked on a bbq.
- Try replacing the chicken with white fish or lamb chops.
- Store in the refrigerator 2-3 days and serve cold with a salad.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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