Pesto Grilled Chicken

Homemade basil pesto does double duty here as both the marinade and the flavor base for grilled chicken leg quarters. Fresh basil, pine nuts, Parmesan, garlic, and olive oil get blitzed smooth in a food processor, poured over the chicken, and left to soak in for at least 30 minutes.

The olive oil in the pesto keeps the chicken moist on the grill while the Parmesan and garlic caramelize on the surface, creating a savory crust with charred herby edges. Drain the excess marinade before grilling so it doesn’t cause flare-ups over the flames.

Leg quarters are the right cut for this. Dark meat handles the long grilling time without drying out the way breasts would. Turn once during cooking and resist the urge to move the pieces around. Let the grill do its work.

An overnight marinate in the fridge gives deeper flavor, but even 30 minutes at room temperature makes a noticeable difference.

Chef Tips

• Use a full cup of packed fresh basil leaves for the most vibrant pesto
• Toast the pine nuts lightly before processing for a nuttier flavor
• Grill over medium heat so the outside doesn’t char before the inside cooks through
• Check doneness at the thickest part of the thigh, near the bone

Variations

• Use walnuts or almonds instead of pine nuts for a budget-friendly pesto
• Try this with bone-in thighs or drumsticks for faster cooking
• Add a squeeze of lemon juice to the pesto for extra brightness