• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Herb Chicken with Pesto

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 ts Grated lemon rind
  • 1/2 c Fresh lemon juice
  • 2 tb Olive oil
  • 2 tb Water
  • 1/4 c Minced fresh basil
  • 2 ts Minced fresh thyme
  • 1 ts Minced fresh rosemary
  • 1/4 ts Freshly ground pepper
  • 2 Cloves garlic, minced
  • 6 Skinned chicken breast
  • -halves, (6-ounce)
  • Vegetable cooking spray
  • Tomato-Basil Pesto


During the last 15 minutes that the chicken cooks, cut 6 baby eggplants
into diagonal slices and put them on the grill. Baste them with the herb
marinade used for the chicken.

Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add
chicken to bag; seal bag, and marinate in refrigerator 8 hours, turning bag

Remove chicken from bag, reserving marinade. Coat grill rack with cooking
spray, and place rack on grill over medium-hot coals.

Place chicken, bone side up, on rack, and cook for 50 minutes or until
chicken is done, turning and basting with reserved marinade every 15
minutes. Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2
tablespoons Tomato-Basil Pesto).

Per serving: 170 Calories; 6g Fat (32% calories from fat); 26g Protein; 2g
Carbohydrate; 65mg Cholesterol; 73mg Sodium

NOTES : Serve chicken with Tomato-Basil Pesto.

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