Pesto Grilled Chicken

Friday's a a great grill night. Low stress and easy. By the end of the week, I'm tired and I will more often than not order out. 

Pesto grilled chicken is delicious. Its a perfect marinade to make if you happen to have left over pesto, which I had. 

I used chicken tenders instead of breasts because that's what I had. Another good thing about this recipe. The type of chicken you have doesn't matter. Got thighs? Make this meal. 

I changed nothing in this recipe. It's straight forward and super easy. I marinated the chicken for about 2 hours (I don't like to go longer when lemon juice is involved. I think it gives the chicken a weird texture if it marinates too long.)

Pesto Grilled Chicken

Recipe from Feel Good Foodie

Serves 4

¼ cup Stonyfield Whole Milk Greek 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 breast

Avocado oil for oiling the grill

Lemon wedges for serving

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.