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!