13 Delicious Grilled Pesto Marinated Chicken Recipes

Fire up your grills and get ready to transform your dinner routine with our mouthwatering collection of 13 Delicious Grilled Pesto Marinated Chicken Recipes. Perfect for those warm evenings when you crave something light yet flavorful, these recipes are a breeze to whip up. Whether you’re a pesto aficionado or just looking to spice up your chicken game, we’ve got something to tantalize your taste buds. Let’s dive in!

Grilled Pesto Marinated Chicken with Lemon Butter Sauce

Grilled pesto marinated chicken with lemon butter sauce is the kind of dish that turns a regular dinner into something special. You’ll love how the vibrant pesto and zesty lemon butter come together to create a meal that’s both flavorful and comforting.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup homemade basil pesto
• 1/4 cup extra-virgin olive oil
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the chicken breasts with the basil pesto and olive oil, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
3. Remove the chicken from the marinade, letting excess drip off, and season both sides with sea salt and black pepper.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. While the chicken rests, melt the clarified butter in a small saucepan over low heat. Stir in the lemon juice and zest, warming through for about 1 minute.
6. Drizzle the lemon butter sauce over the grilled chicken just before serving.

Lightly charred edges give way to juicy, pesto-infused chicken, while the lemon butter sauce adds a bright, creamy finish. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Grilled Pesto Marinated Chicken and Vegetable Skewers

Kick off your summer grilling with these vibrant skewers that promise a burst of flavor in every bite. You’ll love how the pesto marinates the chicken to perfection, while the veggies char just right.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup homemade basil pesto
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks

Instructions

1. In a large bowl, combine chicken thighs, basil pesto, olive oil, kosher salt, and black pepper. Toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (400°F). While the grill heats, thread the marinated chicken and prepared vegetables onto skewers, alternating between pieces for even cooking.
3. Place the skewers on the grill. Cook for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charring.
4. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Tip: Leave a small space between each piece on the skewer to ensure even heat distribution. Tip: Let the skewers rest for 5 minutes after grilling to allow the juices to redistribute.

Perfectly grilled, these skewers offer a juicy interior with a smoky exterior. Serve them over a bed of quinoa or with a side of garlic aioli for dipping to elevate the meal.

Grilled Pesto Marinated Chicken with Roasted Garlic Potatoes

Delicious doesn’t even begin to describe this dish. You’re going to love how the vibrant pesto and juicy chicken come together with those crispy, golden potatoes.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup homemade basil pesto
• 1 1/2 lbs Yukon Gold potatoes, quartered
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, coat the chicken breasts evenly with the pesto. Let them marinate at room temperature for 15 minutes.
3. Meanwhile, toss the quartered potatoes with olive oil, minced garlic, sea salt, black pepper, and smoked paprika on a baking sheet.
4. Roast the potatoes in a preheated oven at 425°F for 25-30 minutes, stirring halfway, until golden and crispy.
5. Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.
7. Serve the grilled pesto chicken alongside the roasted garlic potatoes.

Here’s the deal: the chicken is incredibly moist with a herby crust, while the potatoes offer a smoky, garlicky crunch. Try topping the dish with a sprinkle of freshly grated Parmesan for an extra flavor boost.

Grilled Pesto Marinated Chicken Caprese Salad

Feeling like you need a fresh, flavorful dish to brighten up your summer meals? This Grilled Pesto Marinated Chicken Caprese Salad combines juicy chicken, creamy mozzarella, and ripe tomatoes for a dish that’s as beautiful as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 2 large heirloom tomatoes, sliced into 1/4-inch rounds
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. In a large bowl, coat the chicken breasts evenly with the basil pesto. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
3. Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken rests, arrange the mozzarella and tomato slices alternately on a serving platter. Drizzle with extra-virgin olive oil and balsamic glaze.
5. Slice the grilled chicken into 1/2-inch strips and place over the mozzarella and tomato arrangement. Sprinkle with sea salt, black pepper, and fresh basil.

Perfectly grilled chicken with a herbaceous pesto kick pairs wonderfully with the creamy mozzarella and sweet tomatoes. Try serving this salad over a bed of arugula for an extra peppery bite or alongside crusty bread to soak up the juices.

Grilled Pesto Marinated Chicken with Avocado Salsa

Zesty flavors meet in this dish that’s perfect for summer grilling. You’ll love the combination of herbaceous pesto and creamy avocado salsa on juicy chicken.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/2 cup basil pesto, homemade or store-bought
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, coat the chicken breasts evenly with the basil pesto. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Grill the marinated chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
4. While the chicken grills, in a medium bowl, gently combine the diced avocados, cherry tomatoes, red onion, lime juice, olive oil, sea salt, and black pepper to make the avocado salsa.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.
6. Serve the grilled chicken topped with the avocado salsa.

Expect a delightful contrast between the charred, pesto-infused chicken and the fresh, tangy avocado salsa. For an extra touch, serve over a bed of quinoa or alongside grilled vegetables.

Grilled Pesto Marinated Chicken and Quinoa Stuffed Peppers

Feeling like you need a meal that’s both nutritious and bursting with flavor? You’re in luck because this grilled pesto marinated chicken and quinoa stuffed peppers recipe is here to save your dinner routine.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup quinoa, rinsed
• 2 cups chicken broth, low-sodium
• 4 large bell peppers, tops removed and seeds discarded
• 1 tbsp olive oil, extra virgin
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large bowl, combine the chicken breasts with basil pesto, ensuring each piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat, approximately 375°F, and lightly oil the grates to prevent sticking.
3. While the grill heats, cook the quinoa in chicken broth according to package instructions, then fluff with a fork and set aside to cool slightly.
4. Grill the marinated chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken, feta cheese, and toasted pine nuts. Season with sea salt and freshly ground black pepper, mixing gently to combine.
6. Stuff each bell pepper with the quinoa and chicken mixture, drizzle with olive oil, and place on the grill. Cover and cook for 15-20 minutes, or until the peppers are tender and slightly charred.

Best enjoyed fresh off the grill, these stuffed peppers offer a delightful contrast between the smoky, tender peppers and the herby, nutty filling. Serve them with a side of extra pesto for dipping or drizzling to elevate the flavors even further.

Grilled Pesto Marinated Chicken with Sun-Dried Tomato Pasta

Now, imagine biting into a perfectly grilled chicken, its juices locked in by a vibrant pesto marinade, paired with al dente pasta tossed in the rich, tangy flavors of sun-dried tomatoes. It’s a dish that brings summer to your table, no matter the season.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup basil pesto, homemade or high-quality store-bought
• 8 oz fusilli pasta, bronze-cut
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 2 tbsp extra virgin olive oil
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, combine the chicken breasts with the basil pesto, ensuring each piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat, about 375°F. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. While the chicken grills, cook the fusilli pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
4. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
5. Toss the drained pasta in the skillet with the garlic and sun-dried tomatoes, adding reserved pasta water as needed to create a light sauce. Stir in the toasted pine nuts and half of the grated Parmesan.
6. Slice the grilled chicken and serve atop the pasta. Garnish with the remaining Parmesan and a drizzle of olive oil, if desired.

Juicy, herbaceous chicken meets the chewy texture of pasta, with bursts of sweetness from the sun-dried tomatoes and a nutty crunch. For an extra touch, serve with a side of crusty bread to soak up any remaining sauce.

Grilled Pesto Marinated Chicken and Zucchini Noodles

Even if you’re short on time, this Grilled Pesto Marinated Chicken and Zucchini Noodles dish brings gourmet to your weeknight dinner table. It’s fresh, flavorful, and surprisingly simple to whip up.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/2 cup basil pesto, homemade or store-bought
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, coat the chicken breasts evenly with basil pesto. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Grill the marinated chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken rests, heat olive oil and clarified butter in a large skillet over medium heat. Add zucchini noodles, sautéing for 2-3 minutes until just tender but still crisp.
5. Season the zucchini noodles with sea salt and freshly ground black pepper, tossing to combine.
6. Divide the zucchini noodles among plates, top with sliced grilled chicken, and sprinkle with grated Parmesan cheese.

Out of the ordinary, the zucchini noodles offer a light, crisp contrast to the juicy, pesto-infused chicken. For an extra pop of color and flavor, garnish with fresh basil leaves or a drizzle of balsamic glaze before serving.

Grilled Pesto Marinated Chicken with Balsamic Glaze

Grilling season is in full swing, and there’s nothing like the aroma of pesto-marinated chicken hitting the grill. You’re about to make a dish that’s bursting with flavor and perfect for any summer gathering.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup basil pesto, homemade or store-bought
• 2 tbsp extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the chicken breasts with the basil pesto, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. While the grill heats, whisk together the extra-virgin olive oil, balsamic vinegar, honey, minced garlic, kosher salt, and black pepper in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened, then remove from heat.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, basting occasionally with the balsamic glaze during the last few minutes of cooking.
6. Transfer the chicken to a plate, drizzle with any remaining balsamic glaze, and let rest for 5 minutes before serving.

Let the chicken rest to allow the juices to redistribute, ensuring every bite is moist and flavorful. The combination of the herbaceous pesto and the sweet-tangy balsamic glaze creates a dish that’s as visually appealing as it is delicious. Serve it alongside a crisp arugula salad or over a bed of creamy polenta for a complete meal.

Grilled Pesto Marinated Chicken and Sweet Potato Mash

Mmm, imagine biting into juicy, herb-infused chicken paired with creamy sweet potato mash—this dish is a weeknight game-changer. You’ll love how the pesto marinade brings a fresh, vibrant flavor to the chicken, making it anything but boring.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. In a large bowl, coat the chicken breasts evenly with basil pesto. Cover and refrigerate for at least 30 minutes to marinate.
2. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. While the grill heats, place the sweet potatoes in a pot of salted boiling water. Cook for 15 minutes, or until fork-tender.
4. Drain the sweet potatoes and return them to the pot. Add heavy cream, butter, sea salt, and black pepper. Mash until smooth and set aside, keeping warm.
5. Remove the chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.

Just like that, you’ve got a dish where the chicken’s charred edges and the mash’s velvety texture create a perfect harmony. Try serving it with a drizzle of extra pesto for an added pop of color and flavor.

Grilled Pesto Marinated Chicken with Grilled Corn on the Cob

Perfect for those summer evenings when you’re craving something light yet satisfying, this grilled pesto marinated chicken paired with sweet grilled corn on the cob is a game-changer. You’ll love how the flavors come together with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup homemade basil pesto
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 ears of corn, husks removed
• 2 tbsp unsalted butter, melted
• 1/4 tsp smoked paprika

Instructions

1. In a large mixing bowl, combine the chicken breasts with the basil pesto, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
3. While the grill heats, brush each ear of corn with melted butter and lightly sprinkle with smoked paprika.
4. Place the marinated chicken breasts on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. Add the corn to the grill during the last 10 minutes of cooking, turning occasionally until lightly charred and tender.
6. Remove the chicken and corn from the grill. Let the chicken rest for 5 minutes before serving to retain its juices.

Juicy and flavorful, the pesto marinated chicken boasts a herbaceous crust that complements the smoky sweetness of the corn. Serve this duo with a crisp green salad or over a bed of quinoa for a complete meal.

Grilled Pesto Marinated Chicken and Asparagus Risotto

Unbelievably easy yet impressively gourmet, this dish combines the smoky char of grilled chicken with the creamy comfort of risotto. You’ll love how the pesto marinade infuses every bite with herby brightness, while the asparagus adds a crisp, fresh contrast.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 lb asparagus, trimmed
• 2 tbsp clarified butter
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper

Instructions

1. In a large bowl, coat the chicken breasts evenly with basil pesto. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat your grill to medium-high heat (about 375°F). Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. While the chicken rests, heat clarified butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
4. Stir in the minced garlic and Arborio rice, cooking for 2 minutes until the rice is lightly toasted.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Halfway through adding the stock, stir in the trimmed asparagus to cook until tender-crisp.
8. Once the risotto is creamy and the rice is al dente, remove from heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
9. Serve the sliced grilled chicken over a generous portion of asparagus risotto.

Mouthwateringly tender chicken meets the rich, velvety risotto in this dish, with the asparagus offering a delightful crunch. For an extra touch of elegance, garnish with a drizzle of pesto and a sprinkle of Parmesan shavings right before serving.

Grilled Pesto Marinated Chicken with Fresh Mango Chutney

Kick off your summer grilling with this vibrant dish that’s as flavorful as it is colorful. You’ll love the juicy, herbaceous chicken paired with the sweet and tangy mango chutney—it’s a match made in heaven.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup homemade basil pesto
• 2 ripe mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 1 tbsp freshly grated ginger
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 1/2 tsp crushed red pepper flakes
• 1 tbsp extra-virgin olive oil
• Kosher salt, to season

Instructions

1. In a large bowl, coat the chicken breasts evenly with the basil pesto. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. For the chutney, combine mangoes, red onion, ginger, apple cider vinegar, brown sugar, and red pepper flakes in a medium saucepan. Simmer over medium heat for 20 minutes, stirring occasionally, until thickened.
3. Preheat your grill to medium-high heat, about 375°F. Brush the grates lightly with olive oil to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Season both sides lightly with kosher salt.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
6. Serve the grilled chicken topped with the fresh mango chutney. The chutney can be made ahead and stored in the fridge for up to a week.

Marvel at the contrast of the tender, pesto-infused chicken against the chunky, vibrant chutney. For an extra pop of color and freshness, garnish with chopped cilantro or basil leaves right before serving.

Conclusion

Brimming with flavor and variety, our roundup of 13 Delicious Grilled Pesto Marinated Chicken Recipes offers something for every palate. Whether you’re a seasoned grill master or a curious newbie, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your grilling adventures with friends by pinning this article on Pinterest. Happy cooking!