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Fresh Grilled Chicken with Spring Herb Pesto

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A quick and easy grilled chicken recipe topped with a vibrant spring herb pesto, perfect for summer meals and gatherings. Juicy chicken breasts marinated and grilled to perfection, paired with a fresh, zesty pesto made from basil, parsley, mint, and pine nuts.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 1 cup fresh basil leaves, packed (washed and dried)
  • ½ cup fresh parsley leaves (flat-leaf preferred)
  • ¼ cup fresh mint leaves
  • 2 cloves garlic, peeled
  • ¼ cup pine nuts, toasted (or walnuts)
  • ½ cup freshly grated Parmesan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a bowl, combine 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture evenly over the chicken breasts. Let them marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Be careful not to burn them.
  3. In a food processor, combine basil, parsley, mint, garlic cloves, toasted pine nuts, and Parmesan cheese. Pulse a few times to chop.
  4. With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto is smooth but slightly textured. Season with salt and pepper to taste. Set aside.
  5. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  6. Place the marinated chicken breasts on the grill. Cook for about 5-6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and chicken is charred but juicy.
  7. Transfer chicken to a plate and let rest for 5 minutes to redistribute juices.
  8. Serve each chicken breast topped with a generous dollop of spring herb pesto. Garnish with extra herbs or Parmesan if desired.

Notes

Marinate chicken for at least 15 minutes for flavor; refrigerate up to 2 hours for deeper taste. Toast pine nuts to enhance pesto flavor. Rest chicken after grilling to keep it juicy. Oil grill grates to prevent sticking. If no grill, use cast iron skillet or broiler. Pesto can be made by hand chopping if no food processor is available.

Nutrition

Keywords: grilled chicken, spring herb pesto, summer recipe, easy dinner, healthy chicken, backyard barbecue, fresh herbs, quick meal

Find it online: https://tomyumy.com/fresh-grilled-chicken-with-spring-herb-pesto-easy-recipe-for-perfect-summer-meals/