Grilled Pesto Marinated Chicken Food

PESTO MARINADE FOR CHICKEN OR SHRIMP

Pesto Marinade for Chicken or Shrimp image

I had a grilled pesto-marinated chicken breast at the Hayes Mansion in San Jose and wanted to make it at home, but couldn't find anything like what I had--it wasn't just chicken with pesto on it, but had been marinated. I searched for something similar, but could find nothing, so I finally came up with this. I've used my own pesto recipe (Recipe #242383) and store bought pesto, and both work well. One cup of marinade is enough for four boneless, skinless chicken breasts

Provided by DeeCooks

Categories Poultry

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
1/4 cup pesto sauce
1/4 cup lemon juice
2 garlic cloves, smashed
fresh ground black pepper

Steps:

Mix all ingredients together.
Marinate chicken for at least an hour, more is better! For shrimp, don't marinate too long--the lemon will "cook" the shrimp. It doesn't ruin it, but it changes the texture a bit.
Brush marinade on meat while it's cooking. (Discard garlic chunks).
Works well with chicken, shrimp, and firm white fish. I think it would be good with pork tenderloin, but I haven't made that yet!

Nutrition Facts : Calories 978.9, Fat 108, SaturatedFat 14.9, Sodium 3.8, Carbohydrate 7.2, Fiber 0.4, Sugar 1.5, Protein 0.6

PESTO GRILLED CHICKEN

Pesto Grilled Chicken image

Juicy, marinated chicken topped with pesto on the grill. My favorite way to use up a big jar of prepared pesto!

Provided by B-Walk

Categories Lunch/Snacks

Time 1h20m

Yield 4-6 pieces chicken, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast
1/2 lemon, juice of
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
salt, to taste
black pepper, freshly ground, to taste
1/2 cup prepared pesto sauce

Steps:

Cut chicken breasts into smaller portions and pound about 1/2" thick.
Combine remaining ingredients, except pesto, and pour over chicken in shallow dish. Allow to marinate for at least 30 minutes.
Heat grill to 400-450 degrees. Grill chicken breasts on one side until sides no longer appear pink, and flip on the grill.
Spoon pesto over each piece of chicken. Close grill, and allow to cook until juices run clear.

Nutrition Facts : Calories 194.8, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 174.6, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 24.4

MARINATED PESTO CHICKEN

Marinated Pesto Chicken image

A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue.

Provided by Chrissyo

Categories Fruit

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

100 g firmly packed fresh basil
4 garlic cloves
50 g freshly grated parmesan cheese
50 g toasted pine nuts
80 ml lemon juice
250 ml olive oil
4 chicken breast fillets

Steps:

Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
Gradually add the olive oil, with the processor still running, and process until smooth.
Reserve 3/4 cup of the pesto.
Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.

GRILLED PESTO CHICKEN KABOBS

Grilled Pesto Chicken Kabobs image

Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.

Provided by Kim's Cooking Now

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup vegetable oil
2 tablespoons cooking sherry
2 tablespoons prepared pesto
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 (8 ounce) package mushrooms
1 small zucchini, cut into chunks
1 medium red onion, cut into chunks
12 grape tomatoes
6 metal skewers

Steps:

Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 327.3 mg, Sugar 1.8 g