This is going to be no average piece of chicken, as long as you just trust the process. It goes like this: brine, dry, butterfly, stuff, rub, bake. Sound complicated? It's not. I promise. At first I thought the brine and the stuffing would be enough flavor, but then I thought the inside of the chicken would be having all the fun and the outside might be a little lifeless. So I decided to make a little paste of spices, and it was the perfect final touch.
Don't be afraid of the lengthy time commitment and ingredient list. The reason it takes 2 hours and 30 minutes is because the chicken needs to sit in the brine for at least 2 hours. You can take care of that step the night before and just leave the chicken and the flavor steeping in the fridge. As for the ingredients, most of them are spices for the brine or the paste. So don't get nervous on me and revert to just salt and peppered chicken for the night.
I wasn't positive that basil and green chile would go together, but I gave it a shot and IT WORKED. Majorly worked. You can taste both the basil and the green chile flavor and there's just a little kick of spice at the end. The important thing to remember is to blend the basil, green chile, salt and garlic first. That way, you can make sure you don't have any garlic chunks running through. Then throw in the pine nuts and blend just a little more so that the pesto retains some of its rustic texture.
Usually pesto calls for some sort of cheese as well. If you want some parmigiano in the mix, go ahead! But this pesto is gluten-free, dairy-free and sugar-free, which is a major win in my book! You could also toss some zoodles with the pesto and pat yourself on the back for a yummy, SUPER healthy and pretty stinkin' gorgeous meal!