Pesto Marinated Chicken 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
LEMON PESTO CHICKEN
This easy Lemon Pesto Chicken recipe is a brainless crowd-pleaser! Cook on the grill, in a slow cooker, or bake in the oven for endless healthy dinner options!
Provided by Kate
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
- Whisk pesto, lemon juice and black pepper.
- Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
- To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
- To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
- To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.
Nutrition Facts : Calories 188 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 ounces, Sodium 122 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
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- Add the first nine ingredients (basil, water, Parmesan, almonds, olive oil, garlic, lemon juice, salt, and pepper) to a food processor. Pulse until combined to make a home made skinny pesto.
- 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. If using cherry tomatoes, spray them with cooking spray or toss in a touch of olive oil.
- To grill: Cook the chicken for 4-6 minutes on each side, or until the chicken is cooked through. Cook the tomatoes on a piece of foil (or in a grill basket), shaking them after five minutes. They will take 8-10 minutes to cook.
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LEMON PESTO CHICKEN MARINADE | DEALS TO MEALS
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PESTO-MARINATED CHICKEN WITH ROASTED VEGETABLES | …
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- Place chicken breast in a Ziploc bag. Add in 2 tablespoons basil pesto, salt, and pepper. Seal the bag and gently move the breasts through the bag to get them all nicely coated.
- Heat the oil in a large nonstick skillet. Add marinated chicken and cook for about 5 minutes per side, or until cooked through.
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Reviews 1Category Main CourseCuisine ItalianTotal Time 30 mins
- In a medium-sized bowl, whisk together all of the ingredients. Reserve half of the marinade and place in an air-tight container in the fridge. Pour the remaining marinade over the chicken, toss to coat. Place in fridge for 4-6 hours to marinate.
- Take chicken out of marinade and grill over medium heat until internal temperature reaches 165 degrees. Baste chicken with reserved marinade every few minutes while cooking.
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From myrecipes.com
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From myrecipes.com
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- The day before serving, mix the pesto with the lemon juice and salt. Pour into an 8 x 8 inch baking dish or medium bowl. Put the breasts in the marinade and toss to coat completely. Cover and refrigerate overnight or for at least 6 hours.
- Put chicken breasts on the well-oiled rack of a hot grill. Cook for about 20 minutes. Serve hot, at room temperature, or cold for a picnic.
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- Cover with a piece of parchment (or cling wrap) and place in the fridge for at least 2 hours, or up to 8 hours. During this time turn and mix the chicken a few times to make sure its staying coated.
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- In a small bowl, combine ¼ cup of the pesto, the olive oil, and the lemon juice. Pour mixture into a large zip-top plastic storage bag along with the chicken breasts; seal out excess air and turn bag to coat chicken breasts evenly. Marinade in the refrigerator overnight or at least 4 hours.
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- Remove chicken from marinade; reserve marinade. Grill chicken on the rack of a covered grill directly over medium heat 15 to 18 minutes or until done (165°F), turning and brushing with reserved marinade twice during grilling. Place pesto-coated vegetables in a grill basket and cook alongside the chicken during the last 8 minutes of grilling, stirring occasionally. Discard any remaining marinade.
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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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