How did it get to be August already! Only a few weeks til the kids are back in school. If you’re like us your last weekends of summer are busy and you still have to fit in back to school shopping. This recipe is perfect for a good semi-quick meal.
I hope everyone has a herb garden that you can pick fresh herbs from. We have an outdoor one in the summer that is nice thanks to my wife Heidi. I need to find a solution for an indoor herb garden in the winter. Please comment below if you have any advice. We have an abundance of cilantro, so I thought of some sort of mexican/asian pesto.
A typical traditional Italian pesto has basil, garlic, pine nuts, olive oil, and Parmesan cheese. I replaced the basil with cilantro and added garlic, lime juice, cashews, olive oil, soy sauce, honey, and a little muenster cheese. You pretty much need a good food processor to make this in. I suppose you could use a blender, but I recommend a food processor. I am leaving a link bellow of one that I would recommend.
For the chicken I had some chicken quarters thawed out that I needed to cook. This time of year I do 80% of my cooking on the grill. I have never had a gas grill until the spring of this year. My wife bought me an early fathers day gift. Ok, fine I picked it out myself. This grill is truly awesome. It’s a four in one grill. It has a sear grill, regular gas grill, charcoal grill, and smoker. This grill does it all! I will leave a link to it below.
I grilled the chicken about six minutes each side twice. Then brushed on the pesto and let the chicken cook for another ten minutes. My grill has a shelf that sits up about six inches off the grill. I usually cook my chicken quarters right on the grill on medium heat for six minutes per side then I put them up on the shelf with the lid shut for the rest of the cooking time. Boil some fresh sweet corn for eight minutes then throw those on the grill for the last five minutes and you have yourself a meal. Enjoy!
- For the pesto
- 2 cups loosely packed cilantro leaves
- ½ cup fresh Italian parsley
- 12 cup cashews
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ancho chill powder
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- ¼ cup grated muenster cheese
- ½ cup olive oil
- For the Chicken
- 6 chicken quarters
- 2 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon ancho chili powder
- 1 tablespoon olive oil
- For the pesto combine all ingredients except olive oil in a food processor. Process for about 20 seconds then scrape down the sides and process for another 20 seconds. With the food processor running stream in the olive oil slowly until you get a consistency of a loose paste. Taste for seasoning.
- For the chicken, pre-heat your gas grill to medium heat or start your charcoal grill. Coat both sides of chicken with olive oil. Season both sides with salt, cumin, and chili powder.
- Place chicken on your grill for six minutes then flip over. Watch out for flame ups from the fat on the chicken. Use a spray bottle with water to put out the large flames. After the six minutes place on your grill shelf. If you don't have a shelf turn your heat down to low. Please invest in a good meat thermometer!! I will leave a link below.
- Cook the chicken to 145 degrees internal temperature. Liberally brush on the pesto and cook until the chicken reaches 160 degrees. Make sure you check it in a couple different spots and in the biggest quarter.
Tags: chicken, dinner, food, Grill, pesto, summer
Categorised in: Dinner