Serves 4
45 min
Pesto Marinated Grilled Chicken
Recipe GLPR06575a59a4b901
Tender, herb-infused chicken breasts marinated in vibrant pesto with a tangy vinegar base, then grilled to perfection. This simple yet flavorful dish delivers restaurant-quality results in under an hour, making it ideal for weeknight dinners or meal prep. The combination of aromatic pesto, rice vinegar, and a touch of sugar creates a well-balanced marinade that keeps the chicken juicy and full of flavor.
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Ingredients
1 cup pesto
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon sugar
2 pounds boneless, skinless chicken breasts
Directions
Place the chicken breasts in a gallon-sized resealable plastic bag.
Pour the pesto, rice vinegar, salt, and sugar into the bag with the chicken. Seal the bag tightly and shake vigorously for about 1 minute until the marinade is fully blended and all chicken pieces are evenly coated.
Refrigerate the sealed bag for at least 2 hours, or up to 12 hours, to allow the chicken to absorb the pesto flavors.
Preheat your grill to medium-high heat, or heat an indoor grill pan, skillet, or broiler to prepare for cooking.
Remove the chicken from the marinade and place it on the hot grill. Discard any leftover marinade. Grill the chicken for 5–6 minutes on the first side without moving it, allowing for nice grill marks to develop.
Flip the chicken and grill for another 5–6 minutes on the second side until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the breast.
Transfer the grilled chicken to a clean plate and tent loosely with aluminum foil. Let the chicken rest for 5–10 minutes to allow the juices to redistribute and keep the meat moist.
Slice the chicken breasts if desired and serve warm. If using an indoor grill pan, skillet, or broiler, follow the same cooking and temperature guidelines.
