Best 2 3 Ingredient Pesto Grilled Chicken With Peaches Recipes

3-Ingredient Pesto-Grilled Chicken with Peaches image

Provided by Katherine Sacks

Yield 4 servings

Number Of Ingredients 6

1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches, halved

Steps:

Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

3-Ingredient Pesto Fried Chicken image

Provided by Dawn Perry

Yield 4 servings

Number Of Ingredients 7

Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
Special Equipment
A deep-fry thermometer

Steps:

Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
Serve chicken with pesto alongside for dipping.