Parsley Pesto-Marinated Grilled Chicken Thighs

Ingredients

• 8 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup parsley pesto
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Add the parsley, oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper to a food processor or blender. Puree until the mixture is smooth, pausing to scrape the sides when you need to. Slip the thighs into a zip-top plastic bag, spoon in half of the pesto, and massage the bag so the chicken is coated all over. Chill it for 1 to 4 hours, flipping the bag now and then. Put the remaining half of the pesto in the refrigerator in its own container.
2. Bring the grill up to 500°F. Once it’s hot, clean the grate with a grill brush. Set it up for direct cooking, then turn the heat down to medium-high, 400°F to 450°F. Take the reserved pesto out of the fridge so it can lose its chill.
3. Cook the thighs directly over medium-high heat, closing the lid while they grill, until the chicken feels firm and the juices are clear. Turn them once or twice as they cook; the total time will be 8 to 10 minutes. Take the chicken off the grill and serve it alongside lemon wedges and the reserved pesto.