Asian green pesto barbecue chicken thighs
|500 g||Chicken thighs, free range, skin on.|
|3 tbsp||Pesto, Asian green pesto|
|2 tbsp||Soy sauce|
|1 tbsp||Brown sugar|
- Combine the pesto, soy sauce and brown sugar, add chicken thighs and marinate for 20 minutes or longer if you have the time.
- Barbecue the chicken skin side-down for 10 minutes, then turn and continue to cook until the juices run clear.
- Alternatively, roast the thighs in a hot oven for about 20 minutes. Serve with a salad and crusty bread.
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