Fire up the grill and create this tasty and healthy meal that utilizes the mid-Summer garden harvest.
BBQ Rubbed Chicken Thighs and Grilled Summer Squash with Basil Pesto
Grilled Summer Squash with Pesto:
Cut one zucchini and one yellow squash in half lengthwise, drizzle with extra virgin olive oil, and season with a little salt and pepper. Grill over medium heat until tender, spread a thick layer of pesto onto the cooked squash, cut into bite sized pieces, and serve warm.
Fresh Basil Pesto Recipe:
2 cups of washed, coarsely chopped basil leaves
1 clove of garlic, sliced
½ cup extra virgin olive oil
¼ cup chopped walnuts or pine nuts
¼ cup grated parmesan cheese
Salt and freshly ground pepper to taste
1. In a food processor or blender, combine the basil, garlic, and olive oil. Pulse until finely chopped. Add the nuts and pulse until chopped. Add the cheese and pulse until combined. Season to taste with salt and pepper.
2. Store pesto in a glass jar in the fridge for up to one week, or in the freezer for six months.
BBQ Dry Rub Recipe: (enough for 2-3 lbs chicken – also great on salmon or pork)
2 Tbl kosher salt
1 Tbl brown sugar
2 tsp black pepper
1 Tbl chili powder
1 tsp ground chipotle chili powder
½ tsp cumin
½ tsp all-spice
Mix all ingredients together. Rub over raw chicken pieces before grilling. Make sure you cook the chicken to an internal temperature of 165 degrees F. Chef Eric suggests using boneless, skinless chicken thighs for this meal since they are inexpensive, easy to cook, and they stay moist on the grill.