3-Ingredient Pesto-Grilled Chicken with Peaches

Juicy grilled chicken thighs marinated in a rich pesto sauce, served alongside caramelized peaches. This simple yet elegant dish combines the fresh flavors of pesto with sweet summer peaches for a delicious meal.

4 servings

1 hr 24 min

Published October 4, 2025

Ingredients

•1¾ cups pesto
•½ cup vegetable oil
•1¾ teaspoons kosher salt
•¾ teaspoon black pepper
•8 pieces chicken thighs
•4 whole peaches
•8 halves peach halves

Cooking Instructions

1.
Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
60 min
2.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
16 min
3.
Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
3 min
4.
Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
5 min

Cooking Instructions

Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.

60 min

Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.

16 min

Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.

3 min

Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.

5 min