Grilled (Broiled) Chicken

grilled chicken

Grilled (Broiled) Chicken

No ratings yet
Servings: 6
Calories: 744


  • 8 part-boned chicken thighs
  • olive oil for brushing
  • 14 floz passata sieved tomatoes
  • 4 floz green or red pesto sauce
  • 12 slices French bread
  • 3 oz freshly grated Parmesan cheese
  • 2 oz pine nuts or flaked slivered almonds
  • salad leaves to serve


  • Arrange the chicken in a single layer in a wide flameproof dish and brush lightly with oil. Place under a preheated grill (broiler) for about 15 minutes, turning occasionally, until golden brown.
  • Pierce the chicken with a skewer to test if it is cooked through - the juices will run clear, not pink, when it is ready.
  • Pour off any excess fat. Warm the passata (sieved tomatoes) and half the pesto sauce in a small pan and pour over the chicken. Grill (broil) for a few more minutes, turning until coated.
  • Meanwhile, spread the remaining pesto on to the slices of bread. Arrange the bread over the chicken and sprinkle with the Parmesan cheese. Scatter the pine nuts over the cheese. Grill (broil) for 2 - 3 minutes, or until browned and bubbling. Serve with salad leaves.
  • Although leaving the skin on the chicken means that it will have a higher fat content, many people like the rich taste and crispy skin especially when it is blackened by the barbecue (grill). The skin also keeps in the cooking juices.
Calories: 744 kcal
Carbohydrates: 47 g
Protein: 41 g
Fat: 44g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 159 mg
Sodium: 889 mg
Potassium: 767 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 980 IU
Vitamin C: 8 mg
Calcium: 255 mg
Iron: 5 mg
Cuisine Italian
Ingredients Chicken
Save to Favorites
Please login

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating