Now that cook-out season has officially begun, one of my favorite summer time meals is marinated chicken with pesto. Marinating the chicken the night before, means one less thing you have to do the day of the barbeque, leaving you plenty of time to shuck corn, set up horseshoes, and put fancy soaps in the bathroom. Marinating in pesto results in a moist, garlicky, basil infused piece of chicken. If you’re lucky enough to have leftovers – it makes amazing chicken salad! However, since we have a 15 year old eating machine, leftovers are nothing but a fond memory.
- 4 chicken breasts (or legs, thighs, boneless breasts – whatever you prefer.)
- 1 cup pesto – homemade, store bought – there’s a great recipe here.
- 1/4 cup rice vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
1. Wash chicken and pat dry with paper towels. Place in a large bowl or a one gallon ziplock bag.
2. Spoon the pesto over the chicken, whisk the salt and sugar in the rice vinegar and pour into bowl/bag. Mix it well, making sure that the pesto coats the chicken pieces. Refrigerate for three to twelve hours before grilling.