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Prep/Cook Time: 45 minutes
Servings: 6
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Ingredients
1 package PERDUE® Fresh Chicken Thighs
1/2 cup fresh basil leaves, loosely packed
2 cloves garlic, crushed
1/2 cup walnut pieces
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup Parmesan cheese
Instructions
- To make pesto: In a blender, put basil, garlic, walnuts, pepper and salt. Blend at low speed while slowly pouring in oil. When mixture is well blended, add Parmesan cheese and pulse until cheese is incorporated and mixture is a thick paste.
- Gently loosen skin from each thigh; pat dry. Carefully stuff a generous amount of pesto under the skins; use all of the pesto.
- Grill thighs, skin side up, over medium high indirect heat with grill cover closed. Thighs are done with juices run clear and a meat thermometer reaches 180° F when inserted in to the thickest part, about 30 to 40 minutes.
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 Nutrition Facts
Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 148 (7%)
Total Fat 14.6g (22%)
Saturated Fat 1.6g (8%)
Trans Fat 0g
Cholesterol 4mg (1%)
Sodium 161mg (7%)
Total Carbohydrate 2g (1%)
Fiber 1g
Sugars 0g
Protein 4g
* Percent of Daily Values are based on a 2,000 calorie diet.
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