Grilled Chicken Thighs with Ramp-Pistachio Pesto (Memorial Day BBQ, 35-Minute)
Tender, crisply charred chicken thighs are finished with a glossy, herbaceous ramp-pistachio pesto that adds garlicky-sweet green notes and a satisfying nutty crunch. Quick-grilled asparagus spears alongside pick up smoky char and bright lemon that cut through the richness of the chicken.
Make the pesto in a blender or food processor for a smooth texture, or pulse coarsely for a chunkier finish; toasted pistachios deepen the flavor while ramps provide an unmistakable seasonal lift. If ramps are unavailable, substitute equal parts scallion whites and young garlic for a similar onion-garlic profile; use roasted almonds if pistachios aren’t on hand.
Serve this at a backyard holiday, casual weeknight grill, or spring dinner party — it pairs well with new potatoes or a simple arugula-fennel salad. The pesto stores for up to 3 days refrigerated and also freezes well in ice-cube trays for future quick sauces or sandwiches.
How to Make It
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1
Season the chicken thighs all over with 1 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil; rub in the lemon zest.
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2
Heat a grill or grill pan to medium-high (about 425°F/220°C). Brush asparagus with 1 tbsp olive oil and season with 1/2 tsp salt and remaining pepper.
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3
Make the ramp-pistachio pesto: pulse ramps, toasted pistachios, Parmesan, garlic, red pepper flakes, 2 tbsp olive oil, lemon juice, honey and remaining 1/2 tsp salt in a food processor until a loose paste forms; add water 1 tbsp at a time to reach a spreadable consistency.
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4
Grill the chicken skin-side down over direct heat until deep char forms, 6–8 minutes; flip and continue over indirect heat or lower temp until internal temperature reaches 165°F (74°C), about 10–12 more minutes depending on thickness.
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5
Grill the asparagus alongside chicken, turning occasionally, until tender-crisp with char marks, 6–8 minutes.
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6
Transfer chicken to a board and rest 5 minutes. Spoon or dollop ramp-pistachio pesto over each thigh and serve with grilled asparagus.
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7
Optional: serve with lemon wedges and an extra drizzle of olive oil. Leftover pesto keeps refrigerated up to 3 days or frozen in small portions for up to 3 months.
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