• Lisa Jarvis

Pesto Chicken on the Blackstone



We’ve been having a great time cooking some easy and delicious meals on our new Blackstone griddle! Tonight I made this simple but scrumptious Pesto Chicken! I have an abundance of fresh basil growing so I made my own pesto. If you can get your hands on fresh basil, I highly recommend making homemade pesto! It’s super easy ! You can buy it prepared at the store, but homemade is best! This chicken can also be prepared on your grill.


Here’s what you need:

4 chicken breasts, pounded out pretty thin

Salt and pepper to taste

3/4 cup pesto ( recipe below)

Cherry tomatoes halved ( optional)

A little canola oil

Shredded Parmesan to garnish


Pesto recipe: (makes about 1 cup)

2 1/2 cups fresh basil leaves

1 t minced garlic

3/4 cup grated Parmesan cheese

1/2 cup pine nuts or walnut pieces

Salt to taste

1/2 cup extra virgin olive oil

*Place all ingredients for pesto, except the oil, in a food processor and pulse until it is a course mixture. While it’s running, drizzle in the olive oil until it is smooth.


Prepare your griddle by heating to medium high heat. Lightly oil it with a little canola oil. Save out about 1/4 cup of pesto for serving. Lightly salt and pepper the chicken. Spread each chicken breast with about 2 T of pesto on all sides . Cook chicken on griddle for about 3-5 minutes per side. Leave it on the first side at least 2-3 minutes without turning to get a nice crust. Chicken is done when the internal temperature is 165. Toss the cherry tomatoes on the hot griddle and cook just a minute or two until they are slightly blistered. Serve the chicken topped with the tomatoes , extra pesto and a little shredded Parmesan. Enjoy!


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