I put my baby on a plane this morning. My youngest gal who happens to tower over me by three full inches.
Holding back the tears and putting on a brave Mommy face at the airport was harder than I expected. I absolutely could not shed a tear.
Suzie Q had given me a lovely little dissertation in the car about how this trip would be another big adventure for her and she’d be back in a week. What’s to cry about Mom?!
My youngest is an independent, capable gal and quite the planner. Her lists for packing are detailed, down to including a mini first aid kit for her backpack. You know, just in case?
If there was an award in school for preparedness, Suzie Q would win.
Maybe it was the family hiking adventures that ended with a skinned knee or two, or biking Northwest trails that left her with a few skinned elbows and one goose egg on the forehead (actually that was my darling niece!) or the snowboarding that resulted in not so happy feet. And most recently, kayaking and hiking Orcas Island that resulted in a few band-aids taped to her shins.
Of course, after all that hard work and fun in the sun, I had to prepare one of her new favorite meals. After the third piece of Yogurt Marinated Grilled Chicken, Suzie Q declared this dish the best chicken she’s ever tasted!
Did I mention she’s also quite the charmer?
Yogurt and Basil Pesto Marinated Grilled Chicken
*The marinade can easily cover up to 5lbs of chicken
3-4 lbs chicken pieces, bone in, skin removed so marinade can soak in
2 cups Greek plain yogurt
½ cup basil pesto (I’ve listed a recipe below, but for a quick fix Cibo Naturals has a lovely basil pesto)
2 lemons, juiced
Splash of Sriracha or fave hot sauce, about 1-2 tablespoons
1 teaspoon salt
½ teaspoon black pepper
Place the chicken in a glass bowl, baking dish or non-reactive container.
Whisk together the yogurt, pesto, lemon juice, Sriracha, salt and pepper and then pour over the chicken to coat.
Let the chicken marinade overnight for best results.
To Grill: Pre-heat the grill to 400F.
Shake off the excess marinade and place on the grill. Turning down the heat if necessary so the chicken doesn’t burn.
Let the chicken cook for about 20-30 minutes or until it reaches internal temperature of 165F.
Serve with your favorite grilled veggies, tossed mixed green salad or pasta salad. Or… all three! I love this chicken with grilled mini sweet peppers. Just toss the mini peppers with a little oil, salt and pepper and grill until toasty and soft.
Basil Pesto Recipe:
2 cups fresh basil leaves, packed
1/3 cup grated parmesan cheese
1/3-1/2 cup extra virgin olive oil
¼ -1/3 cup coarsely chopped almonds (or pine nuts)
2 cloves garlic
Squeeze of lemon
Salt and pepper to taste
Place the basil, cheese, almonds, garlic and squeeze of lemon in the bowl of a food processor. Pulse a few times and then start adding the olive oil in a steady stream until the pesto is smooth. Season to taste with salt and pepper.
- Grilled Avocado and Spicy Honey-Glazed Chicken Recipe (avocadocentral.com)
- Recipe: Orzo Salad with Spinach Pesto, Olives & Feta Recipes from The Kitchn (thekitchn.com)