Garlicky Grilled Pesto Chicken Recipe

Name: Garlicky Grilled Pesto Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups firmly packed fresh basil leaves, plus chopped basil for garnish; 1/4 cup walnut halves and pieces; 2 garlic cloves; 1 ice cube; 1 1/2 teaspoon kosher salt, divided; 1/2 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice, divided; 2/3 cup extra-virgin olive oil; 3/4 ounce Parmesan cheese, grated; 4 (8 ounce) boneless, skinless chicken breasts, pounded to 1-inch thickness; 1/2 teaspoon freshly ground black pepper

Cook Time: 10 minutes

Original recipe yields 4 servings

Ingredients:

2 cups firmly packed fresh basil leaves, plus chopped basil for garnish
1/4 cup walnut halves and pieces
2 garlic cloves
1 ice cube
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice, divided
2/3 cup extra-virgin olive oil
3/4 ounce Parmesan cheese, grated
4 (8-ounce) skinless, boneless chicken breasts, pounded to 1-inch thickness
1/2 teaspoon freshly ground black pepper

Directions:

Gather all ingredients before you begin.
In a food processor, combine basil, walnuts, garlic, ice cube, 1/2 teaspoon of salt, lemon zest, and 1 tablespoon of lemon juice. Process until finely chopped, about 30 seconds. Scrape the sides of the bowl as needed.
While the processor is running, slowly stream in the olive oil until the mixture emulsifies, about 15 seconds.
Add the grated Parmesan cheese and pulse 3 to 4 times until well combined.
Transfer 1/2 cup of the pesto into a large resealable plastic bag and add the remaining 1 tablespoon of lemon juice.
Divide the remaining pesto into 2 small bowls (1/4 cup each). Cover and refrigerate until ready to use.
Season the chicken breasts with freshly ground black pepper and the remaining 1 teaspoon of kosher salt.
Place the seasoned chicken into the bag with the pesto mixture. Seal the bag and gently massage the pesto into the chicken to coat it evenly. Refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Preheat your outdoor grill to medium-high heat (400 to 450 degrees F or 200 to 225 degrees C). Oil the grates to prevent sticking.
Remove the chicken from the refrigerator and discard any excess marinade. Grill the chicken, uncovered, for 3 to 5 minutes per side, or until grill marks form.
Flip the chicken and continue grilling until the internal temperature reaches 160 degrees F (71 degrees C), about 3 to 5 minutes more. Use an instant-read thermometer to check for doneness.
Transfer the grilled chicken to a cutting board and brush the top with 1/4 cup of the reserved pesto. Loosely cover with foil and let it rest for 5 minutes.
Once rested, transfer the chicken to a serving platter. Serve with the remaining pesto on the side and garnish with fresh chopped basil.

Nutrition Facts (per serving):

Calories: 766
Total Fat: 50g (64% Daily Value)
Saturated Fat: 9g (43% Daily Value)
Cholesterol: 197mg (66% Daily Value)
Sodium: 738mg (32% Daily Value)
Total Carbohydrates: 3g (1% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Protein: 73g (147% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 113mg (9% Daily Value)
Iron: 3mg (18% Daily Value)
Potassium: 672mg (14% Daily Value)

Garlicky Grilled Pesto Chicken Recipe

Garlicky Grilled Pesto Chicken: Origins, Regional Touches, and Unique Features

The recipe for Garlicky Grilled Pesto Chicken draws its inspiration from the rich culinary traditions of northern Italy, particularly the Liguria region, where pesto first originated. Historically, pesto alla Genovese was a sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, meant to complement simple staples like pasta and bread. Over time, chefs began experimenting with proteins, and chicken became a natural choice due to its mild flavor and ability to absorb aromatic sauces. The addition of garlic and the grilling method reflects a modern American adaptation that emphasizes bold flavors and summer-friendly outdoor cooking.

Regionally, this dish carries subtle variations depending on the ingredients available. In the United States, walnuts are often used instead of pine nuts because they are more affordable and widely accessible, giving the pesto a slightly earthier, richer flavor. Lemon juice and zest are added to brighten the taste, a technique popular in Mediterranean-inspired American kitchens. Grilling the chicken outdoors not only adds smoky notes but also reinforces the summer, casual-dining aesthetic that differentiates this version from traditional stovetop or oven-baked pesto chicken.

What sets Garlicky Grilled Pesto Chicken apart from similar dishes is its triple use of pesto: as a marinade, a finishing brush, and a dipping sauce. While other pesto chicken recipes might rely on a single application of the sauce, this method ensures that the herbaceous, garlicky flavor penetrates the meat, enhances the presentation, and provides extra versatility at the table. Additionally, the fresh, hand-processed pesto offers a vivid texture and brightness that jarred sauces cannot replicate.

Typically, this dish is served in casual outdoor settings or at family dinners where grilling is the centerpiece. It pairs beautifully with summer salads, roasted vegetables, or light pasta dishes. Restaurants with a focus on Italian-American cuisine might also feature it as a seasonal special, often garnished with fresh basil and accompanied by a small bowl of extra pesto for guests to enjoy with each bite.

Several interesting facts make this dish even more appealing. First, the ice cube added during pesto processing helps maintain a bright green color while keeping the oil from separating. Second, substituting walnuts for pine nuts slightly increases the nutritional value by adding heart-healthy fats. Finally, the use of an instant-read thermometer ensures perfectly cooked chicken without drying it out, a tip frequently overlooked in home grilling. Collectively, these small details elevate a simple grilled chicken recipe into a memorable, flavorful, and visually appealing dish.

FAQ about Garlicky Grilled Pesto Chicken Recipe

Leftover grilled pesto chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled to room temperature before refrigerating.

Yes, cooked grilled pesto chicken can be frozen. Wrap it tightly in aluminum foil or place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through, or gently in a skillet over medium heat. Avoid microwaving for long periods to prevent drying out.

Yes, the pesto can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Cover the surface with a thin layer of olive oil to prevent browning.

Absolutely. Pine nuts, almonds, or pecans can be used as substitutes for walnuts. Toasting the nuts lightly enhances their flavor.

Yes, you can use a grill pan or a stovetop skillet over medium-high heat. While you may not get the same charred grill marks, the chicken will still be flavorful and juicy.

Marinating for at least 30 minutes is sufficient for flavor. You can extend marination up to 4 hours for a more intense taste, but avoid overnight as the acidity may start to break down the meat excessively.

Yes, but keep in mind that cooking time may increase. Grill with the skin side down first to render fat and achieve crispy skin, then flip to finish cooking the chicken through.

To minimize browning, store pesto in an airtight container and drizzle a thin layer of olive oil on top before refrigerating. Use within 1-2 days for best color and flavor.

Yes, you can scale the ingredient amounts according to servings. However, cooking times may remain similar, so monitor chicken doneness with a thermometer rather than relying solely on time.

Comments

Catherine Hall

11/17/2024 09:01:47 AM

This recipe changed the game for me - saying goodbye to jarred garlic and embracing the real deal felt like a culinary milestone. Pesto is now my go-to choice. Although it required more prep time, the result was worth it as it was my first homemade batch ever. It was a straightforward process, just more hands-on due to the use of fresh ingredients. I look forward to making it again. We paired it with a feta watermelon salad and potato salad, creating a perfect meal for a warm summer evening.

Samuel Green

12/22/2023 09:44:11 PM

Great! The chicken turned out tender and juicy with a fresh and flavorful taste. I cooked it in a pan on the stove without grill marks, but it still came out delicious. I made a small substitution by using pecans instead of walnuts, and it worked out well. I will definitely be making this dish again.

Jessica Moore

12/24/2022 07:48:24 AM

Absolutely adore this recipe! I swapped out walnuts for toasted pine nuts and had to use my George Foreman grill due to the rainy weather. Served it with a side salad and biscuits, which was a hit with the family! Planning to double up on the pesto and pasta next time because it was just so tasty. Huge thanks for sharing this fantastic recipe!

Rachel Robinson

03/12/2023 10:47:03 PM

I tried using Prego pesto from a jar for a fast and easy meal.

Larry Gonzalez

11/16/2024 11:18:20 AM

The pesto recipe was lacking in flavor. It could have used more garlic and parmesan. I liked the idea of using walnuts instead of pine nuts, as it's a more budget-friendly option.

Jason Martinez

04/29/2025 10:34:01 PM

This is now my favorite recipe for chicken and fish. I absolutely adore it.

Mary Roberts

04/08/2024 11:02:08 PM

I decided to try a store-bought pesto sauce.

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Garlicky Grilled Pesto Chicken Recipe

Garlicky Grilled Pesto Chicken: Origins, Regional Touches, and Unique Features

FAQ about Garlicky Grilled Pesto Chicken Recipe