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Crazy Easy Pesto Grilled Chicken Recipe
Prep Time:
12
hours
hours
Cook Time:
8
minutes
minutes
Total Time:
12
hours
hours
8
minutes
minutes
Servings:
4
Print Recipe
US Customary
-
Metric
Ingredients
2
pounds
boneless skinless chicken breasts
1
cup
pesto
¼
cup
rice vinegar
1
teaspoon
salt
1
teaspoon
sugar
Instructions
Chop the chicken in 1-inch pieces for kebabs, or leave the chicken pieces whole and flatten a bit to help even out the thickness of the breast.
Place the chicken in a gallon-size resealable bag.
Add the pesto, rice vinegar, salt, and sugar to the bag, seal, and shake until combined and chicken is coated.
Refrigerate for at least 2 hours and up to 12 hours.
Turn all grill burners to high, close lid, and let preheat for about 15 minutes.
Leave the primary burner on and adjust to a medium-high heat. Turn off other burners.
Grill the chicken over the primary burner with lid closed.
For kebabs, turn one-quarter every 2 minutes, cooking for a total of 8 minutes. For whole chicken breasts, cook for 5-6 minutes each side.
When cooked through, remove from grill and tent with foil to let rest for 5-10 minutes, then serve.
Notes
This chicken may be cooked on the grill, in a skillet, or broiled in the oven.
Nutrition
Calories:
505
kcal
|
Carbohydrates:
6
g
|
Protein:
51
g
|
Fat:
29
g
|
Sodium:
1424
mg
|
Fiber:
1
g
|
Sugar:
3
g