Inexpensive scallions are mildly oniony, yet still bright green, which makes them a great base for an Asian-inspired pesto. If you’re feeling adventurous, throw in a few sprigs of cilantro and mint. Rubbing the pesto under the chicken skin may feel a bit, well, intimate, but it keeps the chicken juicy in a way that simply putting it on top of the skin won’t.
Chicken with Ginger-Scallion Pesto
4 servings
4 bone-in, skin-on chicken breasts
2 bunches scallions, green parts only, coarsely chopped
3 Tbsp. minced ginger
2 Tbsp. canola or vegetable oil
2 Tbsp. sesame oil
1 Tbsp. soy sauce
• Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
• In a food processor, pulse the scallions, ginger, canola oil, sesame oil and soy sauce until it reaches a pasty consistency.
• Loosen the skin from the chicken breasts by sliding your fingers under the skin. Rub 1 to 2 tablespoons pesto under the skin of each chicken breast. Rub any remaining pesto on top of the chicken skin.
• Place the chicken skin side-up on the baking sheet and bake 40 to 55 minutes, until the internal temperature reaches 160 degrees. Let rest 5 minutes before serving.
Dee Ryan is a longtime contributor to Sauce Magazine.
This article appears in August 2018.