Grilled Pesto Chicken is a delectable dish that combines the vibrant flavors of fresh basil, garlicky goodness, and juicy chicken breast, all brought together with a quick and easy marinade. As the weather warms up, the longing for outdoor grilling grows stronger, and what better way to satisfy that craving than with this mouthwatering recipe? With each bite, you’ll enjoy a harmonious blend of savory and slightly tangy notes, creating a delightful experience that’s perfect for warm evenings or casual gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Grilled Pesto Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Grilled Pesto Chicken

When I first made Grilled Pesto Chicken for my family during a summer barbecue, I was pleasantly surprised by how quickly it vanished off the serving platter. This dish is not only a crowd-pleaser but also a simple and budget-friendly option that can easily turn an ordinary dinner into an extraordinary experience. I guarantee you will love how the chicken retains its juiciness while becoming beautifully charred and infused with all those aromatic flavors. So, fire up your grill and let’s get started on this delicious adventure!

Why You’ll Love This Recipe

Simple & Quick: With the marinade requiring just a handful of ingredients, you can whip this up in no time.
Irresistible Flavor: The combination of pesto, yogurt, and lemon makes every bite bursting with fresh, tangy flavor.
Eye-Catching Appeal: Grilled chicken with beautiful grill marks is always a hit at gatherings and looks amazing on the plate.
Flexible Serving: Perfect for weekday dinners, weekend barbecues, or meal prep lunches.
Diet-Friendly Options: You can easily adapt the recipe to be gluten-free or use plant-based yogurt for a vegan version.

Ingredients You’ll Need

½ cup pesto: This herby sauce is the star of the show, providing depth of flavor and richness. You can use store-bought or homemade pesto.
2 tbsp yogurt: Plain yogurt adds creaminess and helps tenderize the chicken. Greek yogurt is a great substitute if you prefer a thicker texture.
2 tbsp mayo: Mayonnaise adds moisture and a slight tang. For a lighter option, use low-fat mayonnaise or substitute with additional yogurt.
2 tbsp lemon juice: Freshly squeezed lemon juice brightens the marinade and balances the flavors.
2 tbsp water: This helps thin out the marinade for even coverage on the chicken.
2 garlic cloves, minced: Fresh garlic lends an aromatic punch that complements the pesto beautifully.
¼ tsp salt: Enhances the flavors of the marinade and the chicken.
1 lb. chicken breast, thinly sliced or sliced in half: Chicken breast works best for this recipe because it grills quickly and stays juicy.

How to Make Grilled Pesto Chicken

Prepare the Marinade: In a large bowl, combine ½ cup pesto, 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, 2 tablespoons water, 2 minced garlic cloves, and ¼ teaspoon salt. Whisk everything together until smooth and well mixed.
Marinate the Chicken: Add 1 pound of thinly sliced chicken breast to the marinade, tossing to ensure that every piece is fully coated. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the chicken to marinate for at least 1 hour, or even up to 24 hours for more intensified flavor.
Bring Chicken to Room Temperature: About 20-30 minutes before you’re ready to grill, remove the chicken from the fridge to let it come closer to room temperature. This helps it cook evenly.
Heat the Grill: Preheat your grill to medium heat, around 400°F. You can lightly oil the grill grates with a paper towel dipped in oil to prevent sticking.
Grill the Chicken: Place the marinated chicken on the grill and cook for about 3 minutes on each side, or until the internal temperature reaches 165°F and the chicken has beautiful grill marks.
Rest and Slice: Transfer the grilled chicken to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender. Slice and serve!

Storing & Reheating

To store your Grilled Pesto Chicken, let it cool completely before placing it in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap each piece tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. When reheating, do so gently in a microwave or a skillet over low heat until warmed through. Keep in mind that reheated chicken might lose some of its original juiciness, so perhaps drizzle it with a touch of extra pesto or olive oil to refresh its flavor and moisture.

Chef’s Helpful Tips

Always marinate your chicken for at least an hour; marinating longer can really deepen the flavor.
Don’t skip letting the chicken rest after grilling; this is key for juicy results.
If you’re short on time, you can use chicken thighs as they’re generally more forgiving during grilling.
Keep an eye on the grill temperature; too hot can lead to burnt outsides and raw insides.
Consider adding cherry tomatoes or bell peppers to the grill alongside your chicken for a complete meal.

Grilled Pesto Chicken is not just a meal; it’s a celebration of flavor that’s ready to impress. Whether it becomes your go-to weeknight dish or a shining star at your next gathering, this recipe invites plenty of room for creativity. Feel free to adjust the marinade to suit your tastes. Don’t hesitate to add additional herbs or spices for your unique twist. You’ll soon discover just how versatile and delightful this dish can be.

Recipe FAQs

Can I use pre-cooked chicken for this recipe?

Absolutely! If you’re using pre-cooked chicken, simply toss it in the marinade for about 20 minutes to let the flavors meld, then grill just long enough to warm it through and get those delicious grill marks.

What should I serve with Grilled Pesto Chicken?

This dish pairs beautifully with a fresh salad, roasted vegetables, or even pasta tossed with olive oil and cherry tomatoes. It’s also fantastic alongside rice or polenta if you’re looking for something hearty.

Can I make this recipe ahead of time?

Yes, you can prepare the marinade and marinate the chicken ahead of time. You can even grill it a day in advance; just ensure to store it properly and reheat when needed.

What if I can’t find pesto?

If you can’t find pesto, you can easily make a simple version using fresh basil, olive oil, garlic, and nuts (like pine nuts or walnuts). Just blend them together until smooth, season to taste, and you’re good to go!

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Grilled Pesto Chicken

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Author: Peter
Prep Time: 60 minutes
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This Grilled Pesto Chicken is packed with flavor and features a simple marinate of pesto, yogurt, and lemon juice. It’s a perfect healthy meal for busy nights, ready in under 30 minutes once marinated!

Ingredients

Scale

½ cup pesto
2 tbsp yogurt
2 tbsp mayo
2 tbsp lemon juice
2 tbsp water
2 garlic cloves, minced
¼ tsp salt
1 lb. chicken breast, thin sliced or slice larger breasts in half

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Instructions

In a large bowl, mix together the pesto, yogurt, mayonnaise, lemon juice, water, minced garlic, and salt.
Add the chicken to the bowl and toss until evenly coated.
Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
Twenty to thirty minutes before grilling, take the chicken out of the fridge to bring it to room temperature.
Preheat the grill to medium heat, around 400°F.
Place marinated chicken onto the grill and cook for 3 minutes on each side.
Once cooked, transfer chicken to a cutting board and let rest for a few minutes before slicing.

Notes

Feel free to marinate the chicken overnight for enhanced flavor.
Serve with a side salad or grilled vegetables for a complete meal.
Ensure the chicken reaches an internal temperature of 165°F before serving.