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Greek Yogurt Pesto Grilled Chicken

INGREDIENTS

Ingredients:

  • 2 lbs. chicken thighs

  • 1 ½ cup Maple Hill Plain Greek Yogurt

  • 1/3 cup pesto

  • 1 tsp salt

  • ½ tsp fresh ground pepper

  • 2 tbsp lemon juice

  • Sun dried tomatoes, for topping

  • Pasta, for serving

Photo of Greek Yogurt Pesto Grilled Chicken

PREPARATION

Instructions:

  1. To a shallow bowl, whisk together the yogurt, pesto, salt and pepper, and lemon juice until combined. Add the chicken thighs and mix until well incorporated. Cover with a piece of plastic wrap and place in the refrigerator for 2 hours or up to 8 hours.

  2. When ready to grill, remove the chicken from the refrigerator and allow it to come to room temperature (about 10 minutes).

  3. Preheat the grill to medium-high (375-400F) heat. Place the chicken on the grill and remove any excess marinade. Cover the grill and cook for 4-5 minutes per side or until the chicken is cooked through and reaches an internal temperature of 165F.

  4. Remove the chicken from the grill and add to a plate, cover and let rest for 5 minutes. Serve with your favorite pasta and a few dollops of Greek yogurt, pesto and sun-dried tomatoes.

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