Balsamic Grilled Chicken with Pecan Pesto
Grilled chicken gets a fresh upgrade with a spoonful of homemade pecan pesto. The balsamic marinade adds plenty of flavor, while the pesto brings brightness that makes every bite taste like summer. This is one recipe I never get tired of pulling off the grill.
Servings: 4
Ingredients
For the Pesto:
- 3 cups fresh basil leaves
- 2/3 cup freshly grated parmesan cheese
- 1/2 cup chopped pecans
- 4 large garlic cloves minced
- 1/2 tsp sea salt + more to taste
- 1/4 tsp ground black pepper
- 2/3 cup olive oil or avocado oil
For the Chicken:
- 4-6 medium sized chicken breast
- 1/3 cup balsamic vinegar
- 1/4 cup coconut aminos
- 2 cloves garlic minced
Instructions
For the Pesto:
- Make the pesto: in a food processor or blender, pulse the ingredients for pesto: basil, parmesan cheese, pecans, garlic, salt and pepper. While motor is running, add in the oil. Continue to pulse until smooth. Set aside.
For the Chicken:
- Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours.
- Heat the grill to medium high heat (or prepare a charcoal grill).
- Place chicken on the prepared grill and cook for 4-6 minutes (depending on thickness of the chicken breast). Flip over and repeat on the other side. Continuing to grill until chicken is no longer pink and internal temperature is 165. Remove and cover with foil until ready to eat.
- Serve by spooning 2 tablespoons of the pecan pesto on top of each chicken breast over a bed of greens.