This easy-to-make homemade Pesto Chicken Marinade uses fresh basil, pine nuts, olive oil, lemon juice, and garlic for amazing flavor! Your pesto chicken turns out super moist, delicious, and wonderfully tender!
In the bowl of your food processor, combine the olive oil, lemon juice, pine nuts, garlic, salt, and pepper. Pulse until the pine nuts have reached a fine consistency. Add the fresh basil, and pulse briefly to distribute throughout the marinade.
Place the chicken and marinade into a ziploc plastic storage bag, then seal securely while pushing out any excess air.
Using your hands, massage the marinade into the chicken through the bag. Squish the marinade throughout the bag until the chicken is thoroughly coated.
Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.
This recipe yields ½ cup or 8 tablespoons of pesto chicken marinade. Use ½ cup of marinade per 1 pound of chicken.
If you will be grilling whole chicken breasts, it is best to flatten the chicken breasts for quick and even cooking. Place your chicken breasts between two sheets of plastic cling film and pound with a meat mallet or tenderizer ( the flat side ). Start at the center of the chicken breast and work your way toward the edges.