Basil Pesto Grilled Chicken Thighs

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yield: 4
Ingredients

• 8 bone-in, skin on chicken thighs
• 1/2 cup Basil Pesto
• 1/2 cup olive oil
• 1 lemon, zested and juiced
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Chopped fresh basil, optional

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Preparation​​ 

• Place the chicken thighs in a large bowl or zip top bag. Set aside.
• In a small bowl, whisk together the pesto, olive oil, lemon zest and juice. Season with salt and pepper.
• Pour the marinade over the chicken and allow to sit for 1 hour or overnight.
• Preheat the grill on high.
• Remove the chicken from the marinade and discard the remaining marinade.
• Place the chicken on the grill skin side down and cook for 4-5 minutes. If the fat rendering from the chicken causes flare ups, turn the heat to low.
• When the skin is crisp, flip the chicken over and continue cooking for an additional 4-5 minutes.
• Turn the heat to low (if you have already done so) and close the lid.
• Continue to grill the chicken for an additional 4-5 minutes on each side or until the chicken registers 185˚F on an instant read thermometer when inserted into the thickest part of the thigh.)
• Transfer the chicken to a platter and rest for 5-10 minutes.
• Serve with chopped Basil, if desired.

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