Marinated chicken in pesto and pepper

Marinated chicken in pesto and pepper

This chicken dish is a great combination of flavours, succulent and tender with a zing and kick the longer you marinate it for. Like a good curry the flavours are stronger the next day, making it delicious as leftovers.

SERVES:  4-6 PREP TIME:  15 mins + 3-6 hours to marinate COOK TIME:  30 mins


  • 8 chicken thigh fillets


  • 1 cup basil leaves
  • 3 cloves garlic, peeled
  • ¼ cup olive oil
  • 2 teaspoons black pepper, ground
  • 2 tablespoons sweet paprika
  • 1 teaspoon turmeric, ground
  • 1 tablespoon grated lemon rind


  1. Trim the fat from the thigh fillets and place in a large bowl.
  2. In a separate bowl blend the marinade ingredients together.
  3. Combine marinade with the chicken and mix well, cover and place in the fridge for up to 1 hour, no less than 20 minutes.
  4. Prepare a baking tray with a roasting rack placed inside the tray.
  5. Turn the grill onto high.
  6. Place the fillets on a roasting rack and baste with some of the marinade.
  7. Grill the first side for 12-15 minutes.
  8. Turn over and baste again, grill for a further 10 minutes or until cooked through.

Inspiration and top tips

  • Serve with salad or steamed vegetables
  • These are also great cooked on a bbq
  • Try replacing the chicken with white fish or lamb chops
  • Store in the refrigerator 2-3 days and serve cold with a salad

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Anita Stanfield, Authorised Wedding & Funeral Celebrant, Personal & Décor Stylist and Cookbook Author

    Anita is a lover of people and celebrates relationships. Her wealth of life experiences as a Daughter, Wife, Mother and Friend allow her to support people genuinely and caringly.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer