After we got the grill for our anniversary, we bought a rotisserie for it. So we have now been making our whole chickens on the grill. They come out really juice and have a nice crisp skin. The recipe that Phil made tonight we saw on Guy's Big Bite on the Food Network. Guy is Phil's favorite chef on the Food Network because he is always adding a lot of spice and flavor to the dishes he makes, which is Phil's type of food to a T. Phil has made this chicken before and it was awesome the first time but was a little bit too salty. So he did not use any salt and it came out much better. This is a great recipe when you are wanting to change up a traditional roast chicken.
Arugula Pistachio Pesto Chicken
Recipe adapted from Guy Fieri
1 Whole chicken
1 1/2 freshly cracked pepper
3 cups arugula
2 tablespoons minced garlic
1/2 cup lemon juice
1/2 cup grated Parmesan
1/2 cup shelled pistachios
3 tablespoons olive oil
1 tablespoon butter
Preheat grill to high.
Slip your fingers under the breast skin of the chicken and gently create a pocket the length of both breasts.
In a food processor mix arugula, garlic, pepper, lemon juice, Parmesan, olive oil and pistachios. Pulse until well blended.
Gently work the pesto under the breast skin. Rub the chicken all over with 1 tablespoon of butter. Rub any remaining pesto on the outside of chicken.
Tuck wings under bird and truss chicken.
Put chicken on the rotisserie and grill indirect (leave burner directly under chicken off) for 40 minutes on high. Reduce heat for final 20 minutes to medium.
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This recipe is linked on: Show Me What You Got Tuesdays, Slightly Indulgent Tuesdays, Tasteful Tuesdays, Totally Tasty Tuesdays, Trick or Treat Tuesdays, Tempt My Tummy Tuesday
This looks and sounds yummy! I would have never thought to put arugula with chicken....!
ReplyDeleteThanks for posting...!!
I never would have either, but it is very delicious!
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