Pesto Marinated Chicken Drumsticks Recipes
GRILLED PESTO-MARINATED CHICKEN
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
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
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
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.
PESTO-YOGURT ROAST CHICKEN
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce; season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).
- Preheat oven to 425 degrees. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.
Nutrition Facts : Calories 348 g, Fat 20 g, Protein 38 g, SaturatedFat 5 g
PESTO MARINADE FOR CHICKEN OR SHRIMP
I had a grilled pesto-marinated chicken breast at the Hayes Mansion in San Jose and wanted to make it at home, but couldn't find anything like what I had--it wasn't just chicken with pesto on it, but had been marinated. I searched for something similar, but could find nothing, so I finally came up with this. I've used my own pesto recipe (Recipe #242383) and store bought pesto, and both work well. One cup of marinade is enough for four boneless, skinless chicken breasts
Provided by DeeCooks
Categories Poultry
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Marinate chicken for at least an hour, more is better! For shrimp, don't marinate too long--the lemon will "cook" the shrimp. It doesn't ruin it, but it changes the texture a bit.
- Brush marinade on meat while it's cooking. (Discard garlic chunks).
- Works well with chicken, shrimp, and firm white fish. I think it would be good with pork tenderloin, but I haven't made that yet!
Nutrition Facts : Calories 978.9, Fat 108, SaturatedFat 14.9, Sodium 3.8, Carbohydrate 7.2, Fiber 0.4, Sugar 1.5, Protein 0.6
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- In the bowl of your food processor, combine the olive oil, lemon juice, pine nuts, garlic, salt, and pepper. Pulse until the pine nuts have reached a fine consistency. Add the fresh basil, and pulse briefly to distribute throughout the marinade.
- Place the chicken and marinade into a ziploc plastic storage bag, then seal securely while pushing out any excess air.
- Using your hands, massage the marinade into the chicken through the bag. Squish the marinade throughout the bag until the chicken is thoroughly coated.
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