Grilled Pesto Stuffed Chicken Thighs - cooking recipe

Ingredients

2 1/2 lbs chicken thighs (8 thighs)
1 cup pesto sauce (1/2 Basil Pesto)
salt & freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves
1 loaf Italian bread, cut into 8 pieces on the diagonal

Preparation

Preheat the grill.
Loosen skin from thighs to form a pocket; stuff with pesto.
Season chicken with salt and pepper.
Grill the chicken, turning once, until cooked through, about 35 minutes.
Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
Toast bread on grill.
Serve chicken on bread, garlic side up.