Arugula Pistachio Pesto Chicken

As much as I love to cook it is still nice when someone else cooks for you. Phil cooked the roast chicken tonight as he usually does when we have roast chicken. We either do a beer/soda can chicken in the oven or just recently rotisserie the chicken on the grill. Phil has gained a lot of confidence in cooking over the past few years as he cooks a lot at the firehouse. He has gotten a lot of compliments on his dishes that he makes at work. When he first started cooking for me at home he would get super nervous about everything and wouldn't take his eyes off the food in the kitchen as it cooked. I really enjoy when he cooks for me, everything always comes out great, especially from the grill! And it is nice to be able to relax and let someone else make a nice meal for you.

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