Both simple and tasty, this chicken is juicy and aromatic. Perfect with rice, spaghetti, or a green salad.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 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
Instructions
- 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 data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 773 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was moist, easy and delicious. We all enjoyed it and made exactly as the recipe is written.
I have made this for years, without the Parmesan cheese BUT with a massive amount of Garlic. It is called in my house :Mamas Garlicy Pesto Chicken. Sometimes I add a bit of double cream and a mix of veggie and chicken stock if I want it extra juicy – and to have a sauce on the rice.