Grilled Pesto Chicken
Grilled Pesto Chicken is juicy, flavorful, and easy to make. Basil pesto adds bold taste to this quick and delicious weeknight meal.
Servings: 4 servings
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
Serving: 1chicken breast | Calories: 412kcal | Carbohydrates: 3g | Protein: 52g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 1267mg | Potassium: 851mg | Fiber: 1g | Sugar: 1g | Vitamin A: 761IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg
