Follow these steps for perfect results
chicken thighs
pesto sauce
salt
black pepper
freshly ground
olive oil
garlic
cloves
Italian bread
loaf, cut into 8 pieces
Preheat the grill to medium-high heat.
Prepare the chicken thighs by loosening the skin to create a pocket.
Stuff each chicken thigh with approximately 1/8 cup of pesto sauce.
Season the stuffed chicken thighs with salt and pepper to taste.
Grill the chicken thighs, turning once, for about 35 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the garlic bread.
Mash garlic cloves with 1/8 teaspoon of salt to form a paste.
Stir in 1 tablespoon of olive oil into the garlic paste.
Brush the garlic-olive oil mixture onto the Italian bread slices.
Toast the bread slices on the grill until golden brown and slightly crispy.
Serve the grilled pesto stuffed chicken thighs on the grilled garlic bread.
Expert advice for the best results
Marinate chicken for extra flavor.
Use a meat thermometer to ensure chicken is cooked through.
Everything you need to know before you start
15 minutes
Pesto stuffed chicken can be prepped ahead of time.
Place chicken on a bed of arugula and garnish with a drizzle of balsamic glaze.
Serve with a side salad or grilled vegetables.
Pairs well with pesto and chicken.
Discover the story behind this recipe
Pesto is a staple of Italian cuisine.
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