Grilled Chicken with Pea Pesto Recipe

Chicken breasts: Boneless and skinless, these cook quickly and stay juicy on the grill.

Peas: Fresh or frozen, they give the pesto a sweet, fresh flavor and vibrant green color.

Parmesan cheese: Adds a salty, nutty taste that balances the sweetness of the peas.

Olive oil: Helps blend the pesto ingredients smoothly and adds richness.

Garlic: Fresh garlic gives the pesto a sharp, savory kick.

Lemon juice: Brightens the pesto with a bit of acidity.

Salt and pepper: Essential for seasoning both the chicken and the pesto to taste.

Grilling chicken breasts just right can make a big difference in how juicy and tasty your meal turns out. One key trick is to make sure your grill is at the right temperature before you start cooking. Here’s how to get it just right:

1. Preheat your grill to medium-high heat. This means it should be hot enough to cook the chicken evenly without burning the outside.
2. When you put the chicken breasts on the grill, don’t move them around too much. Let them cook for about 6-7 minutes on one side so they get nice grill marks and a good sear.
3. Flip the chicken only once. This helps keep the juices inside, making the meat tender and moist.
4. Use a meat thermometer if you have one. The chicken is done when it reaches 165°F (75°C) inside.
5. Let the chicken rest for a few minutes after grilling. This lets the juices settle, so every bite is flavorful.

Doing this makes cooking smoother because you avoid overcooking or drying out the chicken breasts. Plus, those grill marks add a little extra flavor and make your dish look awesome.

When I first started grilling, I used to flip the chicken a bunch of times because I was nervous it might burn. But that just made it dry and tough. Now, I trust the process and wait patiently. Also, I love using a simple meat thermometer because it takes the guesswork out and helps me get perfect results every time.

And while the chicken is grilling, blending the pea pesto is a fun way to keep busy and get everything ready to serve right away.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be grilled in the same way as chicken breasts.

• boneless, skinless chicken breasts - Substitute with tofu: For a vegetarian option, tofu can be marinated and grilled to mimic the texture of chicken.

• fresh or frozen peas - Substitute with edamame: Edamame has a similar texture and slightly sweet flavor that works well in a pesto.

• fresh or frozen peas - Substitute with spinach: Spinach can provide a similar green color and a mild flavor that complements the other ingredients in the pesto.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor that can enhance the pesto.

• grated parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor and can be used in place of parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in pesto.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a neutral oil that can be used in place of olive oil without altering the flavor profile significantly.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different flavor profile.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic-onion flavor that can work well in the pesto.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a slightly different but still refreshing citrus flavor.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the necessary acidity and a subtle flavor that complements the pesto.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor, enhancing the overall taste of the dish.

• Allow the grilled chicken to cool completely before storing. This helps to prevent condensation, which can make the chicken soggy.
• Place the chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will keep the chicken moist and prevent it from drying out.
• Store the pea pesto separately in a small airtight container. This will maintain its fresh flavor and vibrant color.
• Refrigerate the grilled chicken and pea pesto for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.
• For longer storage, freeze the grilled chicken. Place the cooled chicken breasts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken breasts to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• The pea pesto can also be frozen. Spoon it into an ice cube tray and freeze until solid. Then, transfer the pesto cubes to a freezer-safe bag or container.
• Label the containers with the date and contents. The grilled chicken can be frozen for up to 3 months, while the pea pesto can be frozen for up to 2 months.
• To reheat, thaw the grilled chicken in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Thaw the pea pesto in the refrigerator or at room temperature. Stir well before serving to restore its creamy consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through.
  5. For the pea pesto, transfer it to an oven-safe dish, cover with foil, and heat for the last 5 minutes of the chicken's reheating time.

• Stovetop Method:

  1. In a skillet, add a small amount of olive oil over medium heat.
  2. Place the chicken breasts in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.
  4. For the pea pesto, warm it in a small saucepan over low heat, stirring occasionally until heated.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to prevent it from drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. For the pea pesto, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat for 1-2 minutes, stirring halfway through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the grilled chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. For the pea pesto, you can place it in a separate bag and heat it alongside the chicken for the last 10 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.
  4. For the pea pesto, warm it separately in a microwave or on the stovetop as described above.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Blender: Necessary for blending the peas, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper into a smooth pesto.

• Measuring cups: Used to measure out the peas, parmesan cheese, and olive oil accurately.

• Measuring spoons: Used to measure the minced garlic and lemon juice precisely.

• Knife: Needed for mincing the garlic and possibly trimming any excess fat from the chicken breasts.

• Cutting board: Provides a safe surface for mincing garlic and preparing the chicken breasts.

• Mixing bowl: Useful for holding the peas and other ingredients before blending them into pesto.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Serving platter: Ideal for presenting the grilled chicken with a generous dollop of pea pesto on top.

Use pre-cooked chicken: Save time by using pre-cooked chicken breasts that only need reheating on the grill.

Frozen peas: Opt for frozen peas instead of fresh; they are already blanched and cook faster.

Pre-grated cheese: Buy pre-grated parmesan cheese to skip the grating step.

Minced garlic: Use pre-minced garlic from a jar to save chopping time.

Blender efficiency: Blend the pea pesto ingredients while the chicken is grilling to multitask efficiently.