This recipe couldn’t be much simpler. We’ve tried it a couple of times in the oven, and it’s really good, so thought we’d give it a shot on the barbecue. Surprise surprise, it’s better. This possibly qualifies for the least ingredients of any recipe I’ll ever write.
- Two chicken breasts, preferably free-range. Other joints will be fine, too
- 2-3 tablespoons good quality basil-based pesto (make your own if possible)
- 2 tablespoons freshly grated parmesan
Remove any skin from the chicken pieces. Using a sharp knife, cut slits about one third deep into the chicken – this means it will cook more quickly, and be more flavourful. Place the chicken pieces in a small bowl.
Get the chicken thoroughly covered in the pesto, top and bottom. Now, leave the bowl of chicken in the fridge for at least four hours: this makes a huge difference to the end result.
When you’re ready to cook, sprinkle the top of each chicken piece with parmesan. Place on the barbecue, with the non-parmesan-covered side cooking first. Turn after 5-6 minutes and cook for a further 5-6 minutes. The chicken should look like the picture on the right when done.
Simple, and very delicious. Give it a try!