Best 9 Grilled Chicken With Cilantro Pesto Recipes

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Grilled chicken is a classic summertime dish that is both easy to make and versatile. Whether you are looking for a quick weeknight meal or a dish to impress your guests, grilled chicken with cilantro pesto is a great option. With just a few simple ingredients, you can create a flavorful and juicy chicken dish that is sure to please everyone at the table.

Here are our top 9 tried and tested recipes!

GRILLED CHICKEN WITH CILANTRO PESTO



GRILLED CHICKEN WITH CILANTRO PESTO image

Categories     Chicken     Herb     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 15

8 bone-in, skin-on chicken thighs
marinade:
1 cup soy sauce
2 T. grated ginger
4 shallots, minced
4 garlice cloves, minced
1 teaspoon sesame oil
1/4 c. vegetable oil
cilantro pesto
1 large bunch cilantro, with roots if possible, well-washed
4-6 large cloves garlic
1 T. whole peppercorns
1-2 jalapeno peppers
1 tsp. salt
1/4 c. vegetable oil

Steps:

  • Combine marinade ingredients in a large zip-top bag; add chicken. Marinate at least two hours. Make cilantro pesto: combine all ingredients except oil in food processor, grind together, adding oil slowly through processor feed until a soft paste forms. Remove chicken from marinade. Lift skin and spread 2 tablespoons cilatro pesto under skin of each thigh. Be careful not to contaminate pesto with utensils used on chicken -- you will use the remainder to finish the dish. Grill chicken on medium grill until chicken is cooked thoroughly.

PAN-SEARED CHICKEN WITH CILANTRO PESTO



Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons garlic-flavored or regular olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, plus 1/2 teaspoon salt
3 tablespoons pine nuts
1 cup packed fresh cilantro leaves
1/4 cup low-fat sour cream
3 cloves garlic, peeled

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
  • Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES



3-Ingredient Pesto-Grilled Chicken with Peaches image

Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Grill     Grill/Barbecue     Chicken     Basil     Peach     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches, halved

Steps:

  • Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
  • Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
  • Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
  • Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

  • Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

CILANTRO PESTO CHICKEN TENDERS



Cilantro Pesto Chicken Tenders image

Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.

Provided by tinebean21

Categories     Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs chicken breast tenders
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves, and tender stems
1/2 cup loosely packed fresh Italian parsley, and tender stems
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 lime, cut into wedges

Steps:

  • In a food processor, finely chop the walnuts and garlic.
  • Add cilantro, parsley, salt and pepper and process until finely chopped.
  • With processor running, slowly add the oil to create a smoothe puree.
  • Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
  • Make sure marinade is evenly distributed on all the chicken tenders.
  • Refrigerate for 2 hours.
  • Remove chicken from bag and thread on skewers.
  • Grill over direct high heat for about 6 to 8 mins, turning over once.
  • Serve warm with lime wedges.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO



Grilled Veggie Sandwiches with Cilantro Pesto image

I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2/3 cup packed fresh cilantro sprigs
1/4 cup packed fresh parsley sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts
1 tablespoon olive oil
SANDWICHES:
2 large sweet red peppers
4 slices eggplant (1/2 inch thick)
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
4 kaiser rolls, split

Steps:

  • For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

SPICED GRILLED CHICKEN WITH CILANTRO BUTTER



Spiced Grilled Chicken with Cilantro Butter image

The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon chili powder
2 teaspoons brown sugar
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
1/3 cup butter, melted
1/4 cup minced fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon lime juice
1 serrano pepper, finely chopped
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the first seven ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Nutrition Facts : Calories 426 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME



Juicy Grilled Chicken Breast with Cilantro and Lime image

My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!

Provided by brenda boyle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 2

Number Of Ingredients 7

⅔ cup olive oil
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley
2 limes, juiced
1 teaspoon garlic salt
½ teaspoon Cajun seasoning (such as Slap Ya Mama®)
2 large skinless, boneless chicken breast halves

Steps:

  • Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g

BBQ CHICKEN PIZZA WITH CILANTRO PESTO



BBQ Chicken Pizza With Cilantro Pesto image

The key to this pizza is adding ingredients as the pizza cooks. Carmelized onions, bacon, fresh spinach and smoked cheddar, and a light cilantro sauce give this bbq pizza a California kick

Provided by Mrs. Hock

Categories     < 60 Mins

Time 35m

Yield 1 large pizza, 4 serving(s)

Number Of Ingredients 19

2 grilled chicken breasts, cut into bite size pieces
4 slices of cooked and crumbled applewood smoked bacon
1 medium onion, sliced
1 cup shredded smoked cheddar cheese
1 cup shredded mozzarella cheese
4 sliced colorful sweet peppers
10 quartered spinach leaves, with the stems removed
5 sliced fresh mushrooms
pizza dough, for a large size pizza
olive oil, for grilling onions and mixed mushrooms
salt
1/4 cup barbecue sauce
2 tablespoons olive oil
2 tablespoons sour cream
1/4 cup finely chopped cilantro
1 teaspoon paprika (smoked is best if available)
1 crushed garlic clove
2 tablespoons olive oil
salt

Steps:

  • If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside.
  • Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough.
  • While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste.
  • After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes.
  • While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag.
  • When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.

Nutrition Facts : Calories 512, Fat 36.2, SaturatedFat 14, Cholesterol 99.8, Sodium 723.2, Carbohydrate 15.5, Fiber 4, Sugar 7.8, Protein 33

Tips:

  • Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If using chicken breasts, pound them to an even thickness to ensure even cooking.
  • Marinate the chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs helps to tenderize and flavor the chicken.
  • Make the cilantro pesto ahead of time: The cilantro pesto can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
  • Grill the chicken over medium heat: Grilling the chicken over medium heat helps to prevent it from drying out. Cook the chicken until it is cooked through but still juicy.
  • Serve the chicken with your favorite sides: Grilled chicken with cilantro pesto can be served with a variety of sides, such as roasted vegetables, rice, or salad.

Conclusion:

Grilled chicken with cilantro pesto is a delicious and easy-to-make dish that is perfect for a summer cookout or a quick and easy weeknight meal. The marinade and pesto add tons of flavor to the chicken, and the chicken can be grilled, baked, or pan-fried. Serve the chicken with your favorite sides for a complete and satisfying meal.

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