3-Ingredient Pesto-Grilled Chicken with Peaches | view more Recipe

3-Ingredient Pesto-Grilled Chicken with Peaches

  • '1 3/4 cups store-bought or homemade pesto
  • divided'
  • '1/2 cup plus 2 tablespoons vegetable oil
  • divided
  • plus more for grill'
  • '1 3/4 teaspoons kosher salt
  • divided'
  • '3/4 teaspoon freshly ground black pepper
  • divided'
  • '8 small bone-in
  • skin-on chicken thighs (about 3 pounds)'
  • '4 ripe peaches'
  • 'halved'

  1. Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp
  2. salt, and 1/2 tsp
  3. pepper in a medium bowl until smooth
  4. Add chicken to bowl and slide your hand between skin and meat to loosen skin
  5. Rub half of pesto mixture under skin, then half over outside
  6. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight
  7. Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan
  8. Season chicken with remaining 3/4 tsp
  9. salt and 1/4 tsp
  10. pepper
  11. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7–9 minutes
  12. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5–7 minutes
  13. Transfer chicken to a plate
  14. Brush peach halves with oil
  15. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2–3 minutes
  16. Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp
  17. oil in a small bowl
  18. Arrange chicken and peaches on a platter and drizzle pesto sauce over
  19. Serve remaining sauce alongside