I love the emails I receive every Monday morning from Saveur with Simple Weeknight Meal suggestions.  This weeks Pesto-Rubbed Chicken grabbed my attention as I had both pesto and a chicken on hand.  It’s still too hot to cook inside so knowing I could make this dish on the grill was a huge bonus.  I did not make the Panzella salad suggested with the recipe, but I did throw together a quick Caprese salad with fresh garden tomatoes, basil, and mozzarella.  I grilled yellow summer squash and zucchini to serve alongside.  It was a quick and flavorful meal.  I will be turning the leftover chicken into amazing pesto chicken salad sandwiches.  Stay tuned!

for the Pesto-Rubbed Grilled Chicken

1 whole chicken, 3-4 pounds – I chose to spatchcock it as it is so easy to grill that way!

4-6 ounces pesto, any flavor you like.  My recipe is here.

My pesto is traditional Pesto Genovese.  This preparation would be amazing with roasted red pepper pesto!

olive oil

salt and pepper

Loosen the skin on the chicken.  Add the pesto under the skin and spread evenly with your hand.  Work your way  around the chicken until all the meat under the skin  is covered with pesto.  Rub the both sides of the chicken with about 2 Tablespoons of olive oil.  Season generously with freshly ground salt and pepper.  Rub the remaining pesto on the outside of the chicken.  Heat the grill to 450′.  Place the chicken on the grill skin side down.  Cook for about 20 minutes.  Turn and cook another 20 minutes.  Insert a thermometer to test for doneness.  It should be at least 165″ in thickest part.  Let chicken rest 10 minutes and then cut into serving pieces.

for the Caprese Salad

fresh garden heirloom tomatoes, sliced into serving sizes

fresh mozzarella, sliced into serving slices

fresh garden basil, torn

fresh cracked pepper and coarsely ground salt

very good quality fruity olive oil.  My favorite is California Olive Ranch Arbequina

lettuce “cups” for serving

Layer the tomatoes, cheese and basil in the lettuce cups.  Drizzle with olive oil.  season with the salt and pepper.  I also make this with fresh burratta frequently throughout the summer.

for the Grilled Summer Squash and Zucchini

Slice the squash into thick slices.  Brush with olive oil and season with salt and pepper.

Grill on each side about 5 minutes, being careful not to over cook.  Remove from grill, let rest.  Slice for serving.  Drizzle the squash with a little olive oil and balsamic vinegar or glaze.  Season with salt and pepper.

We had an amazing visitor while we were grilling this meal.  A beautiful Peregrine Falcon decided to hang out for awhile in a cedar tree in our yard.  He was absolutely stunning!