Serve with your favorite grilled veggies, tossed mixed green salad or pasta salad. Or… all three! I love this chicken with grilled mini sweet peppers. Just toss the mini peppers with a little oil, salt and pepper and grill until toasty and soft.
Yogurt and Basil Pesto Marinated Grilled Chicken
Serves 4
*The marinade can easily cover up to 5lbs of chicken
Ingredients
3-4 lbs chicken pieces, bone in, skin removed so marinade can soak in
2 cups Greek plain yogurt
½ cup basil pesto (I’ve listed a recipe below, but for a quick fix Cibo Naturals has a lovely basil pesto)
2 lemons, juiced
Splash of Sriracha or fave hot sauce, about 1-2 tablespoons
1 teaspoon salt
½ teaspoon black pepper
Directions
Place the chicken in a glass bowl, baking dish or non-reactive container.
Whisk together the yogurt, pesto, lemon juice, Sriracha, salt and pepper and then pour over the chicken to coat.
Let the chicken marinade overnight for best results.
To Grill: Pre-heat the grill to 400F.
Shake off the excess marinade and place on the grill. Turning down the heat if necessary so the chicken doesn’t burn.
Let the chicken cook for about 20-30 minutes or until it reaches internal temperature of 165F.
Serve with your favorite grilled veggies, tossed mixed green salad or pasta salad. Or… all three! I love this chicken with grilled mini sweet peppers. Just toss the mini peppers with a little oil, salt and pepper and grill until toasty and soft.
Basil Pesto Recipe:
2 cups fresh basil leaves, packed
1/3 cup grated parmesan cheese
1/3-1/2 cup extra virgin olive oil
¼ -1/3 cup coarsely chopped almonds (or pine nuts)
2 cloves garlic
Squeeze of lemon
Salt and pepper to taste
Place the basil, cheese, almonds, garlic and squeeze of lemon in the bowl of a food processor. Pulse a few times and then start adding the olive oil in a steady stream until the pesto is smooth. Season to taste with salt and pepper.
Dining and Cooking