Tomato and Pesto Grilled Chicken Thighs


6 Chicken Thighs (you want the ones with skin and bone)

1/3 C Italian Dressing

1/4 C Concentrated Tomato Paste

1/4 C Pesto Paste


-In bowl combine pesto, dressing and tomato.  Place chicken in sealable bag, pour mixture over.

-Refrigerate for 4 hours, heat grill to at least 350, remove chicken from bag, sprinkle with salt.

-Grill until internal temperature reaches 165 degrees.  Remove from oven place on plate and cover in foil.  Allow to rest at least 5 minutes prior to serving.  Enjoy!


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