Pesto Grilled Chicken with Grilled Peaches or Nectarines
Where are all my foodies at? This one’s not your grandma’s grilled chicken recipe… sorry, Grandma! If you’re anything like me, you’re always looking for a new chicken recipe. It gets boring if you don’t spice things up every once in a while. Today I’m sharing one of the best things in my chicken portfolio: It’s my Pesto Grilled Chicken with Grilled Peaches or Nectarines recipe. Sounds fancy, but it’s fast, easy, and most importantly, delicious.
This grilled chicken recipe is actually one of my most-requested whenever I cook out on the grill. I love making it for friends and family, even though I never get to take home any leftovers. Yep, it’s that good. No matter how much I make, it always disappears. I like to use my homemade Mint and Basil Pesto with Almonds for this recipe, but store-bought pesto works just as well in a pinch.
Is bone-in chicken better for grilling than boneless chicken? And what about skin-on vs. skinless chicken for grilling?
You might be wondering (like me when I started) what’s the best kind of chicken for grilling. Here’s my advice: Skin-on chicken is best for grill recipes. You want the chicken to be crispy, and the skin helps that herb and pesto coating get all the way there. Plus, some of the pesto can go inside the skin for an extra burst of flavor. Yum.
So, should you use bone-in or boneless chicken on the grill? Well, that one’s a little less straightforward.
If you like dark meat, go for boneless, skin-on chicken thighs. If white meat is more your jam, go for bone-in, skin-on chicken breasts.
Summary: Boneless dark meat, or bone-in white meat... Just make sure it’s skin-on!
How to Grill Fruit: Perfectly Grilled Peaches and Nectarines
I don’t limit my grilling to just the chicken. Why shouldn’t we get creative with it? If you’ve never tried any grilled fruits before, stop what you're doing right now and go get the ingredients for this recipe. You HAVE to try these grilled peaches. Picture it: Ripe, juicy peach halves, lightly brushed with oil, sizzling on the grill…
If you’re wondering how to grill peaches, it’s easy. You just pop them on for two minutes when the chicken is done. It’s quick and simple, but that smoky sweetness adds the perfect summer touch to this easy pesto grilled chicken recipe.
Pro tip: No peaches? No problem. You can substitute fresh nectarines or even plums. Basically, any stone fruit works great with this recipe.
Go all the way: Make some homemade pesto—it’s easy, I promise!
Now, let's talk about pesto. You have two options here: Grab a jar from the store or roll up your sleeves and get ready to impress. If you have a little extra time, I highly suggest you make a batch of homemade Mint and Basil Pesto with Almonds. The invigorating flavor of fresh mint really takes the whole recipe to the next level. If you’re signed up for my newsletter, you can also try my Sun Dried Tomato Pesto recipe—it’s also delicious!
In fact, I’d make extra if I were you—you can store fresh pesto in the refrigerator for up to a week or freeze it for later use. It’s delicious on a caprese sandwich… or you can always make grilled chicken again. Oh my gosh, my mouth is watering already. Cheers to good food and great company!
Pesto Grilled Chicken with Grilled Peaches or Nectarines
Ingredients
- 1¾ cups pesto, divided
- ⅓ cup vegetable oil, plus 2 tablespoons to brush on the fruit
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 boneless, skin-on chicken thighs OR 4 bone-in, skin-on chicken breasts
- 4 large ripe peaches or nectarines
Instructions
- In a large mixing bowl, whisk together 1½ cups of the pesto, the ⅓ cup vegetable oil, the salt, and the pepper. Add the chicken and toss gently to coat. I like to slide my fingers under the skin and push some of that delicious pesto mixture in between the skin and chicken meat. Cover the bowl with plastic wrap and chill for 1 hour or overnight.
- Heat an outdoor grill to medium-high heat. While the grill is heating, cut the peaches or nectarines in half. Gently twist one half of the fruit—this should dislodge the pit. Using a paring knife, remove the pit from the other half of the fruit. Brush the fruit with the remaining 2 tablespoons vegetable oil and set aside.
- When the grill is hot, remove the chicken pieces from the marinade and place on a clean platter. Discard the chicken pesto marinade. Grill the chicken, skin-side down, until the skin becomes lightly charred, about 7 to 9 minutes. Turn the chicken and grill until the internal temperature of the chicken reaches 165 degrees. Remove the chicken from the grill and place on a clean serving platter. Spread the remaining ¼ cup pesto over the chicken pieces.
- Place the peaches or nectarines, cut side down, on the hot grill. Grill for 2 minutes. You should get a nice grill mark on the fruit. Remove and place the fruit around the grilled chicken.
