Grilled Chicken with Arugula Pesto
This dish is prepared on an electric indoor grill that allows you to cook foods at different heat levels simultaneously—ideal for grilling chicken breasts and potatoes.
- 2 1/2 cups packed arugula
- 1 garlic clove, peeled
- 1/4 cup toasted pine nuts
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 8 tsp. fresh lemon juice
- 3/4 tsp. kosher salt, plus more, to taste
- 3/4 tsp. freshly ground pepper, plus more, to taste
- 3/4 cup plus 3 Tbs. olive oil
- 4 boneless, skin-on chicken breast halves
- 2 lb. fingerling potatoes, halved lengthwise and boiled until just tender
Adapted from Williamssonoma.com
In the blending cup of an immersion blender, combine the arugula, garlic, pine nuts, cheese, lemon juice, the 3/4 tsp. salt and 3/4 tsp. pepper and blend until coarsely chopped, about 30 seconds. While blending, slowly stream in the 3/4 cup olive oil and blend until smooth, about 1 minute. Set the pesto aside.
Preheat one side of an electric indoor grill to 375ºF and the other side to 400ºF.
Using your fingertips, loosen the skin on each chicken breast to create a small pocket. Spoon 2 tsp. pesto into each pocket, then gently spread out the pesto with your fingertips. Grill the chicken, skin side down, over 400ºF heat for 6 minutes. Rotate the chicken 180 degrees and grill until the skin is golden brown and crisp, about 5 minutes more. Turn the chicken over and grill, rotating as needed to ensure even browning, until an instant-read thermometer inserted into the thickest part of a breast registers 160ºF, 12 to 14 minutes more.
Meanwhile, in a bowl, stir together the potatoes, the 3 Tbs. olive oil, salt and pepper. Grill the potatoes, cut side down, over 375ºF heat for 9 to 15 minutes, rotating them every 4 minutes. Serve the chicken with the potatoes and pass the remaining pesto alongside.