Fire up the grill, because it’s time to make Basil Pesto Grilled Chicken Thighs! Tender, juicy chicken thighs are made flavorful with bright basil pesto, zesty lemon, and just a touch of salt and pepper. This is the summertime entree of your dreams!

Several grilled chicken thighs are plated on a square white plate.


Basil Pesto Grilled Chicken Thighs

My grill is working overtime lately, and I appreciate it for that! Now that we’re in the thick of summer, I’m celebrating by making all of my favorite recipes. While I’ve been grilling summer classics like Grilled Beer Brats and Carne Asada, I’ve also made time to experiment with some new recipes. Welcome to the grill, Basil Pesto Grilled Chicken Thighs! This recipe yields what might just be my new favorite grilled dinner.

The chicken thighs are actually marinated in the basil pesto mixture for a few hours before they ever hit the grill, which infuses them with all of that signature pesto flavor that we all know and love. Marinating the chicken also makes it a bit more tender and juicy, which is always a plus! When the chicken then gets marinated, the skin crisps up to perfection, all while the meat inside stays deliciously fork tender.

When making the marinade, I highly recommend getting the most bang for your buck and using Homemade Basil Pesto. I’ve found that most store bought containers of pesto are bland or far too salty for my tastes, but my homemade version gets it just right. It’s rich with real basil flavor that perfectly compliments the pine nuts and parmesan cheese. Trust me, it’ll yield much better chicken thighs than any other pesto!

Chicken thigs are tossed in a pesto marinade.

How to Make Basil Grilled Chicken Thighs

  1. Marinate the chicken. 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.
  2. Prepare for grilling. Preheat the grill on high. Remove the chicken from the marinade and discard the remaining marinade.
  3. Grill the chicken at a high heat. 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.
  4. Cook the chicken at a lower heat. Turn the heat to low (if you haven’t 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.)
  5. Rest, then serve. Transfer the chicken to a platter and rest for 5-10 minutes. Serve with chopped basil, if desired.
Several chicken thighs are garnished with fresh basil.

Storage Tips

In an airtight container, any leftovers you have will stay fresh in the fridge for up to 3 days. I recommend reheating on your stove top as opposed to the microwave.

Temperature for Chicken Thighs

When cooking chicken, it’s always the safest option to use a meat thermometer to check for doneness. Stick the thermometer into the thickest part of the chicken thighs. If it reads 175°F or higher, the chicken is fully cooked and safe to eat.

Why do I have to lower the temperature?

After initially cooking the chicken at a high heat to sear the skin and crisp it up nicely, you’ll want to lower the heat. This is to ensure that it’s not only the outside of the chicken cooks, but that the inside cooks through as well.

A blue and white plate is topped with veggies and a grilled chicken thigh.

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Several chicken thighs are garnished with fresh basil.

Get the Recipe: Basil Pesto Grilled Chicken Thighs Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Marinated Grilled Chicken Thighs stay juice and flavorful when tossed in an herby Basil Pesto.
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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

Equipment

  • grill

Instructions 

  • 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.

Notes

Chicken Thighs can be marinated for up to 8 hours in the refrigerator.
Calories: 705kcal, Carbohydrates: 5g, Protein: 72g, Fat: 42g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 236mg, Sodium: 622mg, Potassium: 1203mg, Fiber: 1g, Sugar: 2g, Vitamin A: 653IU, Vitamin C: 14mg, Calcium: 123mg, Iron: 3mg
Author: Kellie
Course: Dinner
Cuisine: American