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Pesto and Mustard Grilled Chicken (serves 4)

Pesto and Mustard Grilled Chicken (serves 4)

This is sooooo juicy and you get a ready made gravy also. Minimal cleaning up to do. Thanks HK Wong for sending this in.


  • Full chicken leg, 4 pieces
  • 1 large tablespoon of Goccia Umbra Pesto Alla Genovese spice mix
  • 4 cloves of garlic, grated
  • Zest and juice from 1 lemon
  • Olive oil
  • One large tablespoon of grainy or dijon mustard
  • Salt and Pepper


  • In bowl, combine the garlic, lemon zest and juice,olive oil, mustard, pepper, Goccia Umbra Pesto Alla Genovese spice mix and a pinch of salt (don't use a lot of salt at this stage, as it will draw the moisture out of the chicken) and mix well
  • Wash and pat dry the chicken legs, and make 2 incisions on the thickest part of the drumstick and thigh
  • Apply the marinade well on the chicken and keep in the fridge for at least 4 hours
  • Remove from fridge 45 minutes before you plan to cook it to allow it to reach room temperature
  • Now season the chicken with salt, wrap it in foil with some excess marinade, and into the oven at 180 degrees Celsius for 25 minutes 
  • After 25 minutes, remove the top part of the foil to expose the chicken, baste with juices in the foil and grill another 20 minutes or so till the skin is golden brown
  • Let it rest for 15 minutes and tuck in with the ready made gravy (juices left over in the foil)

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