Lemon-Lime Pesto Chicken

Serves: 4

1 3 lb chicken, cut into 8 pieces, patted dry
2 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
2 Tablespoons fresh lemon juice
5 teaspoon fresh lime juice
3 teaspoon (generous) pesto, yes Kathryn, pesto
1 large garlic clove, minced

Pierce chicken with fork and place in glass baking dish. Whisk together next 6 ingredients in medium bowl. Season with salt and pepper. Pour 1/2 cup marinade over chicken, coating well. Cover and refrigerate overnight. Cover and refrigerate remaining marinade; bring to room temperature before using. Preheat oven to 350 degrees. Uncover chicken and bake in same dish until juices run clear when thigh is pierced, about 45 minutes. Prepare grill. Pour off all drippings from chicken. Grill chicken until skin is crisp and brown, turning until skin is crisp and brown, turning occasionally, about 15 minutes. Transfer chicken to serving platter. Pour remaining marinade over chicken and serve immediately.