A good chicken marinade is essential for summer grilling. This recipe is so good, you’ll return to it again and again during the grilling season.
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Summer is the time for enjoying the outdoors, and that includes cooking and grilling. This marinated grilled chicken recipe is easy, light, and so flavorful you’ll have it on repeat on your summer menu. It’s great as a main dish for dinner, or as an addition to pasta or a salad.
Pesto
During the summer months, basil is plentiful, and we always have pesto on hand. This is a yummy way to use that pesto to add flavor to your grilling dishes. Not only is the marinade great on chicken, but it’s also delicious on grilled summer vegetables. Check out my favorite pesto recipe Here!
Marinating tips
The longer the protein can rest in the marinade the more flavor it will add. Allow your chicken to sit in the marinade overnight in the refrigerator if possible.
If you allow the chicken to marinade overnight, let it come to room temperature before grilling it. The chicken will cook more evenly and help you avoid over cooking.
Adding an acid like vinegar to a marinade will help to tenderize the chicken by breaking down some of the collagen.
If you’re using a frozen meat, allow it to marinade as it defrost. That will greatly reduce your prep time.
Balsamic Pesto Chicken Marinade Ingredients
- 2 pounds of bone-in chicken thighs. I prefer the dark meat because it has more flavor and moisture.
- Traditional pesto. ( My homemade pesto)
- Balsamic Vinegar
- Garlic
- Italian Seasoning
- Olive oil
- Dijon Mustard
- Salt and pepper
Supplies
A good grill. I prefer the smoky flavor of an outdoor grill. However, a grill plate like this one is great if you don’t have access to an outdoor grill.
Making the Chicken
- Start by whisking the balsamic vinegar, Garlic, Italian seasoning, olive oil, Dijon mustard and salt & pepper in a bowl. Pour the mixture over the chicken.
- Add 1/4 cup of the pesto to the marinade. Make sure the chicken is covered in the pesto on all sides.
- Allow it to marinate for 3 hours to overnight.
- Remove the chicken from the marinade and place it on a pan with parchment to prepare for grilling.
- Grill the chicken until the internal temperature reaches 160°F and it is brown on all sides.
- Allow the chicken to rest covered for at least 10 minutes after removing it from the grill.
- Top with additional pesto because it’s that good! Serve warm.
Recipe Variations
Substitute the chicken for pork chops for a tender and flavorful chop.
Add 1 teaspoon of honey to balsamic marinade for an added sweet flavor.
Top each piece of cooked chicken with a tablespoon of marinade and a tablespoon of Parmesan cheese. Place the chicken in the oven under broil for a few seconds allowing the cheese to melt. This is delicious!!
Balsamic Pesto chicken is a light and flavorful recipe for your summer grilling. You’ll love how easy it is to make. It’s sure to be a crowd pleaser!
Thanks for visiting my little farm!
More Recipes To Try
Easy Pan Seared Chicken Breast
Venison Stir Fry
Balsamic Pesto Chicken
Equipment
- 1 Grill or grill plate
- 1 Glass dish
Ingredients
- 2 lbs Bone in chicken thighs
- 1/4 cup Pesto Plus more for serving.
- 4 tbsp Olive oil
- 3 tbsp Balsamic Vinegar
- 1 tsp Italian seasoning
- 2 cloves Garlic
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- Pepper to taste
Instructions
- Whisk together the oil, balsamic vinegar, Italian seasoning, garlic, mustard, salt and pepper.
- Place the chicken in a separate bowl or ziplock bag. Cover with the marinade.
- Add the Pesto to the chicken and coat well.
- Allow the chicken to marinate in the refrigerator for at least 3 hours. Overnight is best.
- Remove the chicken and let it come to room temperature.
- Grill the chicken. Be sure to cook it evening on all sides. You want the internal temperature to be 160° F, and the chicken to be brown on all sides.
- Allow the chicken to rest for 10 minutes before serving.
- Serve warm with an extra dollop of pesto on top if desired.
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