BBQ Chicken with Mint Pesto

Think summer.  Think fresh mint.  Think BBQ chicken.
Mint Pesto marinade:
3 cloves garlic
2 cups fresh mint leaves
1 tsp crushed red pepper flakes
2 Tbsp rice vinegar
1/2 tsp salt
1/4 cup olive oil

1 chicken, quartered

Pulse the garlic in a small food processor to mince. Then add mint and pepper flakes. Pulse several times to mince again. Add vinegar and salt and pule to mix well. Add the oil and process to form a rich puree.

Coat the chicken pieces with about two thirds of the pest. Cover and allow to marinate at least an hour, or overnight. When ready to cook, bring chicken to room temperature, if necessary.

When ready to cook, return the chicken to room temperature if necessary. Heat a grill to high. When grill is hot, turn right side of grill off and place chicken skin-side up on the right side of the grill. Cover and cook for 15 minutes.

Now turn the left side to medium-low and baste the chicken with some of the reserved pesto marinade. Flip the chicken onto the left side, skin-side down.

Grill, covered, another 10 minutes, watching carefully for flare-ups. Baste the chicken and flip skin-side up.

Baste skin side now, and grill another 10 minutes or so, until the chicken is just cooked through and nicely browned.

Serves 4.