Grilled Chicken with Bold Garlic-Basil Pesto

Name: Grilled Chicken with Bold Garlic-Basil Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 0.5 tsp Black Pepper; 4 whole Chicken Breast; 0.67 cup Extra-Virgin Olive Oil; 2 cups Fresh Basil; 2 cloves Garlic; 0.75 oz Grated Parmesan Cheese; 2 tbsp Lemon Juice; 0.5 tsp Preserved Lemon; 1.5 tsp Salt; 1 whole Sugar Cubes; 0.25 cup Walnut Halves & Pieces

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Low-Carb Diabetic-Friendly Gluten-Free Paleo 🦴Halal 🕌Comfort-Food Anabolic Diet Keto 🥩

Grilled Chicken with Bold Garlic-Basil Pesto brings juicy, smoky chicken together with a vibrant, garlicky basil sauce used as marinade, glaze, and dip. The lemon and Parmesan add brightness and depth, while walnuts give a subtle nuttiness. Serve it for a summer dinner or backyard cookout when you want fresh, herb-forward flavors.

Prep15 mins
Cook10 mins
Serves4
DifficultyEasy

1

Gather all the ingredients.
2

In a food processor, combine the basil, walnuts, garlic, ice cube, 1/2 teaspoon salt, lemon zest, and 1 tablespoon lemon juice. Process until very finely chopped, about 30 seconds, stopping to scrape down the sides as needed. With the processor running, slowly stream in the oil until it emulsifies, about 15 seconds. Add the Parmesan cheese and pulse until well combined, 3 to 4 pulses.
3

Transfer 1/2 cup of the pesto to a large resealable plastic bag; add the remaining 1 tablespoon lemon juice. Divide the remaining 1/2 cup pesto into two small bowls, 1/4 cup each; cover and refrigerate until ready to use.
4

Season the chicken evenly with pepper and the remaining 1 teaspoon salt. Add the chicken to the bag with the pesto; seal and gently massage to coat. Refrigerate for at least 30 minutes or up to 4 hours.
5

Remove the chicken from the refrigerator. Preheat an outdoor grill to medium-high heat (400 to 450 degrees F (200 to 225 degrees C)). Oil the grates, place the chicken on the grates, and discard any excess marinade. Grill, uncovered, until grill marks form, 3 to 5 minutes. Flip the chicken; grill until an instant-read thermometer inserted into the thickest portion of the chicken registers 160 degrees F (71 degrees C), 3 to 5 minutes.
6

Transfer the chicken to a cutting board. Brush the top of the chicken evenly with 1/4 cup reserved pesto. Loosely cover with foil and let stand for 5 minutes.
7

Transfer the chicken to a serving platter. Serve the remaining 1/4 cup pesto on the side and garnish with basil. This recipe was developed by Nicole Hopper.