Basil pesto chicken on the braai

A simple recipe packed with flavour.
 
fire

Recipe from: September 2010
Preparation time: 10 mins
Cooking time: 1 hour
 
 

Ingredients

 
  • 1
    chicken
  • 1
    tub basil pesto (bought or homemade)
  • 3
    cloves garlic
  • 1
    lemon
  • Seasoning
Servings: Change Serving
 
 

Method

 
Take your tub of pesto and tuck it under the skin of the chicken.
Really push it back all the way up onto the breasts, thighs and drumsticks.
Stuff the chicken with the lemon (cut into 4) and garlic cloves (roughly chopped).
Let it marinade for at least 1/2 an hour.
Season the chicken skin with salt and pepper and place on a medium heat braai.
A weber is best for this as it crisps the skin so well and for best results, stand the chicken up on a beer can with half the beer in it.(Remove the lemon from the cavity if you are doing this.)
The chicken should be ready after about an hour.

Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here.





 

 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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