Jul 14 2026
Restaurants›Ruffino's On The River›Grilled Chicken Recipe

Grilled Chicken Recipe

Inspired by Ruffino's On The River
Time45m
Serves2

Boneless Chicken Breast, Pesto, Balsamic Glaze, Mashed Potatoes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Mashed Potatoes

Method

Grilling the Chicken

  1. 1

    Prepare the Chicken

    Start by preheating your grill to medium-high heat. While the grill is heating, take the boneless chicken breasts and season them with salt and black pepper.

  2. 2

    Marinate with Pesto

    Spread the pesto evenly over both sides of the chicken breasts. Allow them to marinate for at least 15 minutes to absorb the flavors.

  3. 3

    Grill the Chicken

    Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). During the last minute of grilling, brush the balsamic glaze over the chicken.

Making the Mashed Potatoes

  1. 4

    Prepare the Potatoes

    Peel and chop the potatoes into evenly sized chunks. Place them in a pot and cover with cold water. Add a pinch of salt.

  2. 5

    Boil the Potatoes

    Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until fork-tender.

  3. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

More from Ruffino's On The River