Cashew Pesto Grilled Chicken
Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Ingredients
- 1 whole chicken spatchcocked
- Salt and pepper
- Paprika
Cashew Pesto
- 3 medium garlic cloves
- ½ cup raw cashews
- ½ cup grated Parmesan cheese
- 1 ½ cups coarsely chopped fresh basil
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ½ cup olive oil plus more as needed
Instructions
- Spatchcock the chicken and season with salt, pepper and paprika.
- Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
- Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
- While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
- When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
- Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
- Serve with more pesto for dipping.
- And while you are out there, grill some veggies, lemons and potatoes or pierogi!
Video
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