Spicy Pesto Marinated Grilled Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #23355
April 04, 2016
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Italian, Mediterranean, North American, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Heart Healthy, Low Carbohydrate, Low Sodium, No Eggs, Spices, Herbs, Boneless Pieces, Spring more
"Super easy - and, super delicious. Five (5) ingredients is all it takes. Simply marinate your chicken; then, pan saute or grill. I prefer to grill whenever possible. Now, I made my own pesto ... because I had tons of basil growing; but, a store bought pesto will work just as fine. Actually, some grocery delis make their own; so, there are some good pestos out there. Just add a few more ingredients; and, it's ready to marinade in the fridge. I love to serve this with orzo or angel hair pasta; and, some grilled tomatoes or your favorite vegetable. Prep time does NOT include time for the chicken to marinate."
Ingredients
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- FOR MARINADE
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- Garnish
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Nutritional
- Serving Size: 1 (372.7 g)
- Calories 534.7
- Total Fat - 16.1 g
- Saturated Fat - 6.8 g
- Cholesterol - 214.8 mg
- Sodium - 616.2 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 3.1 g
- Sugars - 2.9 g
- Protein - 81.6 g
- Calcium - 343.2 mg
- Iron - 3.3 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.2 mg
Step 1
Chicken ... First, I like to use a mix of breasts and thighs; but, use your favorite cut. Second; depending on the breasts themselves ... I usually like to pound them out a bit. We aren't talking FLAT; but - just a little - this just assures that they will cook evenly. If you buy them frozen; I don't find this necessary; but, if buying them fresh from the meat counter - they are usually much thicker, and find this really important.
Step 2
Marinade ... Add everything (except the oil) to a bowl (non-reactive or glass bowl), or ziploc bag. I prefer to use the ziploc bag. Then, mix until everything is well combined. Add the chicken, and toss (or squish/squeeze) the bag; until all the chicken is coated. Seal the bag; or, cover the bowl with plastic wrap. Refrigerate at least 2 hours, up to overnight (I prefer all day or overnight if possible).
Step 3
Chicken ... Remove from the marinade; and, set on a plate to take the chill off. Season your outdoor grill or grill pan with oil; and, season your chicken with a little extra salt and pepper. Then, cook the chicken on medium to medium high heat until golden brown on the first side. Each side should take around 5-8 minutes per side; depending on the thickness of the chicken. You want to get a good char or grill marks on each side. And, if you try to flip the chicken; and, it sticks ... it isn't ready to flip. The temperature should be 160 degrees if you aren't sure. Transfer to a plate; and, cover with foil to keep warm and let them rest - at least a few minutes (5-10 minutes) before serving - this allows the juices to re-distribute; otherwise, when you cut in the chicken, all the juices will be lost.
Step 4
Serve and ENJOY! ... As the chicken cooks; I also like to grill a couple of lemons cut in half (cut side down). Then, squeeze the grilled lemon over the chicken. It isn't necessary; but, it's delicious. Serve with any of your favorite side dishes - orzo and angel hair pasta, roasted tomatoes; or, your favorite veggies ... I love squash - just a few ideas. It's super easy, but absolutely full of flavor.
Tips & Variations
No special items needed.