Marinated Pesto Chicken Recipes

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GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

MARINATED PESTO CHICKEN



Marinated Pesto Chicken image

A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue.

Provided by Chrissyo

Categories     Fruit

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

100 g firmly packed fresh basil
4 garlic cloves
50 g freshly grated parmesan cheese
50 g toasted pine nuts
80 ml lemon juice
250 ml olive oil
4 chicken breast fillets

Steps:

  • Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
  • Gradually add the olive oil, with the processor still running, and process until smooth.
  • Reserve 3/4 cup of the pesto.
  • Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
  • Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
  • Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.

SPATCHCOCKED CHICKEN WITH WALNUT-DILL PESTO



Spatchcocked Chicken With Walnut-Dill Pesto image

This recipe is simply amazing. It's not as difficult as it sounds. Learn this technique to wow your guests! A spatchcocked bird is one that is split so it becomes open and flat - a perfect candidate for grilling. You'll need poultry shears to prepare this recipe. Time does not include marinating time.

Provided by Crafty Lady 13

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 roasting chickens (3-1/2 to 4 lb)
1 bunch fresh dill, washed, stemmed and chopped (save a few dill sprigs for garnish)
1 bunch fresh basil, washed, stemmed and chopped
5 garlic cloves, chopped
1/2 cup walnut pieces
1/4 cup romano cheese, freshly grated
2 slices lemon zest (1/2 by 2 inches)
1 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon coarse salt (to taste)
1 teaspoon black pepper (to taste)
lemon wedge, for serving

Steps:

  • Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
  • Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
  • Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
  • Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
  • Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
  • Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
  • Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
  • Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
  • Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

Nutrition Facts : Calories 477.4, Fat 45.3, SaturatedFat 8.7, Cholesterol 60.9, Sodium 426.8, Carbohydrate 2.6, Fiber 0.6, Sugar 0.5, Protein 16.1

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Top Asked Questions

How do you marinate chicken in pesto sauce?
Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
How to cook chicken on the grill with pesto?
Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated. Refrigerate for at least 2 hours or up to 12 hours. Preheat an outdoor grill.
How do you cook chicken thighs in pesto sauce?
Cut the chicken breasts in half horizontally to create thinner, chicken cutlet style pieces. These will cook more evenly. Marinate the chicken in the pesto mixture for at least 2 hours or overnight. When ready to cook, remove the chicken from the marinade letting the excess drip off.
What does Pesto Chicken have in it?
This healthy Pesto Chicken made with fresh basil, Parmesan cheese, garlic, lemon juice, lean chicken breast, and cherry tomatoes is an easy dish that seriously packs in the flavor. For pesto lovers, add this to your list along with this Pesto Shrimp with Zucchini Noodles and Italian Pesto Chicken Bake.

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