- In a gallon freezer bag, combine first 5 ingredients. Add seasoned chicken thighs; seal well. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade.
- Place chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
Serve with Creamy Pesto Pasta
Wine Pairing: Chardonnay.
Make Ahead & Freeze:
Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
For remix Pesto Chicken & Pasta Soup recipe:
Place 2 servings leftover chicken in a storage container. Refrigerate up to 2 days.
Nutrition per Serving: