Grilled Creamy Pesto Chicken

I find that I come up with recipes when food in my fridge or pantry is about to go off or when I have a lot of left overs, just like the Oven Baked Plantain recipe. This fear of throwing away food has its advantages, doesn't it?

Anyway I had baked a cake earlier in the week and had an opened tub of double cream in the fridge and about a quarter of a jar of pesto left. This is what I came up with:

Grilled Creamy Pesto Chicken

Ingredients:

2 chicken thighs (with skins on) and 3 drumsticks (you can use any chicken parts)

5 table spoons of double cream

3 table spoons of green pesto

1 scotch bonnet (fresh chili), finely chopped

1 medium onions, thinly sliced

2 teaspoons of mixed herbs

1 table spoon of Sunflower oil

1 Knorr cube

Salt to taste

Directions:

Preheat the oven to 200 degrees Celsius. Wash the chicken portions with cold water and pat dry. Place in an oven dish and add all the ingredients. Mix properly, cover with foil paper and bake in the oven for about 20 minutes or until its cooked through. After its cooked through remove the foil paper and place the chicken under the grill for about 5 minutes on each side. What you are trying to achieve here is a crispy outer layer and a succulent creamy chicken.

Note: If you place the chicken in the oven for long enough, you will get a crispy texture and you may not need to grill the chicken.