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Pesto Grilled Chicken with Fresh Tomato Pasta



Scale

Ingredients

Chicken:

  • 4 in bone (skin on chicken breasts)
  • 1/2 cup pesto sauce (I like homemade)

Fresh Tomato Pasta:

  • 4 cups of fusili pasta
  • 1 tbsp olive oil
  • 4 ripe tomatoes (chopped)
  • 1/4 cup red onion (coarsely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh oregano
  • 2 tsp red wine vinegar
  • 1 tsp brown sugar
  • salt & pepper

Instructions

Grilling the chicken:

  1. Gently poke your fingers under the skin of each chicken breast, and lift the skin slightly. Gently stuff about 2 tbsp of the pesto under the skin, and massage it to even it out.
  2. Starting with the pesto side up, grill the chicken for 5 minutes. Turn the chicken and grill for another 5 minutes. Turn again and finish on the grill with the pesto side up for another 5 – 7 minutes or until the chicken is no longer pink inside.

Making the Fresh Tomato Pasta:

  1. In a large pot boil your pasta until it is tender but firm.
  2. Drain well and toss with the 1 tbsp olive oil.
  3. Toss the pasta with the chopped tomatoes, basil, oregano, garlic, vinegar, brown sugar and salt & pepper.
  4. Serve with the BBQ pesto chicken and enjoy!

Notes

The chicken can be prepared up to 8 hours ahead of time. Just cover and refrigerate, then remove and bring to room temperature for about 30 minutes before you BBQ.