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Irresistible Grilled Chicken with Spring Pesto

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Juicy, smoky grilled chicken paired with a bright, zesty homemade spring pesto made from fresh herbs and nuts. Perfect for summer meals, easy to prepare, and packed with bold flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each, patted dry)
  • 2 tablespoons olive oil (for brushing and marinating)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 cup fresh basil leaves (packed)
  • ½ cup fresh parsley leaves
  • ¼ cup fresh mint leaves (optional)
  • ½ cup toasted pine nuts or walnuts
  • 2 garlic cloves, roughly chopped
  • ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free option)
  • ⅓ to ½ cup good quality olive oil
  • Juice of 1 lemon (freshly squeezed)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Add chicken breasts and coat thoroughly. Marinate for at least 10 minutes at room temperature or up to 2 hours in the fridge.
  2. Heat a dry skillet over medium heat. Add pine nuts or walnuts and toast, stirring frequently until golden and fragrant (about 3-4 minutes). Remove from heat and let cool.
  3. In a food processor, combine basil, parsley, mint leaves, toasted nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped. With the processor running, slowly drizzle in olive oil until spreadable consistency is reached. Add lemon juice, salt, and pepper to taste. Pulse a few more times to mix.
  4. Preheat grill to medium-high heat (around 400°F / 200°C). Clean grates with a grill brush and oil lightly to prevent sticking.
  5. Place chicken breasts on the grill. Cook for about 6-7 minutes on each side, flipping once. Use tongs to turn gently. Chicken should register 165°F / 74°C internally and have nice grill marks. Avoid pressing down on the chicken.
  6. Transfer grilled chicken to a plate and let rest for 5 minutes to allow juices to redistribute.
  7. Spoon generous amounts of spring pesto over the chicken breasts and garnish with extra herbs or a lemon wedge if desired. Serve immediately.

Notes

If pesto is too thick, add more olive oil or a splash of water to loosen. If too thin, add more cheese or nuts. Resting the chicken after grilling is key for juicy results. Toast nuts lightly for deeper flavor. Can substitute pine nuts with walnuts, almonds, pistachios, or sunflower seeds for nut-free version. If no grill, use grill pan or cast iron skillet.

Nutrition

Keywords: grilled chicken, spring pesto, summer meals, easy recipe, barbecue, fresh herbs, healthy dinner

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