Notes: Super fast and easy to throw together early and then throw on the grill later when ready. Was pleasantly surprised at how much I liked the pesto taste on it. Although the chicken still had lots of marinade on it when I threw it on the grill, it didn't feel overwhelming when eating it. Was given a thumbs up by the elders as well.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup pesto (storebought or homemade)
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Directions
- Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
- Refrigerate for at least 2 hours or up to 12 hours.
- Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
- Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.
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