This, my friends, is some of the most ridiculously delicious grilled chicken I’ve ever met. And with only four ingredients, it’s definitely headed to the land of easiest meals ever. I love that place. It exists only in my mind but it’s there. And I visit there often for dinner inspiration.
If you are like me and haven’t necessarily planned for the upcoming Labor Day holiday, this pesto grilled chicken needs to be added to your weekend plans stat. The chicken needs a bit of marinating time so get your planning on and reserve at least two hours (or up to 12) so the chicken can bask in the gloriousness of the pesto and rice vinegar. Flavor, flavor, flavor.
The tender, juicy grilled chicken is so amazing…so delicious…so blatantly the best ever of all evers, you better prepare yourself to be mobbed by the masses asking for the recipe. It’ll be a major victory for all the fast, simple dinners of the world when you can tell your friends and family how seriously easy this is to make.
Fabulous on it’s own with a couple sides or completely unreal served atop tender pasta tossed in this quick homemade garlic alfredo sauce, I have a really good feeling that this chicken is going to make you very, very happy.
- 2 pounds boneless, skinless chicken breasts
- 1 cup pesto (storebought or homemade)
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
- Refrigerate for at least 2 hours or up to 12 hours.
- Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
- Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.
Recipe Source: adapted slightly from 71 Toes (I didn’t pound the chicken flat, used regular rice vinegar with a bit of salt and sugar instead of seasoned rice vinegar) after a kind reader, Jessica S, sent me the link (thanks, Jessica!)