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Parsley Pesto-Marinated Grilled Chicken Thighs

Servings: 3 to 4

When time is short but expectations are high, I turn to this speedy weeknight marinade. To elicit big smoky flavor from grilled boneless thighs, be sure to expose as much of the meat’s surface as possible to the hot grate. This recipe is adapted from Weber’s Ultimate Grilling.


  • 1 packed cup fresh flat-leaf parsley leaves and tender stems
  • 1/2 cup extra-virgin olive oil
  • 7 cloves garlic, coarsely chopped
  • Finely grated zest of 2 lemons
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. dried oregano
  • 1 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper
  • 6 boneless, skinless chicken thighs (about 1-1/2 lb. total)
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 24
  • Cholesterol (mg): 155
  • Sodium (mg): 420
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 30


  • In a food processor or blender, combine the parsley, oil, garlic, lemon zest and juice, oregano, salt, and pepper, and process until smooth, scraping down the bowl as needed. Place the thighs in a zip-top plastic bag, and add half of the pesto. Mix well to coat the chicken evenly, then refrigerate, turning the bag occasionally, for 1 to 4 hours. Refrigerate the other half of the pesto separately.
  • Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct cooking, and reduce the temperature to medium-high heat (400°F to 450°F). Remove the reserved pesto from the refrigerator to bring to room temperature.
  • Grill the thighs over direct medium-high heat with the lid closed until the meat is firm and the juices run clear, turning once or twice, 8 to 10 minutes. Remove from the grill, and serve with the reserved pesto and lemon wedges.


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