Preparation

• 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.