Grilled Pesto Chicken

Alright, so this is a take on a classic italian meal. Easy to make and finger licking good ^_^

For the Chicken

Ingredients:

• 5 Whole Chicken legs
• 3 Tablespoons of pesto sauce
• Olive oil
• 10 Crushed cloves of garlic
• 3 Chopped green chillies
• Salt
• Pepper

Method:

1. Marinade the chicken with the garlic, green chillies, salt, pepper and some olive oil for at least two hours. ( You could make incisions on the chicken to allow the marinade to reach the bone)
2. Heat some more oil in a griddle pan, then place the marinated chicken on it and let it cook through. 
3. While the chicken is cooking, use a kitchen brush to brush the pesto onto the chicken on both sides.
4. When cooked, it'll have a beautiful char. Serve hot with fresh sautéed vegetables and a special take on white sauce.

For the Vegetables:

Ingredients:

• 1 Broccoli
• 1 packet of Baby Corns
• 1 packets of Mushrooms
• Salt
• Pepper
• Olive oil
• 4 cloves of Garlic

Method:

1. Boil the Broccoli and Baby Corns till they are almost completely cooked but still firm.
2. Chop all the vegetables and crush the garlic.
3. Heat some oil in a pan, add the garlic and toss the vegetables in it for about 3-5 minutes, after adding the salt and pepper.
4. Serve hot as a side to the Chicken

For the Sauce:

Ingredients:

• 1/2 a packet of mushrooms
• About 2 cups of already prepared white sauce (See lasagna recipe)
• 1 Tablespoon of pesto
• Salt
• Pepper
• Oregano to taste
• Chilli flakes to taste
• 3 Cloves of crushed garlic 

Method:

1. In a pan heat the oil and add garlic to it.
2. Add the mushrooms and herbs and cook until almost all the moisture evaporates from the mushrooms.
3. Now, add the pesto and mix thoroughly.
4. Cook for 3-4 minutes and then mix the white sauce through the mushroom mixture.
5. Your sauce is ready.