Walnut Pesto Grilled Chicken Thighs

Honestly, this did not turn out great but I am posting it for the basic idea and vision and as some pointers for myself and the readers.  The idea was to grill chicken thighs with a thick walnut pesto paste that was almost like a jerk sauce.  The first step was the sauce and I started that by prepping some garlic to be roasted in foil.

In some foil with a little oil, salt, and pepper

Into the over for about 15-20 minutes.

After the oven

While the garlic was roasting, I harvested some fresh basil from the garden.

Yep, thats basil

Now it was time to combine all of the ingredients and blend them into the paste.

The base ingredients

All of the ingredients

A side view of the many layers. Like a middle school science project

The final blended product which was not so pretty

Once the paste was prepared, I was ready to apply it to the chicken.  I got bone in thighs and took the skin off of about 2/3 of them and left it on the rest.

Dressed up

Then onto the grilling and this is where things started to go astray.  A combination of the oil in the sauce, the fat of the thighs, and the skin of some of the thighs led to the grill seriously flaming up.  I had to turn the gas off and move the chicken to the other side for a bit until the flames died down.  A dirty grill also contributed to the problem.  I was able to save most of the thighs, but some did get pretty scorched.  They were still edible, but some were a bit too blackened for my usual liking.  So I would suggest to use this recipe and bake the thighs instead.  I don’t think it was a flawed recipe, but a flawed method.

These flames are nothing compared to what was to come!

I threw some veggies in the grill basket as a side

We dressed them up with some fresh chopped tomatoes and basil and a sprinkle of Parmesan cheese.  The meal was fine, but not one of our finest.  As mentioned, I think that it would have been better prepared if it were baked and suggest trying that way instead of the grill.

Recipe for Walnut Pesto Paste


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