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If you’re looking for a new go-to recipe that’s bursting with flavor, these Juicy Grilled Chicken Leg Quarters with Pesto Sauce are a game-changer. The combination of smoky grilled chicken and vibrant pesto sauce is simply irresistible, making this dish a hit for any occasion. With just a few simple ingredients and minimal prep, you can whip up a gourmet-quality meal right on your Weber Kettle grill. Plus, it’s incredibly budget-friendly, so you can treat your family to a delicious dinner without breaking the bank. Get ready to make this your favorite recipe for easy, mouthwatering grilled chicken!
Photo Credit: Drizzle Me Skinny.
Elevate your grilling game with these directions for grilling Weber Kettle Pesto Chicken. Infuse tender chicken with vibrant pesto flavor, grilled to perfection on your Weber Kettle for a juicy, aromatic dish that’s perfect for any outdoor feast.
Ingredients
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For Weber Kettle Grilled Pesto Chicken, you’ll need 1 chicken leg quarter and ¼ cup of pesto (recipe below). To make Pesto Genovese, you’ll need 3 cups (3 ounces) of whole basil leaves, ½ cup of olive oil, ½ cup of Parmigiano-Reggiano or parmesan cheese, ¼ cup of pine nuts, and 2 cloves of garlic, finely chopped. Add a pinch of salt to taste for the perfect finishing touch.
Set Up Your Weber Kettle for Indirect Smoking
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Fill your charcoal chimney starter with charcoal briquettes, and once they’re ready, empty the chimney into the center of the charcoal grate. Use tongs to move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more briquettes to each pile for sustained heat.
Prepare the Chicken Leg Quarter
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Bring the chicken to room temperature. Pat the chicken leg quarters dry with a paper towel. Carefully separate the skin from the chicken with your fingers, being cautious not to tear the skin. Generously spread pesto under the skin, using as much as will fit, and then coat the entire chicken leg quarter with pesto using a tablespoon.
Grill the Chicken Leg Quarter
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Place the prepared chicken leg quarter in the center of the Weber Kettle grill grate. Close the lid and grill over indirect heat for about 40 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Add more charcoal to both piles as needed to maintain consistent heat.
Remove and Rest the Chicken
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Once the chicken reaches the desired temperature, remove it from the grill and let it rest on a plate for 5 minutes. After resting, cut the chicken leg quarter between the drumstick and thigh, and serve.
Variations And Substitutions For Weber Kettle Grilled Pesto Chicken
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- Try Using Other Cuts of Chicken or Other Poultry: The pesto under the skin works wonderfully with various cuts of chicken, including chicken breasts, thighs, or even a whole chicken. Additionally, grilling a whole Cornish game hen with pesto will yield equally delicious results.
- Buy the Pesto from Your Grocery Store: If you’re short on time, pick up a jar of pesto from the pasta section of your local grocery store. Many jarred pestos available are quite tasty and make this recipe even easier to prepare, perfect for a quick weeknight dinner.
- Add Soaked Wood Chips: To infuse a subtle smoky flavor into your pesto chicken, add soaked wood chips or small wood chunks to your charcoal pile. The smoke from the soaked wood will complement the pesto, adding an extra layer of flavor to your dish.
Tips and Tricks for Weber Kettle Grilled Pesto Chicken
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- Use a Weber Kettle Hinged Grilling Grate: The hinged sections allow you to add more charcoal or wood chips without lifting the entire grate, making fuel management much easier.
- Use a Spoon for Pesto Application: If you struggle to reach the back of the chicken leg quarter, use the back of a teaspoon to lift the skin gently. Then, use the spoon to add pesto to hard-to-reach areas.
- Add an Aluminum Pan: Place a disposable aluminum pan filled with water on the charcoal grate to keep the chicken moist and catch any drippings. This helps maintain moisture and makes cleanup easier.
