Pesto Chicken Thighs Grilled for 4

Instructions:

1. In a large bowl, whisk together the pesto, lemon juice, minced garlic, salt, and pepper.
2. Pat the chicken thighs dry with paper towels to ensure the marinade adheres and the skin crisps, then toss them in the pesto mixture until fully coated.
3. Allow the chicken to rest at room temperature for 30 minutes to ensure faster, more even cooking.
4. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates with olive oil.
5. Place chicken thighs skin-side down on the grill. Cook for 6–8 minutes without moving them until the skin is charred and releases easily from the grate.
6. Flip the thighs and move them to a slightly cooler part of the grill. Add cherry tomatoes to the grill at this time.
7. Grill for an additional 8–12 minutes, or until the internal temperature reaches exactly 165°F (74°C).
8. Remove the chicken from the heat and let it rest on a platter for 5 minutes to allow the juices to redistribute.