Pesto Vermouth Grilled Chicken

Pesto Vermouth Grilled Chicken

Prep Time

 

Cook Time

 

Serves

 
Pesto Vermouth Grilled Chicken

Recipe Courtesy of Cooking.com.

The crisp, smoky and basil-scented results look seductive and taste great. Remove the skin from the chicken after grilling to reduce the calories and fat grams even more.

Nutrition Facts per Serving:

Calories: 313 Fat, Total: 8g Carbohydrates, Total: 5g
Cholesterol: 155mg Sodium: 405mg Protein: 49g
Fiber: 1g % Cal. from Fat: 23% % Cal. from Carbs: 6%

Cooking.com Tip: Instead of grilling on your barbecue, prepare the chicken using one of our Panini Grills. Refer to the cooking instructions provided with your particular grill, and remember – since the panini grill cooks on both sides at once, cooking time will be faster. For basting, you may want to flip the chicken over during the cooking process so the marinade can penetrate both sides of the meat.


Haier 14×14×5-in. Professional Grill Panini Maker

Ingredients

  • 2/3 cup white vermouth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 4 garlic cloves, crushed through a press
  • 2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (See Note)
  • One 7-ounce container purchased reduced-fat basil pesto (such as Buitoni)

Preparation

  • 1 Combine vermouth, vinegar, oil and garlic in large, nonreactive dish. Add chicken pieces; sprinkle generously with pepper and turn to coat. Cover and chill, turning twice, up to 2 hours.
  • 2 Meanwhile, prepare barbecue (medium heat) and position rack about 6 inches above heat source. Arrange chicken on rack. Cover and grill 4 minutes. Turn and grill another 4 minutes.
  • 3 Stir pesto into reserved marinade. Baste chicken sparingly with some of marinade, turn, and grill 4 minutes. Continue turning and basting chicken every 4 minutes until marinade is used up, and chicken is well-browned on the outside, and just-cooked through. Grill chicken 2 minutes on each side (to fully cook marinade).
  • 4 Transfer chicken to platter and serve.
  • 5 NOTE: Choose smaller chickens, so they'll cook more quickly and evenly. To cut them up, one at a time, set a chicken upright on its tail on the work surface. With a sharp knife, cut down through the ribs along either side of the backbone; reserve for another use. Cut off each wing. Cut off the legs and separate the drumsticks from the thighs. Split the breast down the breastbone. You should have eight pieces which will cook in about the same time.

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