Pesto Grilled Chicken

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This Pesto Grilled Chicken with a yogurt marinade is so good! The yogurt tenderizes the chicken, while the pesto adds the best taste and color.

Course Dinner, Entree, Main Dish

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 266kcal

Author Yumna Jawad

Equipment

Grill Pan

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.

Notes

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.

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.

Nutrition