Whisk pesto, honey, and minced garlic together in a small bowl for exactly one minute. The honey breaks down the pesto's density, which means your marinade actually penetrates the chicken instead of just coating the surface. I've watched too many recipes skip this step and end up with herb flavor sitting on top of bland meat.

Pat the four boneless thighs completely dry with paper towels, then season each with salt and pepper. Moisture on raw chicken prevents the marinade from adhering properly—this is why restaurants do this before seasoning anything. Dry chicken plus pesto-honey mixture equals flavor that actually sticks.

Place chicken in a shallow dish and pour the pesto marinade evenly across all four thighs. Turn them once to coat both sides, then cover and refrigerate for at least eight hours but no longer than twelve. I learned this the hard way: anything past twelve hours and the acid from lemon starts breaking down the meat fiber, which sounds good until your grilled chicken tastes mushy.

Remove the chicken from the refrigerator thirty minutes before grilling so it reaches room temperature. Grill over medium heat (about 375°F) for 35 to 40 minutes total. Cool meat placed directly on a hot grill seizes up on the outside while staying raw inside—room-temperature chicken cooks evenly all the way through.

Place thighs on oiled grates skin-side up first and let them cook undisturbed for 18 minutes. The key is resisting the urge to flip constantly—movement prevents those beautiful caramelized marks from forming. You'll smell the basil intensifying around minute 15, which is your signal that real flavor development is happening.

Flip each thigh once and cook for another 17 to 19 minutes until the internal temperature reaches 165°F at the thickest part. Italian BBQ means respecting food safety without apology. I use an instant-read thermometer every single time because guessing is how undercooked chicken happens at a crowd gathering.

Transfer the four thighs to a clean cutting board and let them rest for five minutes before slicing. This resting period allows the juices to redistribute instead of running everywhere the moment you cut into them. Rested chicken holds moisture; rushed chicken bleeds it onto the board.

Top each serving with fresh lemon slices, toasted pine nuts, and chopped parsley. The fresh garnish adds brightness that cut-and-serve pesto grilling sometimes forgets—it's the final flourish that makes people ask for your recipe.