Pesto Grilled Chicken Recipes

EASY GRILLED PESTO CHICKEN

Steps:

• Preheat the grill to 425 degrees. Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of chicken.
• Reduce heat to medium, about 350 degrees, and place chicken on the grill. Cook about 5-6 minutes per side. Internal temperature of the chicken should be 165 degrees.
• Let chicken rest about 5 minutes to let the juices settle. Slice and serve
• Preheat the oven to 375° degrees. Coat a medium-sized casserole dish with non-stick cooking spray, set aside.
• Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
• Place chicken into the prepared casserole dish.
• Place in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165° when chicken is cooked through.
• Serve chicken with your favorite sides, enjoy.

BASIL PESTO GRILLED CHICKEN RECIPE

Steps:

• To begin making the Basil Pesto Grilled Chicken Recipe, make the fresh basil pesto and keep it ready.
• Place the walnuts,garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
• Add the Parmesan and puree for a minute.
• In a mixing bowl, marinade the chicken breast along with the basil pesto, cream, and lemon juice. Let it sit for about an hour.
• Heat a grill pan/skillet on medium flame, put some garlic butter and place the chicken breast on it. Cook till the chicken is completely cooked through. IT will take about 8 to ten minutes on either sides to cook the chicken.
• Once done transfer the Basil Pesto Grilled Chicken onto a serving plate and serve hot.
• Serve Basil Pesto Grilled Chicken Recipe with Summer Lettuce Salad Recipe and French Onion Soup Recipe for lunch or dinner.

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES

Steps:

• Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
• Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
• Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GRILLED PESTO CHICKEN KABOBS

Steps:

• Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
• Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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GRILLED PESTO CHICKEN DINNER

Steps:

• 1.Preheat oven to 375°F. Coat an 11x8 baking dish with nonstick cooking spray.
• 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts.
• 3.Bake uncovered for 18 to 20 minutes, or until heated through.
• 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
• 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy.

PESTO GRILLED CHICKEN

Steps:

• Cut chicken breasts into smaller portions and pound about 1/2" thick.
• Combine remaining ingredients, except pesto, and pour over chicken in shallow dish. Allow to marinate for at least 30 minutes.
• Heat grill to 400-450 degrees. Grill chicken breasts on one side until sides no longer appear pink, and flip on the grill.
• Spoon pesto over each piece of chicken. Close grill, and allow to cook until juices run clear.