Barbecue Chicken Thighs with Arugula Pesto is a nutrient-dense family favorite and a great recipe for a dinner party or meal prep. To really round out this a meal serve it with The Best Creamy Coleslaw and a Simple Cucumber Salad (both of which you can make ahead of time). As a matter of fact this would be a great party menu—so double the recipes and invite some friends over!
Featured Ingredients
Chicken dark meat consists of leg meat (drumsticks & thighs) and neck meat. When it comes to the non-proteinogenic amino acid taurine, chicken dark meat is far superior! Per 100 g, dark meat contains 170 mg of taurine versus 18 mg for white meat. Taurine supports neurological development, regulates the immune system, plays a role in cardiovascular function and the development of skeletal muscle, plus more.
Arugula (aka rocket) is a super nutrient-dense food rich in phytonutrients (especially glucosinolates and carotenoids), vitamin K, and folate. Glucosinolates are sulfur-containing compounds that break down into bioactive isothiocyanates and indoles – compounds that are absolute rock stars as far as human health is concerned!
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Barbecue Chicken Thighs with Arugula Pesto
Ingredients
- 4 pounds chicken thighs boneless skinless
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 4 cups fresh arugula
- 6 cloves garlic unpeeled
- 4 tablespoons olive oil
- 1 teaspoon lemon juice
Instructions
- Preheat the grill on high for seven minutes.
- Meanwhile, prepare the chicken seasoning by placing garlic powder, paprika, coriander seed, cumin, cinnamon, black pepper, and salt in a small bowl. Coat the chicken in the dry rub, and wash your hands well.
- 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. Flip and and cook 8 minutes with the lid closed on the second side, or until completely cooked (165 degrees). You may have to adjust your cooking time depending on the heat of your barbecue.
- While chicken is grilling on the first side, heat a non-stick skillet or well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan. Stir or shake the pan frequently so the garlic rotates and cooks on all side. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.
- 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.
Question – so cook the garlic UNpeeled until brown. Are we then supposed to cool and peel the garlic before it is added to the blender with arugula, olive oil, lemon juice since the recipe calls for PEELED garlic?
Yes, Kim that’s correct. Cooking the garlic slightly takes away the harsh edge raw garlic can have. And, then you’ll peel it before adding it to the blender.