Cilantro Pesto Chicken Tenders: A Taste of Summer on the Grill

I still remember the first time I tasted something similar to these Cilantro Pesto Chicken Tenders. It was at a backyard barbecue, the kind where the air is thick with the scent of grilling meat and laughter. My friend’s dad, a self-proclaimed grill master, pulled out a platter of these vibrant green-coated chicken skewers. One bite, and I was hooked. The bright, herbaceous pesto was a revelation, a welcome change from the usual sugary barbecue sauces. From that day on, I knew I had to recreate that unforgettable flavor in my own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 minutes
• Total Time: 2 hours 23 minutes (includes marinating time)
• Servings: 4-6
• Dietary Type: Gluten-Free (naturally), Dairy-Free (if parmesan cheese omitted or substituted)

Ingredients

• 2 lbs chicken breast tenders
• 2 tablespoons coarsely chopped walnuts
• 2 medium garlic cloves
• 1 1/2 cups loosely packed fresh cilantro leaves, and tender stems
• 1/2 cup loosely packed fresh Italian parsley, and tender stems
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil
• 1 lime, cut into wedges

Optional Ingredient Notes: You can substitute pine nuts for the walnuts for a more traditional pesto flavor. For a spicier kick, add a pinch of red pepper flakes to the pesto. To make it dairy free, omit any parmesan cheese, or find a non-dairy parmesan alternative.

Equipment Needed

• Food processor
• Large, resealable plastic bag
• Skewers (metal or wooden, soaked in water if wooden)
• Grill

Instructions

1. Prepare the Pesto: In a food processor, add the walnuts and garlic cloves. Pulse until finely chopped. You want a slightly coarse texture, not a paste at this stage.
2. Add the Greens and Seasonings: Add the cilantro, parsley, kosher salt, and fresh ground black pepper to the food processor. Process until finely chopped. Stop occasionally to scrape down the sides of the bowl to ensure even processing.
3. Emulsify the Pesto: With the processor running, slowly drizzle in the extra virgin olive oil to create a smooth puree. Process until the pesto reaches your desired consistency. It should be vibrant green and easily spreadable. Taste and adjust seasonings as needed.
4. Marinate the Chicken: Place the chicken breast tenders in a large, resealable plastic bag. Pour the cilantro pesto over the chicken.
5. Coat the Chicken: Seal the bag tightly, removing any excess air. Gently massage the bag to ensure the pesto is evenly distributed on all the chicken tenders. This step is crucial for maximum flavor.
6. Refrigerate: Refrigerate the chicken in the marinade for at least 2 hours. This allows the flavors to fully penetrate the chicken, resulting in a more flavorful and tender final product. You can marinate it for longer, even overnight, but be mindful that the acidity of the lime in the pesto could start to affect the texture of the chicken if marinated for too long.
7. Prepare the Grill: Preheat your grill to direct high heat. If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.
8. Thread the Chicken: Remove the chicken from the bag and thread it onto the skewers. Discard any remaining marinade.
9. Grill the Chicken: Place the chicken skewers on the preheated grill. Grill for about 6 to 8 minutes, turning over once, until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
10. Check for Doneness: Use a meat thermometer to ensure the chicken is fully cooked. Insert the thermometer into the thickest part of the tender.
11. Serve: Serve the Cilantro Pesto Chicken Tenders warm with lime wedges for squeezing.

Expert Tips & Tricks

• Soaking Skewers: Always soak wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning and make it easier to remove the chicken after cooking.
• Don’t Over-Marinate: While marinating enhances the flavor, over-marinating can make the chicken mushy due to the acidity of the lime. Stick to the recommended marinating time of 2 hours.
• Even Cooking: Ensure the chicken tenders are roughly the same size for even cooking. If some are significantly thicker than others, pound them gently with a meat mallet to even them out.
• Pesto Perfection: For a smoother pesto, you can blanch the cilantro and parsley briefly in boiling water before adding them to the food processor. This helps to soften the herbs and create a finer texture.
• Grill Marks: To achieve beautiful grill marks, avoid moving the skewers around too much while they are cooking. Place them on the grill, let them cook for a few minutes, then rotate them 90 degrees before flipping them over.

Serving & Storage Suggestions

Serve these Cilantro Pesto Chicken Tenders immediately after grilling for the best flavor and texture. They are delicious on their own, but also pair well with a variety of sides, such as:

• Grilled vegetables (zucchini, bell peppers, onions)
• Rice pilaf
• Quinoa salad
• Pasta salad
• Corn on the cob

Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them, but they will be slightly less juicy. For best results, reheat them in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through.

Freezing is not recommended as it can affect the texture of the chicken.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	404 kcal	20%
Total Fat	18.8 g	29%
Saturated Fat	2.9 g	15%
Cholesterol	131.7 mg	44%
Sodium	373.5 mg	16%
Total Carbohydrate	3.5 g	1%
Dietary Fiber	1.2 g	4%
Sugars	0.5 g	2%
Protein	53.5 g	107%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Pesto: Add a pinch of red pepper flakes or a small, deseeded jalapeño pepper to the pesto for a spicy kick.
• Different Herbs: Experiment with other herbs in the pesto, such as basil, mint, or oregano.
• Nut-Free Pesto: Omit the walnuts altogether or substitute with sunflower seeds or pumpkin seeds for a nut-free option.
• Lemon Pesto: Substitute lemon juice and zest for the lime juice and wedges for a slightly different flavor profile.
• Chicken Thighs: You can also use boneless, skinless chicken thighs instead of chicken tenders. Just adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make the pesto ahead of time?
A: Yes, you can make the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Cover the surface of the pesto with a thin layer of olive oil to prevent it from browning.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried cilantro and 1/2 teaspoon of dried parsley for every 1/4 cup of fresh herbs.

Q: How do I prevent the chicken from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled before placing the chicken skewers on the grill. You can also lightly brush the chicken with oil before grilling.

Q: Can I bake these chicken tenders in the oven?
A: Yes, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the chicken is cooked through.

Q: What other dishes can I use the cilantro pesto with?
A: This pesto is incredibly versatile! Try it on pasta, sandwiches, grilled fish, or as a dip for vegetables.

Final Thoughts

These Cilantro Pesto Chicken Tenders are a guaranteed crowd-pleaser. They’re easy to make, packed with flavor, and perfect for summer grilling. The vibrant green pesto not only adds a burst of freshness but also keeps the chicken incredibly moist and tender. Don’t be afraid to experiment with different herbs and nuts to create your own unique pesto blend. So fire up the grill, gather your friends and family, and enjoy this delicious and healthy dish! I’d love to hear your feedback, so please share your experiences and any variations you try. Happy grilling!