Spicy Pesto Marinated Grilled Chicken

Step 1: Chicken ... First, I like to use a mix of breasts and thighs; but, use your favorite cut. Second; depending on the breasts themselves ... I usually like to pound them out a bit. We aren't talking FLAT; but - just a little - this just assures that they will cook evenly. If you buy them frozen; I don't find this necessary; but, if buying them fresh from the meat counter - they are usually much thicker, and find this really important.

Step 2: Marinade ... Add everything (except the oil) to a bowl (non-reactive or glass bowl), or ziploc bag. I prefer to use the ziploc bag. Then, mix until everything is well combined. Add the chicken, and toss (or squish/squeeze) the bag; until all the chicken is coated. Seal the bag; or, cover the bowl with plastic wrap. Refrigerate at least 2 hours, up to overnight (I prefer all day or overnight if possible).

Step 3: Chicken ... Remove from the marinade; and, set on a plate to take the chill off. Season your outdoor grill or grill pan with oil; and, season your chicken with a little extra salt and pepper. Then, cook the chicken on medium to medium high heat until golden brown on the first side. Each side should take around 5-8 minutes per side; depending on the thickness of the chicken. You want to get a good char or grill marks on each side. And, if you try to flip the chicken; and, it sticks ... it isn't ready to flip. The temperature should be 160 degrees if you aren't sure. Transfer to a plate; and, cover with foil to keep warm and let them rest - at least a few minutes (5-10 minutes) before serving - this allows the juices to re-distribute; otherwise, when you cut in the chicken, all the juices will be lost.

Step 4: Serve and ENJOY! ... As the chicken cooks; I also like to grill a couple of lemons cut in half (cut side down). Then, squeeze the grilled lemon over the chicken. It isn't necessary; but, it's delicious. Serve with any of your favorite side dishes - orzo and angel hair pasta, roasted tomatoes; or, your favorite veggies ... I love squash - just a few ideas. It's super easy, but absolutely full of flavor.