Saturday, 23 November 2013

Basil Pesto Grilled Chicken


500 grams of chicken (large pieces, you can also use only boneless breasts),
3 tbsps basil pesto,
Salt to taste,
Crushed black pepper as required,
Oil as required
Lemon wedges for serving


Wash and pat dry the chicken. Make some slits on the chicken pieces. Rub the pesto, salt and pepper on the chicken pieces and refrigerate for at least 2 hours.

Grill the chicken till done basting it with the oil.

Serve with lemon wedges and any salad.