Grilled Pesto Chicken
4 cups fresh basil leaves
3/4 cup extra-virgin olive oil
5 garlic cloves, peeled
1 1/2 tablespoons lemon juice
Salt & Pepper
2 ounces Parmesan cheese, grated - 1 cup
4 (12 ounce) bone-in split chicken breasts, trimmed.
1. Process basil, 1/2 cup oil, garlic, lemon juice, and 3/4 teaspoon salt in food processor until smooth, about 1 minute, scraping down bowl as needed. Remove 1/4 cup pesto from processor and reserve for marinating chicken. Add Parmesan to pesto in processor and pulse 3 time. Remoe 1/4 cup Parmesan pesto from processor and reserve for stuffing chicken. Add remaining 1/4 cup oil to Parmesan pesto and pulse 3 times.
2. On thick side of breast, cut horizontal pocket. Season chicken with salt & pepper inside-out. Place 1 tablespoon of Parmesan pesto, reserved for stuffing in pocket of each breast, evenly. Close chicken shut, using twine if necessary. Rub reserved pesto, for marinating, on the outside of the chicken. Refrigerate for 1 hour.
3. On charcoal grill, have bottom vent open. Heat grill for 5 minutes when charcoal starts turning white. With the charcoal on half of the gril.
4.Place chicken skin side up, on grill, on cool side until chicken registers 155 degrees. 25-35 minutes.
5. Flip chicken skin side down, on charcoal side. Chicken should register 160 dgrees, 5-10 minutes. Transfer chicken to platter and loosely tent with tin foil for 5 minutes. Remove twine and server with remaining Parmesan pesto sauce.