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🔥 Grilled Pesto Chicken is packed with bold basil flavor and ready in no time! Perfect for summer cookouts or easy dinners. 🍃🍗
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Grilled Pesto Chicken is one of those meals I keep in my back pocket all summer long. Whether it’s a quick weeknight dinner or a casual backyard BBQ, this pesto chicken recipe never fails. I actually started making this when my garden basil got out of hand and I needed a way to use up all that fresh pesto on chicken. Now it’s a family favorite.
If you’ve never tried pesto chicken, you’re in for a treat. The flavor is bright and herby, and it pairs perfectly with pasta, grilled veggies, garlic bread, roasted potatoes, or even a simple green salad. I’ve made this recipe for pesto chicken with both homemade and store-bought pesto, and honestly, both versions work great. You can even get creative and use red pepper pesto or add a pinch of red chili flakes for an extra kick.
⭐ Why You’ll Love This Recipe
- Quick to prep and grill
- Uses simple pantry ingredients
- Perfect for meal prep or summer dinners
- Packs tons of flavor with minimal effort
🛒 Ingredients & Substitutions
- chicken breasts – substitute with boneless chicken thighs for a juicier option
- salt – use garlic salt or seasoned salt if preferred
- lemon pepper – replace with a mix of black pepper and lemon zest
- pesto – homemade or store-bought basil pesto works, or try red pesto
- parmigiano cheese – optional, or substitute with mozzarella or feta
✨ Variations
- Make a spicy version by adding red pepper flakes to the marinade
- Swap basil pesto with sun-dried tomato pesto for a twist
- Serve with grilled bread or over pasta for a full meal
- Use leftovers in wraps, salads, or grain bowls
🔥 Tips
- Trim or pound the chicken to even thickness for better grilling
- Let the chicken rest a few minutes before slicing
- Brush grill grates with oil to prevent sticking
- Double the pesto for dipping or extra sauce
❓ FAQs
Marinate for at least 45 minutes, but up to 2 hours is ideal for more flavor.
Absolutely. It keeps well in the fridge and reheats nicely for lunches or dinners.
Yes, but thaw it completely and pat it dry before adding the pesto marinade. This helps the flavors soak in better.
It’s highly recommended. Chicken should reach an internal temperature of 165°F at the thickest part to ensure it’s safe and juicy.
Grill over medium-high heat, avoiding open flames. You can also lightly oil the grates or grill over indirect heat if needed.
Yes, as long as your pesto is gluten-free. Always double-check store-bought labels.
You can freeze the raw chicken in pesto marinade before cooking. Just thaw and grill when ready.
🍽️ Other Recipes You May Enjoy
Main Dish
Grilled Lemon Pepper Chicken Breasts
Chicken and Turkey
Grilled Balsamic Chicken
Main Dish
Grilled Margarita Chicken Breasts
Grilled Pesto Chicken
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Equipment
- paper towels
- grill or grill pan
- thermometer
- mixing bowls
- plate or cutting board
Ingredients
- 4 chicken breasts, boneless, skinless
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- ½ cup pesto, homemade or store-bought
- ⅓ cup Parmigiano cheese, freshly grated (optional, for serving)
Instructions
- Pat chicken breasts dry with paper towels. If they are uneven in thickness, trim or lightly pound them so they cook evenly.
- Season both sides of the chicken with salt and lemon pepper.
- Add 2 tablespoons of pesto to a large zip-top bag. Place the seasoned chicken in the bag, then add the remaining pesto.
- Seal the bag and massage until chicken is fully coated.
- Marinate in the refrigerator for 45 to 60 minutes.
- Preheat grill to medium-high heat (400°F to 425°F) for direct cooking.
- Grill chicken for 3 to 4 minutes per side, or until internal temperature reaches 165°F.
- Rest chicken for a few minutes, then top with Parmigiano cheese if desired. Serve and enjoy!
Notes
🥡 STORAGE
Store leftover grilled pesto chicken in an airtight container in the fridge for up to 4 days.♨️ REHEATING
- Grill: Heat over medium heat for 3 to 4 minutes per side until warmed through.
- Air Fryer: Cook at 325°F to 350°F for 3 to 4 minutes.
- Oven: Bake at 350°F for 10 to 12 minutes, covered with foil to retain moisture.
- Microwave: Heat in 30-second intervals until warmed through, but this may dry it out slightly.
❄️ FREEZING
Freeze marinated raw chicken (before grilling) for up to 3 months. Thaw in the fridge overnight before cooking.💡 TIPS FOR BEST RESULTS
- Trim or pound chicken to an even thickness for even cooking.
- Homemade or red pepper pesto adds an extra layer of flavor.
- Let the chicken rest a few minutes after grilling to keep it juicy.
- Lightly oil grill grates to prevent sticking.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Cook at 375°F for 12 to 14 minutes, flipping halfway.
- Oven: Bake at 400°F for 18 to 22 minutes or until internal temperature reaches 165°F.
- Grill pan: Cook on medium heat for 4 to 5 minutes per side.
♻️ LEFTOVERS
Chop leftover chicken and add it to pasta, salads, grain bowls, or wraps for quick meals.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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