Grilled Chicken Parmesan with Pesto

 

A backyard-worthy mashup of Chicken Parm, summer herbs, and charred perfection

Let’s talk about grilled chicken Parm—but with a twist. No breadcrumbs, no frying, no heavy sauce, and definitely no oven baking in June. This is summer’s answer to comfort food: juicy grilled chicken thighs, marinated in a punchy tomato-herb mix, a salty layer of prosciutto, finished with a molten blanket of mozzarella and Parmesan, and a bright, herby pesto drizzle over the top. It’s messy in the best way, ridiculously flavorful, and exactly what I want to eat when I’ve got the grill hot and a cold drink in hand.

🐔 Why Chicken Thighs?

Because they’re basically foolproof. Thighs stay juicy, have way more flavor than breasts, and handle grilling like pros. Plus, they don’t care if you get a little distracted—they’ll still taste great.

🍅 Let’s Talk Marinade

We’re skipping the traditional breading and crushed tomato sauce topping and going with a thick marinade, a bold blend of tomato paste, garlic, red wine vinegar, lemon balm, Worcestershire sauce, and olive oil. Think of it as a tomato vinaigrette that clings to the chicken and turns into flavor-packed magic on the grill.

Here’s the breakdown:

Marinade:

• 3 tbsp tomato paste
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 3–4 garlic cloves
• ½ cup chopped lemon balm
• 1 tsp Worcestershire sauce (or ½ tsp fish sauce or 1 tsp miso paste)
• 1 tsp kosher salt
• ½ tsp black pepper
• 3–5 tbsp water, as needed to thin

Throw it all into a suitable container and blitz with your stick blender until smooth. Taste it—it should be punchy, savory, and a little tangy. Reserve a few spoonfuls for basting or brushing later, before the chicken goes in. Then coat about 2 to 2.5 pounds of skinless, boneless chicken thighs and marinate in the fridge for a few hours (or all-day if you’re a planner).

🔥 Grilling Time

Get your grill medium-high and clean. Oil the grates if needed. Sear the thighs presentation-side down until you’ve got good grill marks, then move them to indirect heat to finish cooking.

 

In the last few minutes:

Brush with the reserved marinade.
Top each thigh with a generous handful of grated Parmesan and a slice of mozzarella.
Close the lid and let everything melt together into cheesy, tomato-glazed heaven.

🌿 The Finishing Move: Pesto Drizzle

This is where things get a little fancy, but in a "hey I just mixed three things in a bowl" kind of way.

 
Pesto Drizzle:

• 3 tbsp prepared pesto
• 1 tbsp olive oil
• 1–2 tsp lemon juice

Whisk it together and drizzle over the hot, cheesy chicken just before serving. It adds that fresh, herby hit that ties everything together and makes people think you really have your life together.

🍽 Serving Ideas

Serve over grilled flatbread, creamy orzo salad, or a bed of peppery arugula tossed with lemon.
Add a little grilled zucchini or summer squash to the plate.
Bonus points if you’ve got a little crusty garlic bread to mop up the cheesy tomato-pesto juices.

Final Thoughts

This grilled Parmesan chicken is a love letter to summer cooking—low effort, high flavor, no oven required. It’s humble but has a little swagger. You get crispy, juicy chicken with melty cheese, tangy tomato, and a splash of green. What more do you need?

If you try it, let me know—preferably with a photo and a drink in hand.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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