Grilled Barbecue Chicken Thighs with Arugula Pesto

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Servings: 8 Prep: 30 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Blender Food Processor Grill Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Ground Coriander, Cumin, Cinnamon, Boneless Skinless Chicken Thighs, Extra Virgin Olive Oil

Grilled Barbecue Chicken Thighs with Arugula Pesto

Ingredients

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon ground coriander ⚠

1 teaspoon cumin ⚠

½ teaspoon cinnamon ⚠

½ teaspoon ground black pepper

1 teaspoon sea salt

4 pounds boneless skinless chicken thighs ⚠

6 cloves garlic

5 ounces arugula

4 tablespoons extra virgin olive oil ⚠

1 teaspoon lemon juice, preferably freshly squeezed

Instructions

1. Preheat the grill on high for seven minutes.

2. Meanwhile, prepare the chicken seasoning by placing garlic powder, paprika, coriander, cumin, cinnamon, black pepper, and salt in a small bowl.

3. Coat the chicken in the dry rub, and wash your hands well.

4. Clean and oil the grates if necessary. Place the chicken on the hot grill. Cook on medium heat with the lid closed approximately 10 minutes on the first side.

5. Flip and and cook 8 minutes with the lid closed on the second side, or until completely cooked (165F). You may have to adjust your cooking time depending on the heat of your barbecue.

6. While chicken is grilling on the first side, heat a non-stick skillet or well-seasoned cast iron skillet over medium heat.

7. Add garlic still in the peel to the pan. Stir or shake the pan frequently so the garlic rotates and cooks on all side.

8. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes. Peel garlic once cool enough to handle.

9. When the chicken is grilling on the second side, place arugula, olive oil, the peeled garlic, and lemon juice in blender or food processor. Pulse until it’s a paste.

10. Serve chicken topped with pesto.