Chicken with Lemon Thyme Pesto

"This recipe from Better Homes and Gardens."
photo by LaLa Crane photo by LaLa Crane
photo by LaLa Crane
Ready In:
1hr 50mins




  • If desired, skin chicken.
  • Season with salt and pepper.
  • In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
  • With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
  • Stir in freshly ground black pepper to taste.
  • Set aside.
  • For a charcoal grill, arrange medium hot coals around a drip pan.
  • Test for medium heat above pan.
  • Place chicken, bone side down, on a grill rack over drip pan.
  • For gas grill place chicken adjacent to heat source.
  • Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
  • Reserve remaining pesto for another use.
  • Serve with lemon wedges.

Questions & Replies

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  1. This was good, but I did have to change a few things to help it better suit our tastes. I added about 2 or more Tablespoons of lemon juice to the pesto mix, as well as some salt, and a little sugar. I also added more seasoning to the chicken, including garlic, lemon pepper, and thyme. Then I served it over some linguine and I wish I would have saved some of the pasta water to thin the pesto for that purpose since it is a rather thick pesto and made the noodles a bit on the dry side. I did add a bit of water but not much since I didn't think to keep the pasta water. It is a good flavor blend, but it just lacks a bit of oomph! I do like that it doesn't call for any parmesan or other forms of dairy since we are a dairy free house. At the table I found I actually wanted even more lemon so squeezed more fresh lemon juice onto my own.
  2. I found this recipe in a little BH&G cookbook I found at the grocery store. I just love the lemon-y flavor of the nuts & lemon over chicken. Tonight, I made it with grilled asparagus also and snapped the photo. Enjoy!
  3. This was tastey! I used boneless skinless chicken breat and put the pesto on both sides. We sliced it on top of linguini tossed with garlic olive oil, tomatoes and parsley.



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