Thursday, June 2, 2011

Grilled Chicken Thighs with Pancetta and Pesto


Last night, Pootie and I had a date to go to Cinematique at Thalian Hall downtown and see a movie. (Potiche - it was good!)

Thalian Hall
Since we had a time-specific evening planned, I needed to get a fairly quick dinner on the table so we could eat, get the kitchen cleaned and get out the door. These chicken thighs fit the bill. Start to finish, they take about 30 minutes.

I always like to grill on a foil and parchment lined roasting pan. Keeps my grill from getting all gunked up. Place the chicken thighs on the pan and sprinkle them with kosher salt and pepper.


Then top the chicken thighs with chopped pancetta, about half a Tablespoon of pesto. You can add some chopped fresh parsley too, if you like.



Pop the pan on a hot grill (I preheat my gas grill to about 500F) or into a hot oven (450) for about 10 - 12 minutes. This time of year down here, I'm not keen on preheating the kitchen to 450, so I use the grill a lot.

When they're all golden and sizzly and crispy, take them off the grill. Done!


Serve them with a side of pasta tossed with pesto and some lemon zest and a nice green salad. Then hit the streets for a little weeknight fun!


You probably don't need written instructions for this one, but just in case, here's the .pdf if you want to follow along.

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