Step 1

Place the chicken thighs in a large bowl or zip top bag. Set aside.

Step 2

In a small bowl, whisk together the pesto, olive oil, lemon zest and juice. Season with salt and pepper.

Step 3

Pour the marinade over the chicken and allow to sit for 1 hour or overnight.

Step 4

Preheat the grill on high.

Step 5

Remove the chicken from the marinade and discard the remaining marinade.

Step 6

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.

Step 7

When the skin is crisp, flip the chicken over and continue cooking for an additional 4-5 minutes.

Step 8

Turn the heat to low (if you have already done so) and close the lid.

Step 9

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.)

Step 10

Transfer the chicken to a platter and rest for 5-10 minutes.

Step 11

Serve with chopped Basil, if desired.