Chicken is the one reason I couldn’t go fully vegetarian. Ok, and fish, but on the meat side of things. I could live without bacon. A life without steak and I could deal. I wouldn’t even miss sausages. But chicken. Especially a good chicken thigh recipe. I just can’t give it up.
So when it comes to cooking for Alex (a total meat eater) and I, chicken appears A LOT. Also because it’s quite often cheaper than other good quality meat options.
I like to shake it up, and although I do love the slow cooker in the week, I’m not always that prepared.
This recipe came about due to leftovers – something which inspires many of my dishes. I am not one for food waste.
With bacon and pesto to use up, and some bread in the cupboard which was starting to go off, I decided it’d make the perfect combo for a crispy topping for my chicken thighs. And it sure did.
Chopping the bacon into small pieces, and frying until crispy, gave the crunch I was looking for. The smoky flavour, accompanied with the nutty, chilli pesto was beautiful, and with a little parmesan, even better. The bread added a little more texture, but also bulked out the mixture to cover more chicken thighs.
Added after the thighs were cooked, the chicken was then grilled to crisp the top up. Pretty easy. Yet very tasty, and a fab change to the usual chicken dishes.
It was delicious served with roasted potato slices and a fresh simple salad. It’s balanced and not too heavy meal.
The recipe is below.
How do you like your chicken? Have you tried anything new recently?
Bacon & Pesto Crusted Chicken Thighs
A fab way to spice up those chicken thigh dinners
- 4 chicken thighs
- 1 tbsp soy sauce
- 2 tsp all-purpose seasoning
- 2 bacon rashers
- 4 tsp chili pesto
- 2 tsp parmesan
- 1 bread slice going off, or lightly toasted
Preheat the oven to 220° celsius. Pierce each of the chicken thighs and place in a mixing bowl. Cover in the soy sauce and sprinkle in the all-purpose seasoning to cover evenly.
Wrap the chicken thighs in foil (so the juices stay in) and cook in the oven for 35 minutes.
Whilst the chicken is in the oven, cut the bacon into lardons and fry until crispy. Place in a small bowl and mix with the chilli pesto and parmesan. Tear the bread into small pieces and stir into the chilli pesto mix.
Once the chicken is cooked, spoon the chilli pesto mix onto each of the chicken thighs. Push down lightly with the back of a spoon or your fingers. Grill for 5-10 minutes, until starting to brown.
Serve with roasted potato slices and fresh salad, or grains and seasonal veg. Enjoy!