This grilled chicken packs a triple punch of pesto

JOE KELLER/America's Test Kitchen via APHomemade pesto serves three roles in this grilled chicken, as a marinade, a filling and a sauce.

Pesto isn’t just for pasta. We found a way to imbue chicken with basil and garlic that would hold up on the grill.

How did we get enough flavor into the chicken? We used homemade pesto, which tastes stronger and fresher than store-bought. We added the pesto base to separate mixtures for marinating, stuffing and saucing the chicken.

We found that bone-in chicken breasts had the most flavor. We cut pockets in them to fill with pesto and then marinated the stuffed breasts in more pesto.

We added a third dose of pesto in a sauce to serve with the chicken after it was grilled.


Start to finish: 1 hour, 30 minutes

Servings: 4

4 cups fresh basil leaves

3/4 cup extra-virgin olive oil

5 garlic cloves, peeled

11/2 tablespoons lemon juice

Salt and pepper

2 ounces Parmesan cheese, grated (1 cup)

4 (12-ounce) bone-in split chicken breasts, trimmed

Process the basil, 1/2 cup oil, garlic, lemon juice and 3/4 teaspoon salt in a food processor until smooth, about 1 minute, scraping down bowl as needed.

Transfer 1/4 cup pesto to a large bowl, and set aside for marinade.

Add the Parmesan to pesto left in processor, and pulse to incorporate, about 3 pulses; transfer 1/4 cup pesto to a small bowl, and set aside for stuffing.

Add remaining 1/4 cup oil to pesto left in processor, and pulse to incorporate, about 3 pulses; set aside for serving.

Starting on thick side of breast, closest to breastbone, cut a horizontal pocket in each chicken breast, stopping 1/2 inch from edge so halves remain attached. Season chicken, inside and out, with salt and pepper. Place 1 tablespoon pesto reserved for stuffing in each pocket.

Tie each chicken breast with 2 pieces kitchen twine to secure. In a large bowl, rub chicken with pesto reserved for marinade, cover and refrigerate for 1 hour.

For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set the cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature of 350 degrees.)

Clean and oil cooking grate. Place chicken skin side up on grill (cooler side if using charcoal). Cover, and cook until chicken registers 155 degrees, 25-35 minutes.

Slide chicken to hotter side of grill (if using charcoal) or turn all burners to high (if using gas), and flip skin side down. Cover, and cook until well-browned and chicken registers 160 degrees, 5-10 minutes.

Transfer chicken to a platter, tent with aluminum foil and let rest for 5-10 minutes. Remove twine, carve chicken and serve with reserved sauce.

Nutrition information per serving: 442 calories; 247 calories from fat; 28 g fat (14 g saturated, 1 g trans fats); 279 mg cholesterol; 860 mg sodium; 25 g carbohydrate; 1 g fiber; 7 g sugar; 23 g protein.