Spicy Pesto Marinated Grilled Chicken

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"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."

Original recipe yields 4 servings
  • Garnish


  • 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.