Warm up the grill, and thaw out that chicken from the freezer... a few of my tried & true chicken recipes...hope you enjoy!
BARCELONA PESTO CHICKEN
this is a variation of 2 of Weber's grill recipes because I just didn't have the right stuff, and it was delicious. everything is going into the blender / food processor so don't be concerned about chopping too much. Prep time about 10 minutes, then marinate in the fridge and grill.
SHOPPING LIST
Boneless Skinless Chicken Breasts - about 1 lb
2 Scallions - chopped into 1 inch pieces
1 c. loosely packed fresh basil leaves (stems included)
1/2 c. loosely packed fresh parsley (stems included)
a few leaves of fresh oregano or about 1/2 tsp of ground
2 large garlic cloves - chopped in half
1 small handful of walnuts
2 hot peppers - roughly chopped, include seeds if you want it hot- thai work, so do serrano chilies
2 tbsp sherry vinegar or cooking wine
a few dashes of salt
about 10-15 cranks cranks of fresh black pepper
a squirt of lime
1/4 - 1/2 c olive oil - pour it in as you blend until you get a smooth paste
Dump everything but the oil into a blender or food processor. Mix well for a bit, stopping to scrape down sides with a small spatula when it gets stuck. Pour in olive oil as you go. It will look guacamole-ish and smell delicious.
Put chicken into a plastic bag and scoop green mixture from blender on top. Marinate in the fridge for 2-12 hours.
Cook over medium heat, side of grill is fine. About 6-8 minutes per side, then check to see if middle still looks salmonella slimy. Mine took about 18-20 minutes to finish the thick pieces, about 15 for the smaller ones.
GREAT WITH: Corn on the cob, lime wedges
SUBSTITUTE: Cilantro for basil if you'd like
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