I had a grilled pesto-marinated chicken breast at the Hayes Mansion in San Jose and wanted to make it at home, but couldn't find anything like what I had--it wasn't just chicken with pesto on it, but had been marinated. I searched for something similar, but could find nothing, so I finally came up with this. I've used my own pesto recipe (Roasted Garlic Basil Pesto) and store bought pesto, and both work well. One cup of marinade is enough for four boneless, skinless chicken breasts
My Private Note
Units: US | Metric
- 1Mix all ingredients together.
- 2Marinate chicken for at least an hour, more is better! For shrimp, don't marinate too long--the lemon will "cook" the shrimp. It doesn't ruin it, but it changes the texture a bit.
- 3Brush marinade on meat while it's cooking. (Discard garlic chunks).
- 4Works well with chicken, shrimp, and firm white fish. I think it would be good with pork tenderloin, but I haven't made that yet!
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Nutritional Facts for Pesto Marinade for Chicken or Shrimp
Serving Size: 1 (175 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 978.9
- Calories from Fat 972
- Total Fat 108.0 g
- Saturated Fat 14.9 g
- Cholesterol 0.0 mg
- Sodium 3.7 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.3 g
- Sugars 1.5 g
- Protein 0.6 g
The following items or measurements are not included: