📝 Instructions
= Recipe
1. In a large bowl, whisk together 0.75 cup plain yogurt, 3 tbsp basil pesto, 3 garlic cloves, minced, juice of 1.5 lemon, 2 tbsp olive oil, 1.5 tsp kosher salt, 0.75 tsp black pepper, and 0.5 tsp smoked paprika until smooth.
2. Add 10 bone-in, skin-on chicken thighs and coat thoroughly, getting the marinade under the skin where you can. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Pull the chicken from the fridge and let it come to room temperature. Set up the grill for two-zone cooking — high direct heat on one side, medium indirect on the other. Oil the grates well. 10 minutes
4. Place the thighs skin-side down over direct heat. Sear until the skin is charred and releases easily. 6 minutes Flip and move to indirect heat. Close the lid and cook until internal temp hits 175°F. 18 minutes
5. In the last couple minutes, place 1 lemon, halved cut-side down over direct heat until charred. 2 minutes
6. Rest the chicken for 5 minutes, then squeeze the grilled lemon over the top and serve.