Green-Basted Grilled Chicken

By Rebecca Batchie

Mix together a large dollop of Basil Scape Pesto (see Basil Recipe section) along with a handful of chopped cilantro, a few squeezes of fresh lemon juice, and a healthy dose of salt and pepper. Rub onto chicken and refrigerate, allowing the chicken to absorb the flavors for up to eight hours. Grill as usual. The skin should be crisp, with no signs of greenery!

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