Ingredients
8 bone-in, skin-on chicken thighs
marinade:
1 cup soy sauce
2 T. grated ginger
4 shallots, minced
4 garlice cloves, minced
1 teaspoon sesame oil
1/4 c. vegetable oil
cilantro pesto
1 large bunch cilantro, with roots if possible, well-washed
4-6 large cloves garlic
1 T. whole peppercorns
1-2 jalapeno peppers
1 tsp. salt
1/4 c. vegetable oil
Preparation
Combine marinade ingredients in a large zip-top bag; add chicken. Marinate at least two hours.
Make cilantro pesto: combine all ingredients except oil in food processor, grind together, adding oil slowly through processor feed until a soft paste forms.
Remove chicken from marinade. Lift skin and spread 2 tablespoons cilatro pesto under skin of each thigh. Be careful not to contaminate pesto with utensils used on chicken – you will use the remainder to finish the dish. Grill chicken on medium grill until chicken is cooked thoroughly.
