Name: Grilled Chicken with Creamy Goat Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 2
Cuisine: US
Ingredients: 2 tablespoons dry white wine; 2 tablespoons olive oil; 1 tablespoon dried oregano; 1 tablespoon prepared pesto; 1 lemon, zested and juiced; 1 clove garlic, minced; Salt and ground black pepper to taste; 2 chicken leg quarters; 2 tablespoons unsalted butter; 1 tablespoon minced white onion; 1 teaspoon minced garlic; 0.5 cup white wine; 0.25 cup lemon juice; 0.25 cup chopped sun-dried tomatoes in oil, drained; 1 teaspoon prepared pesto; Salt and ground black pepper to taste; 1 (4 ounce) log goat cheese, sliced into 4 rounds

Succulent chicken leg quarters, transformed with a vibrant marinade and crowned with creamy goat cheese and a sun-dried tomato pesto sauce. This dish elevates humble ingredients to create a symphony of Italian-inspired flavors.

Follow The Directions

01

Step

In a small bowl, whisk together the dry white wine, olive oil, dried oregano, pesto, lemon zest, lemon juice, minced garlic, salt, and pepper to create the marinade.

02

Step

Place the chicken leg quarters in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is completely coated. Refrigerate for a minimum of 2 hours, turning the bag over after 1 hour to ensure even marination.

03

Step

Preheat your oven to 425 degrees F (220 degrees C). Allow the chicken to come to room temperature while the oven heats up.

04

Step

Remove the chicken from the marinade and pat it dry with paper towels. Place the chicken leg quarters in a baking dish.

05

Step

Roast in the preheated oven for 20 minutes. Then, turn the chicken over and continue cooking until the juices run clear and the internal temperature reaches 165 degrees F (74 degrees C) when an instant-read thermometer is inserted near the bone, approximately 20 minutes more.

06

Step

While the chicken is roasting, bring the goat cheese to room temperature. As the chicken approaches its final 20 minutes of cooking time, prepare the sauce.

07

Step

In a skillet over medium heat, melt the butter. Sauté the minced white onion and garlic until they become soft and translucent, about 5 minutes. Add the white wine and lemon juice, then incorporate the sun-dried tomatoes and pesto. Season with salt and pepper. Reduce the heat to low and let the sauce simmer until it thickens slightly, approximately 15 minutes.

08

Step

Remove the chicken from the oven. Top each chicken quarter with 2 slices of goat cheese, placing one on the thigh and one on the leg. Generously spoon the sun-dried tomato pesto sauce over the goat cheese and serve immediately.