Chicken Genovese Recipe: Tips for Making Pesto Chicken

• 2–3 cups fresh basil leaves
• ½ cup finely grated Parmigiano Reggiano
• ⅓ cup toasted pine nuts
• 3–4 garlic cloves, roughly chopped
• ¼ teaspoon red pepper flakes
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
  
• ½ teaspoon freshly ground black pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons lemon juice
• 1 small shallot, minced

Note: The total time does not include 1 hour and 15 minutes of inactive time.

1. 1

   In the bowl of a food processor, combine the basil, grated Parmesan, pine nuts, garlic, and red pepper flakes and purée into a smooth paste.

2. 2

   With the motor running, add the olive oil in a slow stream until the mixture emulsifies into a thick sauce.

3. 3

   Season the pesto with salt and pepper to taste.

4. 4

   Place ¾ of the pesto and the chicken breasts into a freezer bag. Seal, and turn the chicken until it’s well-coated in the sauce. Place the freezer bag in the refrigerator for 1 hour, flipping halfway through to redistribute the pesto.

5. 5

   In a small bowl, combine the minced shallots and lemon juice. Let it sit for 10 minutes, then add it to the reserved pesto. Place the bowl in the refrigerator until you’re ready to serve.

6. 6

   Preheat a grill to medium heat and oil the grates.

7. 7

   Allow the excess marinade to drip off before placing the marinated chicken onto the well-oiled grates.

8. 8

   Grill the chicken until it’s golden brown and the internal temperature reaches 160 degrees Fahrenheit, about 5 minutes per side.

9. 9

   Let the chicken rest for 5 minutes before slicing and serving.

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