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This easy Grilled Pesto Chicken soaks chicken breasts in a creamy pesto marinade before cooking on the grill. Enjoy the herby, juicy chicken for summer dinners, stuffed in sandwiches, or on a salad!
I’ll use any excuse to put pesto sauce on everything, and grilled chicken is no exception. It’s no wonder that this Grilled Pesto Chicken is quickly becoming my new summer staple!
In this recipe, I combined basil pesto sauce, Greek yogurt, and mayonnaise with chicken breasts to infuse the meat with plenty of moisture and bright, herby flavors. Leave the chicken to marinate for an hour or overnight—it’s up to your schedule. Just fire it on the grill when it’s done and enjoy those herbaceous flavors and char-grilled goodness.
When I’m not serving pesto chicken breasts as the main protein on my plate, I’ll slice them up and top them on a salad, pasta, or grain bowl. The chicken can even be frozen in the pesto marinade for later—future you will thank you when dinner practically makes itself later on. Just thaw, grill, and go!
Recipe features
- Chicken breasts marinated in a creamy yogurt and pesto marinade, then fired on the grill. What could be better for summer dinners?!
- Mouthwatering herby flavors from the pesto soak into the juicy, tender grilled chicken. Yum!
- Pairs well with everything else that comes off the grill, like zucchini, bison burgers, and potatoes.
Ingredients
Chicken breasts – Boneless, skinless chicken breasts marinate perfectly and take almost no time to grill. Boneless chicken thighs will also work here and will give you even juicier results (just make sure to grill them for an extra minute or two).
Pesto – You can use store-bought pesto if you want, but there’s no beating the fresh, herbaceous flavors from homemade pesto. Basil pesto is classic, or you can mix it up with kale pesto, almond pesto, sun-dried tomato pesto, or even red pepper pesto.
Yogurt – Plain Greek yogurt adds some creaminess to the marinade and tenderizes the chicken. Regular plain yogurt works here, too.
Mayo – Just like the yogurt, mayonnaise also adds richness and helps lock in moisture while the chicken does its thing on the grill. Feel free to replace this with an equal amount of yogurt or sour cream. Just don’t skip this extra creaminess altogether—it’s subtle but makes a big difference in taste and tenderness.
Instructions
Step 1: Make the marinade. Stir the pesto, yogurt, mayonnaise, lemon juice, water, garlic, and salt together in a large bowl.
Step 2: Marinate the chicken. Place the chicken in the bowl and toss to coat the breasts in the marinade. Cover and refrigerate it for at least 1 hour, or up to 24 hours.
Step 3: Grill. Place the marinated chicken breasts on the preheated grill and cook for about 3 minutes per side. Transfer the chicken to a cutting board to rest before slicing and serving.
Tips and FAQs
- If your chicken breasts are on the thicker side, slice them in half horizontally to create thin cutlets. This helps them cook more evenly and reduces the risk of dry or undercooked spots. You can also buy pre-sliced thin chicken breasts to save time.
- You can marinate chicken breasts for as little as 1 hour or up to 24 hours. Just remember: the longer the chicken marinates, the more tender and flavorful it gets.
- Remember to take the marinated chicken out of the fridge 20 to 30 minutes before grilling to bring it down to room temperature. It will cook more evenly this way.
Tip
No grill? No problem. You can pan-sear the marinated chicken in a grill pan or cast-iron skillet on the stovetop, cook it in an air fryer, or bake it in a 425°F oven for about 18 to 22 minutes, depending on thickness. For that slightly charred finish, broil the chicken for 1-2 minutes at the end.
Variations
- Instead of chicken breasts – Use the pesto marinade for boneless, skinless chicken thighs, drumsticks, or wings.
- Swap the protein – This marinade also works with turkey cutlets and shrimp (reduce the marinating time to 15 to 30 minutes).
- Pesto grilled chicken kebabs – Cut the chicken breasts into 1-inch chunks, marinate, and then thread them onto skewers before grilling. They cook even faster and look great on a party platter.
Serving suggestions
Grilling season just isn’t complete without grilled basil pesto chicken on your plate. It’s a crowd-pleasing main you can pair with all of your favorite summer sides, like broccoli cauliflower salad, corn on the cob, and pasta salad.
If you’re feeling a little more creative, use the chicken as a starring protein in even more meals:
- Grain bowls: Serve the sliced grilled pesto chicken over quinoa, couscous, or rice with roasted veggies and a drizzle of extra pesto.
- Salads: Slice the chicken and fan it over the top of a big, summery salad, like this burrata peach salad or this summer sweet potato salad.
- Sandwiches: Tuck the slices into a warm pita, flatbread, or ciabatta roll with arugula, tomato, and mozzarella for a crave-worthy grilled chicken pesto sandwich.
- Pasta: Cube or shred the grilled chicken and toss it into warm pasta with a spoonful of extra pesto and a squeeze of lemon juice for a quick grilled chicken pesto pasta dinner.
How do I know when the chicken breasts are done grilling?
The best way to check if they’re done cooking is with a meat thermometer. When done, the chicken’s internal temperature should be 165ºF. If you don’t have a thermometer, cut into the center of one of the breasts. The meat should no longer be pink, and the juices should run clear.
Storage
Refrigerator: Once cool, transfer the leftover chicken breasts to an airtight container and refrigerate for up to 4 days.
Freezer: You can freeze the raw chicken in the marinade for up to 2 months. After tossing the two together, transfer the chicken and the marinade to a large ziplock bag to prevent freezer burn. Thaw the chicken and marinade in the fridge overnight, then grill.
Reheating: Warm the chicken in a skillet over low heat or in the microwave in 30-second increments.
More dinner recipes with pesto
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Grilled Pesto Chicken
This easy Grilled Pesto Chicken soaks chicken breasts in a creamy pesto marinade before cooking on the grill. Enjoy the herby, juicy chicken for summer dinners, stuffed in sandwiches, or on a salad!
Servings:
Instructions
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Combine the pesto, yogurt, mayonnaise, lemon juice, water, garlic, and salt together in a large bowl. Add the chicken and toss to combine. Cover the bowl and place it in the refrigerator and allow the chicken to marinate for at least 1 hour, or up to 24 hours.
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Take the bowl out of the fridge 20-30 minutes before you want to cook to allow the chicken to come to room temperature.
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Heat a grill over medium heat (approx. 400°F), then place the chicken onto it and grill for 3 minutes per side. Transfer the chicken to a cutting board and wait a few minutes before slicing. Enjoy!
