Cook this: Grilled Chicken with Hazelnut Pesto
In this week’s edition of Cook This, Chef Shereen Pavlides gives you a great reason to fire up the grill.
To watch Chef Pavlides make grilled chicken with hazelnut pesto, visit HeraldStandard.com.
Grilled Chicken with Hazelnut Pesto
Pesto Yields: 1 1/2 cups Prep time: 12 minutes Marinade: 2-6 hours Grill time: 9 minutes
for the chicken:
1 1/4 pound boneless, skinless organic chicken breasts
5 large garlic cloves – finely minced
3/4 cup olive oil
kosher salt/fresh finely ground black pepper
for the pesto:
1/3 cup chopped hazelnuts – toasted
zest and juice of 1 freshly squeezed lemon (about 3 tablespoons juice) — divided
4 cups packed basil leaves
3 garlic cloves – roughly chopped
1 cup good-quality extra virgin olive oil
For the chicken:
Place the chicken in a large zipper storage bag. Using the flat side of a meat mallet, pound thick end of the chicken until the entire breast is evenly thick. (1/2 – 3/4-inch thick)
Add garlic and oil. Push out the air and zip bag to close. Gently massage chicken to evenly incorporate garlic and oil. Refrigerate to marinate, 2-6 hours.
For the pesto:
In the food processor fitted with the blade attachment, purée hazelnuts, lemon juice, basil and garlic while slowly pouring the oil through the feed tube until combined. Scrape down the sides periodically. Season with 1 teaspoon salt and 4 turns on the pepper mill. Pulse to combine. (Note: To store, place in an airtight container with plastic wrap directly on top of the pesto. Keep at room temperature up to 4 hours. If storing in the refrigerator, remove to room temperature 1 hour before serving).
(To freeze: Divide serving portions into airtight freezer safe containers with plastic wrap directly on top of the pesto. Can freeze up to 3 months. Thaw at room temperature).
Heat grill or cast iron grill pan over medium-high heat until fully heated.
Remove chicken to a plate. Season with 1 teaspoon salt and 6 turns on the pepper mill on both sides. Grill chicken 4-4 1/2 minutes on each side until cooked through and juicy. Remove to a plate to rest 5 minutes. Slice on an angle into 1/4-inch strips. Divide among 4 plates. Serve with desired amount of pesto on top.