It’s September, school is back in session, and a lot of people are celebrating fall with pumpkin flavored baked goods. As a northerner transplanted to the south, there is nothing about fall going on right now in my mind. It’s still gardening season and temperatures are still in the 90s here. This is summer. The last thing I want to do when it’s time to cook is turn on the oven when it’s already so hot! The grill is now my most used appliance.
I’ve been grilling 3-5 days a week all summer and tried bunches of marinades, sauces, and grilling techniques. I stumbled upon this Pesto Ranch marinade just about a week ago.
It was 3:45pm on a Saturday, and I hadn’t given dinner a thought. I pulled out some random ingredients from the cupboards and started brainstorming. Pesto is good. Ranch is good. Okay, Pesto Ranch!
The marinade took approximately 1 min to put together. Add in another 3 or 4 minutes to cut the chicken into bite sized pieces. I mixed it all in a bowl, let it sit in the refrigerator for a couple of hours, and then grilled it on skewers with some large chunks of onion. It was probably the simplest meal I’ve made in weeks AND the absolute tastiest.
The chicken smelled so good fresh off the grill that about half of my pictures ended up blurry because I was rushing them in order to get to the eating! I managed to get a few good shots and then we chowed down. There were no leftovers.
So, you need to try this! If you happen to live somewhere that is actually experiencing fall weather be sure to make this before you pack up your grill for the winter. If you live in the south . . . well, you have plenty of time left for grilling. Let me know what you think! I hope you enjoy this as much as we did!
Grilled Pesto Ranch Chicken
- 3 chicken breasts, cut into bite sized pieces
- 3 Tbs pesto
- 2 Tbs olive oil
- 1/4c plain greek yogurt
- 2 tsp ranch seasoning (the powered kind that comes in packets. Hidden Valley’s ranch seasoning is labeled GF)
- 1 onion, chopped in large chunks (optional)
- Mix the pesto, olive oil, yogurt, and ranch seasoning in a medium sized bowl.
- If you haven’t already, cut the chicken into bite sized pieces, then stir it into the marinate so all the pieces of chicken are well coated.
- Cover the bowl and refrigerate for 30 min up to overnight (I marinated mine for 2 hours and it was quite flavorful).
- Take the chicken out of the refrigerator about 30 minutes before you want to grill it.
- Slide the chicken and the onions onto your skewers.
- Grill over medium-high heat for 3-5 minutes on each side. I visually check for doneness, and use a meat thermometer to double check. Chicken should be cooked to 165°F.
I served this with corn on the cob.