Grilled Lemon Dijon Pesto Chicken
Grilled Lemon Dijon Pesto Chicken is a super simple 4 ingredient recipe! This is a perfect summer dish for a quick meal on the grill. The crisp, fresh flavors of the pesto, lemon juice and Dijon mustard will make you mouth water wanting more! Give this a try this week!
What Is Pesto?
Pesto is one of those things that just grew on me. I worked by this restaurant that made everything with pesto. I didn’t realize it then, but they murdered it and overused it – I really didn’t like pesto at that point. Wraps were just coming into style and every wrap they made had pesto in it. One, even the wrap itself was a pesto wrap.
One day, at a nice outside cafe, my wife ordered a meal and I tasted it. It was amazing! I couldn’t believe it – it was pesto chicken! So, it wasn’t some gradual “acquired” taste. It was a realization, an awareness, and epiphany – I learned at that moment there is way to make pesto work so it tastes really good. Ok, well, I may be acting just a little overly dramatic, but you get what I mean
Pesto is a sauce from Genoa in Italy. Traditional pesto is a basil based sauce with olive oil, garlic, pine nuts, salt, and Parmesan cheese. It has a nice green look and an oily consistency.
When someone says “Pesto,” people always think of this traditional variety. However, there are many variation. But usually, they are prefaced with the main ingredient like “Roasted Red Pepper Pesto” or “Sundried Tomato Pesto.” I even have an Avocado Pesto which is just crazy delicious.
Grilled Lemon Dijon Pesto Chicken
I needed a quick meal one day and we had just bought some chicken breast. At the time, I was on a low carb, low fat diet and I wanted something tasty. I had made this sauce before, but I used it on salmon. So, I figured I’d give it a try. I just loved the results. What’s really nice about this, is these are all regular pantry items I always have on had. So I can make this whenever.
What Ingredients Are in Grilled Lemon Dijon Pesto Chicken?
This recipe is super easy with only a few ingredients and a couple pantry items.
- Boneless Skinless Chicken Breast
- Pesto
- Dijon Mustard
- Lemon Juice
- Salt and Pepper to taste
- Fresh Parsley
Roasted Sugar Bomb Tomatoes and Sweet Onion
- Sugar Bomb Tomatoes
- Sweet Onion
- Olive Oil
- Balsamic Vinegar Glaze
- Salt and Pepper to taste
Ingredient Notes
Sugar Bomb Tomatoes – this is the brand at my local store, but you should be able to find some sort of cherry tomato on the vine. If not, you can use any cherry tomato. Just try to find one that has the word “sweet” on the packaging, if at all possible.
Balsamic Vinegar Glaze – I always used to make my own, but I get the store bought one now. Homemade versions are usually thicker, which I prefer. I do still make my own from time-to-time, but not usually.
How Is Grilled Lemon Dijon Pesto Chicken Made?
Grilled Lemon Dijon Pesto Chicken
- The first thing you need to do is fire up the grill!
- While the grill is heating up, trim the chicken breasts and cut them in half lengthwise. Season both sides of each piece with salt and pepper.
- Mix the pesto, Dijon mustard, and lemon juice in a bowl and separate into two bowls. Set one bowl aside for after the chicken is cooked.
- Place the chicken pieces on the grill and cook for 3 minutes. Flip the chicken spread the pesto mix from 1 bowl over the chicken. Close the lid and cook for another 3-5 minutes until the chicken is cooked through to 165ºF.
- Remove the chicken when the pieces are fully cooked. Place the pieces with the pesto side down on the plate. Top the chicken with the pesto mix set aside.
- Garnish with chopped fresh parsley.
Roasted Sugar Bomb Tomatoes and Sweet Onion
- Drizzle olive oil over the tomatoes and onions and seasoned with salt and pepper. You can use a mixing bowl for the onions so you can stir them, but the tomatoes will fall off the vine if you try to mix them in bowl.
- Use a slotted vegetable grill tray to cook the tomatoes and onions on the grill while the chicken is cooking.
- When serving, drizzle some balsamic vinegar glaze over the tomatoes and onions.
How Do I Get Those Awesome Crosshatch Grill Marks?
Crosshatch grill marks look awesome. They really serve no other purpose. People at times feel they are difficult to get, but, in reality they are very easy.
First, you need to think of a clock. Just like in driving, you are supposed to place your hands at the 10:00 and 2:00 positions. It’s the same with the crosshatch grill marks; have a mental image of a clock and use the 10:00 and 2:00 positions. Personally, I prefer the 11:00 and 1:00 positions, but you can use either one.
To make sure I remember which way to turn the meat, I always start with the pieces point up to the 2:00 or 1:00 position, then I move them to the 10:00 or 11:00 position.
Second, you need to cut your cook time for each side in half. For example, for this recipe, you need to cook the chicken for 3 minutes on each side. So here is my process:
- Start with the thicker part of the chicken pointing to the 1:00 positions for 1.5 minutes.
- Turn the chicken to point toward the 11:00 position for 1.5 minutes.
- Now I flip the chicken to cook the other side with it pointing to the 1:00 positions for 1.5 minutes.
- Then, again, I turn the chicken to point toward the 11:00 position for 1.5 minutes.
Third, each time you position the meat, press it down for about 3 seconds to get darker sear marks.
What Can I Do with the Leftovers?
You can safely keep the leftovers in the fridge for up to 3-4 days. You can also freeze the chicken for up to 6 months.
Useful Kitchen Tools
I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.
Other Amazing Recipes That You’ll Love!
Sausage and Pasta with a Pesto Cheese Sauce
Chicken with Sun-Dried Tomato Mushroom Sauce
Sauteed Bruschetta with Fresh Mozzarella
Grilled Lemon Dijon Pesto Chicken
Ingredients
Grilled Lemon Dijon Pesto Chicken
- 1-1.5 pound Boneless Skinless Chicken Breast
- 3 Tablespoons Pesto
- 1 Tablespoon Dijon Mustard (I use Maille)
- 2 teaspoons Lemon Juice
- Salt and Pepper to taste
- Fresh Parsley, chopped
Roasted Sugar Bomb Tomatoes and Sweet Onion
- 1 12oz package Sugar Bomb Tomatoes, or other small tomato on the vine
- 1 large Sweet Onion, thick slices
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar Glaze
- Salt and Pepper to taste
Instructions
Grilled Lemon Dijon Pesto Chicken
-
The first thing you need to do is fire up the grill!
-
While the grill is heating up, trim the chicken breasts and cut them in half lengthwise. Season both sides of each piece with salt and pepper.
-
Mix the pesto, Dijon mustard, and lemon juice in a bowl and separate into two bowls. Set one bowl aside for after the chicken is cooked.
-
Place the chicken pieces on the grill and cook for 3 minutes. Flip the chicken spread the pesto mix from 1 bowl over the chicken. Close the lid and cook for another 3-5 minutes until the chicken is cooked through to 165ºF.
-
Remove the chicken when the pieces are fully cooked. Place the pieces with the pesto side down on the plate. Top the chicken with the pesto mix set aside.
-
Garnish with chopped fresh parsley.
Roasted Sugar Bomb Tomatoes and Sweet Onion
-
Drizzle olive oil over the tomatoes and onions and seasoned with salt and pepper. You can use a mixing bowl for the onions so you can stir them, but the tomatoes will fall off the vine if you try to mix them in bowl.
-
Use a slotted vegetable grill tray to cook the tomatoes and onions on the grill while the chicken is cooking.
-
When serving, drizzle some balsamic vinegar glaze over the tomatoes and onions.
