Description
This Pesto Grilled Chicken recipe features juicy boneless skinless chicken breasts marinated in a flavorful blend of Greek yogurt, pesto, lemon juice, garlic, and spices. Grilled to perfection, this dish offers a delicious and healthy meal option that’s perfect for any occasion, served best with fresh lemon wedges and your favorite sides.
Ingredients
Marinade
- ¼ cup Stonyfield Whole Milk Greek yogurt
- ¼ cup pesto (store-bought or homemade)
- 2 tablespoons lemon juice
- 2 garlic cloves (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 4 (6-ounce) boneless skinless chicken breasts
For Grilling
- Avocado oil (for oiling the grill)
To Serve
- Lemon wedges
Instructions
- Marinate the Chicken: In a large mixing bowl, combine Greek yogurt, pesto, lemon juice, minced garlic, salt, and black pepper. Stir well until all ingredients are thoroughly mixed. Add the chicken breasts to the bowl and toss them in the marinade to ensure they are fully coated. Cover the bowl and refrigerate the chicken for at least 1 hour, though marinating overnight will yield the best flavor and tenderness.
- Preheat and Prepare the Grill: Heat your grill to medium-high temperature. Use avocado oil to lightly oil the grill grates to prevent the chicken from sticking during cooking, ensuring easier flipping and clean grill marks.
- Grill the Chicken: Place the marinated chicken breasts on the preheated grill. Cook them undisturbed for 5 to 7 minutes per side. Flip the chicken using tongs, then cook the other side until the juices run clear and the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Rest and Serve: Remove the grilled chicken from the grill and let it rest for 5 minutes. Resting allows the juices to redistribute within the meat, keeping it moist and tender. Serve the chicken with fresh lemon wedges and your favorite side dishes for a delightful meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Ensure the grill is properly oiled to prevent sticking and to achieve perfect grill marks.
- Use a meat thermometer to check for doneness to avoid undercooking or overcooking.
- This recipe pairs well with grilled vegetables, salads, or rice for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
