Grilled Pesto Stuffed Chicken Thighs
Elevate your grilling game with these Grilled Pesto Stuffed Chicken Thighs, a flavorful and juicy dish that's perfect for summer barbecues or weeknight dinners. Tender, boneless chicken thighs are generously filled with aromatic basil pesto and gooey shredded mozzarella, then wrapped for the perfect bite of savory indulgence. Seasoned with garlic powder, salt, and pepper, and brushed with olive oil for a gorgeous charred finish, these stuffed chicken thighs cook to perfection on the grill in under 30 minutes. Secure the filling with kitchen twine or toothpicks, and watch as they transform into a show-stopping entrée that pairs beautifully with fresh salads, roasted veggies, or crusty bread. Garnish with fresh basil leaves for a pop of herbaceous color and enjoy a crowd-pleasing dish packed with bold, cheesy goodness and smoky grilled flavor!
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 0.5 cup Basil pesto (store-bought or homemade)
- 0.5 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 8 pieces Kitchen twine or toothpicks
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your grill to medium-high heat (about 375–400°F). If using a charcoal grill, prepare a two-zone fire for direct and indirect grilling.
Place the chicken thighs on a clean surface and lightly pound them with a meat mallet to ensure even thickness, but do not flatten them completely.
Season both sides of the chicken thighs with salt, black pepper, and garlic powder.
Spoon 1 tablespoon of basil pesto onto the center of each chicken thigh. Add a sprinkle of shredded mozzarella cheese on top of the pesto.
Carefully roll up each chicken thigh around the filling, securing it with kitchen twine or toothpicks. Make sure the filling is fully enclosed.
Brush the outside of each stuffed chicken thigh with olive oil to prevent sticking and enhance browning on the grill.
Place the stuffed chicken thighs directly on the grill grates, seam side down. Close the lid and cook for 6-8 minutes on one side.
Using tongs, carefully flip the chicken thighs and continue cooking for another 6-8 minutes. Move them to indirect heat (if using a two-zone grill) for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken thighs from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Slice the stuffed chicken thighs if desired and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
