Pesto Grilled Chicken
Updated Jun 29, 2025
This Pesto Grilled Chicken is made with Greek yogurt and pesto marinade that is then grilled for about 15 minutes, and it's ready to eat!
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Make pesto grilled chicken for dinner!
I make this pesto grilled chicken all the time when it’s warm out. It’s an easy dinner that doesn’t take much effort but always tastes amazing. I mix up some pesto with Greek yogurt and let the chicken sit in that for about an hour before grilling.
The yogurt keeps the chicken breast really tender, and the pesto adds that herby flavor I’m always craving in the summer. I usually throw it on the grill, and it’s done in about 15 minutes.
Happy Cooking!
– Yumna
Grilled Chicken with Pesto Ingredients
- Greek Yogurt: I use Stonyfield Organic Whole Milk Greek Yogurt for the marinade. It’s organic, which means it has higher levels of good probiotics than non-organic yogurt. And it’s made with 100% organic milk from 100% grass-fed, pasture-raised cows, which means no pesticides or growth hormones.
- Pesto: Here’s my recipe for how to make pesto. You can also use store-bought or make your own herb mix by chopping up fresh basil, parsley, or cilantro and mixing it with the Greek yogurt.
- Lemon: We’ll use lemon juice in the marinade and lemon wedges for serving.
- Garlic: It’s a must for a good marinade. Here’s how to cut garlic if you need a refresher.
- Salt and Pepper: Just a bit of each to season the chicken.
- Chicken Breasts: I use boneless, skinless chicken breasts. They’re easy to grill and they stay juicy and flavorful. You can also use chicken thighs.
- Avocado Oil: A little of this on the grill helps everything cook smoothly without sticking, and it handles high heat well.
How to Make Pesto Chicken on the Grill
Pesto Grilled Chicken Recipe
Video
Ingredients
- ¼ cup Stonyfield Whole Milk Greek 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 breast
- Avocado oil for oiling the grill
- Lemon wedges for serving
Instructions
- Place 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, undisturbed, for 5–7 minutes. 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add veggies to the grill. Zucchini, bell peppers, and onion make it a more complete meal. I’ve got a great recipe for grilled vegetables with more options, too!
- Finish with cheese. Just before serving, sprinkle a little feta or goat cheese over the chicken for some creamy contrast.
- Change the protein. Try the pesto sauce on grilled salmon or grilled steak.
Recipe Tips
- Shake off the excess marinade. This helps prevent the chicken from sticking to the grill.
- Get the grill hot before cooking. It helps prevent sticking and gets your chicken charred lines without burning.
- Don’t flip the chicken too early. Let it cook undisturbed for at least 5 minutes, and don’t flip it until it easily releases from the grill grates.
- Rest before you cut. When you take the chicken off the grill, let it sit for about 5 minutes so the juices settle back into the meat.
Serving Ideas
- Grilled sides: Grilled Veggie Kabobs, Grilled Carrots, Grilled Halloumi
- Grains: Cheesy Lemon Orzo with Peas, Fluffy Saffron Rice, Black Bean Quinoa Salad
- Potatoes: Grilled Sweet Potato Wedges, Baked Potatoes, Rutabaga Fries
FAQs
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat it in the microwave, in a skillet over medium heat, or in the oven covered with foil at 350ºF for 10–15 minutes.
Yes! Preheat the 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.
It could be overcooked. Next time, use a meat thermometer to check that it reaches 165°F; any higher and it starts to dry out. 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 absorbed all the moisture from the yogurt and pesto.
Comments
Family loves this!
Yay, I’m so glad!!
This was such a great recepie! So easy to make! Loved it! I will sure make it again
Aww, that makes me so happy! Glad you loved it, Monica! Thanks so much!
This looks delicious! Can I make it in the Air Fryer Oven?
I don’t see why not! That sounds good, hope you enjoy!
SO SIMPLE AND EASY. And beyond delicious! Will be making this all the time for my family!
Yay, I’m so happy to hear that!!
This was a big hit in my house. We also had leftovers so the next day, I used the chicken to make chicken caprese sandwiches. Next, I’m going to try it on a Caesar salad. Thanks for the recipe!
Yum, this chicken is perfect for leftovers and chicken caprese sandwiches sound amazing!! Thanks for sharing, Lauren!
Delicious! My picky family loved it also. Thank you Yumna for sharing your recipes!
I’m so happy your picky family loved it, that’s a huge win!
This chicken recipe is so easy to make and my entire family loved it! My Mom (in her 70s) and my kids 9, 6 and 18months all asked for more! So flavorful and juicy.
Wow, sounds like this recipe was a winner! So happy your family members of all ages liked it!!
This Pesto Grilled Chicken recipe is unbelievably delicious! The little tang from the yogurt along with the basil pesto, WOW! It was so moist! I only made 3 boneless chicken breasts (1.5 pounds) and I wish I made a couple of more because now my husband and I have to fight for the last piece of chicken that’s left. It was really amazing and I will be cooking some more on the grill soon, along with your recipe for Grilled Vegetables that contained the mushrooms, red bell pepper, onion, zucchini, squash and asparagus. Yummy!
Aww, thank you!! So happy you and your husband loved this one! I hope you get to make more soon and enjoy the grilled veggies too!
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!