With basil pesto as the base, this quick lemon-and-herb marinade makes these grilled chicken thighs moist, juicy and simply irresistible.
Recipe tags: chicken base, easy difficulty, main, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | basil pesto |
| 2 tbsp | lemon zest |
| ¼ cup | lemon juice |
| 2 tbsp | olive oil |
| 2 tbsp | finely chopped fresh thyme |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 lbs | bone-in skin-on chicken thighs (about 8 pieces) |
| lemon wedges for serving |
Directions
In large bowl, stir together pesto, lemon zest, lemon juice, oil, thyme and Roasted Chicken Base. Stir in chicken thighs until well coated. Cover and marinate in refrigerator for at least 15 minutes and up to 30 minutes.
Preheat grill to medium heat; grease grates well.
Remove chicken from marinade and shake off excess; discard marinade.
Grill chicken, turning every 5 minutes, for 25 to 30 minutes or until chicken is well marked and cooked through, and an instant-read thermometer registers 165°F when inserted into thickest part of chicken.
Let rest for 10 minutes before slicing. Serve with lemon wedges.
Tip: If preferred, use boneless skinless chicken thighs or breast meat. Preheat grill to medium-high heat. Grill for 20 to 25 minutes, flipping every 5 minutes, or until chicken is well marked and cooked through, and an instant-read thermometer registers 165°F when inserted into thickest part of chicken.