MADDIE here, with a quick and easy summer dinner recipe. I've been making al pesto sauce from my great-uncle Jimmy Henderson's recipe since I was in college, and I shared that recipe here last summer. What better thing to whip up when the basil and garlic are both ready in the garden or at your local farm stand?
I just made a fresh batch of pesto and decided to marinate some chicken thighs before grilling. They came out so good, I wanted to let you know how I did it.
Pesto Chicken
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| Alert readers will note I forgot to include the lemon, salt, and pepper in the photo! |
Ingredients2 pounds boneless chicken thighs, trimmed of
excess fat
2 tablespoons pesto
1 tablespoon lemon juice
¼ cup olive oil
2 tablespoons sherry
½ teaspoon salt
¼ teaspoon pepper
Directions
Combine ingredients.
Marinate thighs for at
least four hours covered in the refrigerator, turning hourly.
Grill on both sides, basting with excess
marinade. Serve with corn or potato salad and a green salad. You can also make kebabs
using the same marinade. Enjoy!
Readers: What's your favorite way to grill - or eat - chicken in the summer? I'll send one commenter an ARC of Murder at the Lobstah Shack!
My most recent book is A Changing Light, our seventh Quaker Midwife Mystery! If you want a signed copy endorsed to you, please order from my local indy bookstore, Jabberwocky Books.
The next book to come out is Country Store Mystery #9. No Grater Crime comes out in August and is up for preorder!
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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
