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Pesto. Grilled. Chicken. (in a Greek yogurt marinade)… you guys, this recipe combines not one, not two, but three of my favorite foods with my fav Summertime cooking method! Seriously, this pesto grilled chicken breast is ah-mazing. It’s got the herby goodness from the pesto, a nice tang from Organic Greek yogurt, and it all comes together on the grill, which you know means those delicious, smoky char marks.
Table of Contents
- Recipe At a Glance
- Ingredients to Make Grilled Chicken With Pesto
- Popular Substitutions & Additions
- How to Make Pesto Chicken on the Grill
- Tips for Making the Best Pesto Grilled Chicken
- What to Serve With Grilled Pesto Chicken
- Frequently Asked Questions
- More Grilled Chicken Recipes:
- Pesto Grilled Chicken Recipe
If you don’t already know, I’m obsessed with yogurt-marinated chicken (really, I am obsessed with using Greek yogurt as a marinade in general!), and this Pesto Grilled Chicken is basically the same idea but herbed out with pesto! I use Stonyfield Organic Whole Milk Greek yogurt for the marinade because it’s rich, creamy, and tastes great, aka the perfect base for soaking the chicken. Greek yogurt acts as a tenderizer in marinades and does wonders with chicken breast, adding flavor, and, probably most importantly, keeps the chicken moist and juicy without over-drying. Adding pesto to the marinade just intensifies the flavor and adds a beautiful green color.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Grill
Dietary Info: Gluten Free, Low Carb
Key Flavor: Herby and tangy
Skill Level: Easy
- Cooks on the grill in 15 minutes: I love this recipe for those nights when I’m just not up for a big kitchen ordeal. I can just toss the pesto yogurt marinade together, add the chicken, and let sit for an hour, and then toss it on the grill, and it’s done in 15 minutes.
- Pesto is pesto: Whether I’m in the mood to make my own pesto or I need to speed things up with a store-bought jar, this recipe is flexible. It’s all about what works for you, and honestly, both ways taste fantastic.
- Greek yogurt is the GOAT: I always have a tub of Stonyfield Organic Greek yogurt in my fridge. And in this marinade, it does some serious heavy lifting. It doesn’t just add flavor—it transforms the chicken breast inside and out!
- Grill it (my fav) or bake it: Sometimes the weather doesn’t cooperate for grilling, or maybe I just want to stay out of the heat. No worries—I pop the chicken in the oven instead. Check the FAQs if you need the baking method. It’s super easy!
Ingredients to Make Grilled Chicken With Pesto
- Greek Yogurt: I ALWAYS use Stonyfield Organic Whole Milk Greek Yogurt when I am making a yogurt based marinade. Knowing that it’s organic, comes from pasture-raised cows without any pesticides or growth hormones gives me peace of mind because I’m feeding it to my family. And did I mention there are higher levels of good probiotics in organic yogurt versus non-organic? Definite bonus!
- Pesto: Here’s the deal—homemade or store-bought pesto both do the trick. I usually go with whatever I have on hand. If you want to make your own pesto you’ve got to try my homemade pesto recipe!
- Lemon: A squeeze of lemon juice brightens everything up. It cuts through the richness of the yogurt and pesto, giving the chicken a really fresh flavor.
- Garlic: A couple of cloves of fresh, minced up fine, add that punchy flavor I can’t get enough of. It’s a must for a good marinade!
- Salt and Black Pepper: Just a bit of each to season the chicken right. It’s simple but a must for nailing flavor balance.
- Chicken Breasts: I use boneless, skinless breasts. They’re just the perfect protien for all these flavors, and they grill up so nicely.
- Avocado Oil: A little of this on the grill helps everything cook smoothly without sticking, plus it handles high heat well.
Popular Substitutions & Additions
- Make your own herb mix: If you’re out of pesto or just want to try something new, grab whatever fresh herbs you have—basil, parsley, or even cilantro work great. Chop them up, mix them with Greek yogurt, and you’ll have an easy pesto sub.
- Go for thighs instead: Sometimes I switch to chicken thighs because, well that’s what I have on hand. Plus, I love how they stay juicy and flavorful, especially on the grill.
- Grill with some veggies: I often add some veggies right on the grill alongside the chicken. Things like zucchini, bell peppers, or even slices of onion make it a more complete meal. I’ve got a great recipe for grilling vegetables with more options too!
- Add a cheese on top: Just before serving, I sometimes sprinkle a little feta or goat cheese over the chicken for some creamy contrast. It’s especially good if you’ve gone a bit heavy on the spices.
How to Make Pesto Chicken on the Grill
Tips for Making the Best Pesto Grilled Chicken
- Marinade for a minimum of one hour: You want to give the Greek yogurt marinade time to add flavor to the chicken. Set a reminder on your phone before you plan to make dinner to make sure it has enough time to sink into the chicken.
- Shake off excess marinade: You might be tempted to use all the marinade on the grill but, you don’t need it all, so shake off the excess to help avoid the marinade sticking to the grill.
- Get your grill hot: Before you throw the chicken on, make sure your grill is nice and hot. This helps prevent sticking and gets your chicken charred lines without burning. Medium-high heat is usually just right for getting that ideal sear.
- Don’t be tempted to flip the chicken too early: Leave it for at least 5 minutes, and don’t flip it until you can feel it easily releasing off the grill grates.
- Rest before you cut: Do not cut into the chicken right off the grill. Letting it rest for about 5 minutes lets the juices settle back into the meat.
What to Serve With Grilled Pesto Chicken
- Grilled Vegetable Medley
- Cheesy Lemon Orzo with Peas
- Grilled Sweet Potato Wedges
- Fluffy Saffron Rice
Frequently Asked Questions
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop it in the microwave for a quick warm-up, or reheat it in a skillet over medium heat until heated through. If you prefer the oven, place the chicken on a baking sheet, cover with foil, and heat at 350°F for about 10-15 minutes.
If you prefer baking over grilling, preheat your oven to 375°F. Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F. Flip the chicken halfway through cooking for even browning.
Dry chicken is the worst! Make sure not to overcook the chicken; use a meat thermometer to check that it reaches 165°F and no higher. Also, be sure the grill or oven isn’t too hot, as high heat can dry out the chicken quickly. Finally, if you didn’t marinate the chicken long enough, it might not have had enough time to tenderize and absorb all the moisture from the yogurt and pesto.
Pesto Grilled Chicken is quickly becoming one of my favorite go-to chicken recipes. It’s easy, flavorful, and great for any night of the week. Using Stonyfield Organic Whole Milk Greek yogurt in the marinade not only makes the chicken tender but also adds a delicious tangy twist. Plus, knowing that it’s made from organic milk from pasture-raised cows just makes it feel like an all-around better choice. Give it a try, and let me know how it turns out!
More Grilled Chicken Recipes:
- Grilled Lemon Chicken
- Grilled Chicken Burger With Yogurt
- BBQ Grilled Chicken Thighs
- Grilled Yogurt Marinated Chicken
- Mediterranean Grilled Chicken Kabobs
- Spicy Grilled Harissa Chicken
- Dijon Mustard Grilled Chicken
- Shish Tawook
- Herby Chicken Kafta
If you try this feel good Grilled Pesto Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Pesto Grilled Chicken
Ingredients
- ¼ cup Stonyfield plain whole milk yogurt
- ¼ cup pesto store-bought or homemade
- 2 tablespoons lemon juice
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) boneless skinless chicken breasts
- Avocado oil for oiling the grill
- Lemon wedges for serving
Instructions
- Place the the yogurt, pesto, lemon juice, garlic, salt and pepper in a large mixing bowl. Mix until well combined. Add the chicken breasts and toss to fully coat. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for the best flavor.
- Preheat the grill to medium-high heat. Oil the grill grates to prevent sticking.
- Place the marinated chicken on the grill and cook for 5-7 minutes per side. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes, or until the chicken is cooked through and has an internal temperature of 165°F.
- Remove the chicken from the grill and allow it to rest for 5 minutes. Serve with lemon wedges and your favorite sides.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Could these also be baked in the oven. If so, what temperature and time?
Yes, absolutely! You can bake them on a baking sheet lined with parchment paper for about 25-30 minutes at 375°F, or until the internal temperature reaches 165°F. Be sure to flip them halfway through for even browning!