"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
This, my friends, is
some of the most ridiculously delicious grilled chicken I’ve
ever met. And with only four ingredients, it’s definitely
headed to the land of easiest meals ever. I love that place. It
exists only in my mind but it’s there. And I visit there often
for dinner inspiration.
If you are like me and
are still in grilling mode during these last days of summer, this
pesto grilled chicken needs to be added to your weekend plans stat.
The chicken needs a bit of marinating time so get your planning on
and reserve at least two hours (or up to 12) so the chicken can bask
in the gloriousness of the pesto and rice vinegar. Flavor, flavor,
flavor.
The tender, juicy
grilled chicken is so amazing…so delicious…so blatantly
the best ever of all evers, you better prepare yourself to be mobbed
by the masses asking for the recipe. It’ll be a major
victory for all the fast, simple dinners of the world when you can
tell your friends and family how seriously easy this is to make.
Fabulous on its own
with a couple of sides or completely unreal served atop tender pasta
tossed in this quick
homemade garlic alfredo sauce, I have a really good
feeling that this chicken is going to make you very, very happy.
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.
Recipe
Source: adapted slightly from 71
Toes (I didn’t
pound the chicken flat, used regular rice vinegar with a bit of salt
and sugar instead of seasoned rice vinegar)after a kind reader, Jessica S, sent
me the link (thanks, Jessica!)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.
