Introduction
If you’re looking for a dish that’s simple, flavorful, and guaranteed to impress, Garlicky Grilled Pesto Chicken is the way to go. This recipe is a marriage of smoky grilled chicken and the fresh, herby punch of basil pesto, all elevated with a good dose of garlic. It’s the kind of dish that feels fancy enough for guests but is easy enough for a quick weeknight dinner.
Why is this recipe a winner? Because it balances everything we crave—juicy chicken, bold garlic, bright herbs, and that irresistible char from the grill. Plus, it’s versatile. You can serve it with pasta, salad, roasted veggies, or even stuff it in a sandwich the next day.
Ingredients
Here’s your complete shopping list with exact measurements. I’ll also give you a couple of brand recommendations where it makes a difference:
- Chicken: 4 boneless, skinless chicken breasts (about 6–7 oz each)
- Basil Pesto: ½ cup (store-bought or homemade; I recommend Barilla or Kirkland Signature if buying)
- Fresh Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons (extra virgin, cold-pressed; try California Olive Ranch)
- Lemon Juice: 2 tablespoons, freshly squeezed
- Salt: 1 teaspoon (sea salt preferred)
- Black Pepper: ½ teaspoon, freshly ground
- Parmesan Cheese: 2 tablespoons, finely grated (optional, for garnish)
- Fresh Basil Leaves: A handful, for garnish
Optional flavor boosters:
- Red chili flakes (for a little heat)
- A splash of white wine vinegar (to brighten flavors)
Preparation Steps (Step-by-Step)
- Pound the Chicken (Optional but Recommended):
Place chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they’re even in thickness (about ½ inch). This ensures even cooking. - Make the Marinade:
In a bowl, mix together pesto, minced garlic, olive oil, lemon juice, salt, and pepper. Taste it—you should get herby, garlicky, and slightly tangy flavors. - Marinate the Chicken:
Place chicken in a zip-top bag or shallow dish. Pour the marinade over it, making sure each piece is well coated. Seal and refrigerate for at least 30 minutes (or up to 4 hours). The longer it sits, the more flavorful it gets. - Preheat the Grill:
Heat your grill (or grill pan if indoors) to medium-high heat. Brush the grates lightly with oil to prevent sticking.
Cooking Instructions
- Grill the Chicken:
Place marinated chicken on the grill. Cook for 5–6 minutes per side, depending on thickness. The chicken should reach an internal temperature of 165°F (74°C). Pro Tip: Don’t move the chicken around too much while grilling—let it sit and develop those beautiful grill marks. - Rest the Chicken:
Once cooked, transfer chicken to a plate and cover loosely with foil. Let it rest for about 5 minutes to lock in juices.
Serving Suggestions
- Classic Style: Slice and serve with a side of roasted veggies (zucchini, bell peppers, cherry tomatoes) or over a fresh garden salad.
- Comfort Style: Pair with creamy mashed potatoes or buttered pasta.
- Low-Carb Style: Serve with cauliflower rice or grilled asparagus.
- Garnish: Sprinkle with grated Parmesan, fresh basil leaves, and an extra drizzle of pesto.
Additional Tips
- Make it Spicy: Add ½ teaspoon red chili flakes to the marinade.
- For Extra Juiciness: Mix 2 tablespoons of Greek yogurt into the marinade. It tenderizes chicken beautifully.
- Dairy-Free: Skip the Parmesan and use a dairy-free pesto (many brands make them now).
- Meal Prep Friendly: Cook a double batch, slice, and refrigerate. Use it in wraps, grain bowls, or sandwiches for the week.
Nutrition (Per Serving – based on 4 servings)
- Calories: ~320 kcal
- Protein: 38 g
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sugars: <1 g
- Sodium: 480 mg
- Cholesterol: 105 mg
FAQ
Q1. Can I bake instead of grill?
Yes! Bake at 400°F (200°C) for 20–22 minutes, or until internal temp hits 165°F. Broil for 2 minutes afterward for a slight char.
Q2. Can I use chicken thighs instead?
Absolutely. Boneless thighs work great and stay extra juicy. Adjust grilling time to about 6–7 minutes per side.
Q3. Can I use store-bought pesto?
Of course! But for a fresher flavor, homemade basil pesto (with basil, pine nuts, garlic, olive oil, Parmesan) takes it to the next level.
Q4. How do I keep chicken from drying out?
Don’t overcook. Use a meat thermometer—it’s the easiest way to get perfectly juicy chicken every time.
Q5. What’s the best wine pairing?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with pesto’s herby notes.
Wrap-Up
Garlicky Grilled Pesto Chicken is one of those recipes you’ll come back to again and again. It’s quick, flavorful, and versatile enough to dress up or keep casual. Whether you’re making it for a family dinner, meal prepping, or hosting friends, this dish always delivers.
Fun Fact: Did you know pesto comes from the Italian word pestare, meaning “to pound” or “to crush”? Traditionally, it was made in a mortar and pestle—hence the name!
So fire up your grill, grab some fresh basil, and let this garlicky, herby chicken take center stage at your next meal.
