Description
This Pesto Grilled Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful blend of Greek yogurt, pesto, lemon juice, and garlic. The marinade tenderizes the chicken while infusing it with bright, herby flavors. Grilled to perfection over medium-high heat, this dish is juicy and satisfying, perfect for a healthy and delicious meal served with fresh lemon wedges.
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
- Avocado oil, for oiling the grill
- Lemon wedges, for serving
Instructions
- Prepare the marinade: In a large mixing bowl, combine the Greek yogurt, pesto, lemon juice, minced garlic, salt, and black pepper. Whisk until the mixture is smooth and well blended.
- Marinate the chicken: Add the chicken breasts to the marinade bowl and toss them thoroughly to ensure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though marinating overnight will yield the best flavor and tenderness.
- Preheat and oil the grill: Set your grill to medium-high heat and allow it to preheat fully. Once hot, use avocado oil and a brush or paper towel to oil the grill grates, preventing the chicken from sticking during cooking.
- Grill the chicken: Place the marinated chicken breasts on the grill. Cook undisturbed for 5 to 7 minutes to develop grill marks and prevent tearing. Carefully flip each piece using tongs and cook for another 5 to 7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Rest and serve: Remove the grilled chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute, ensuring juiciness. Serve warm with fresh lemon wedges and your choice of sides.
Notes
- Marinating overnight intensifies flavor but at least 1 hour is necessary for tenderization.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Avocado oil is recommended for high-heat grilling due to its high smoke point.
- Pair with grilled vegetables or a fresh salad for a balanced meal.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
