• Combine all of the ingredients in a gallon sized zip-top bag and seal well. Move the outside of the bag around with your hands to mix the ingredients together and make sure the chicken thighs are evenly coated with the marinade. Alternatively you can add the ingredients to a large bowl, mix well with tongs, and cover with a lid or plastic wrap. Let marinate in the refrigerator for 1 hour and up to overnight.

Air Fryer

• Remove the chicken from the container and add to the air fryer in a single layer. Cook for 20 minutes at 400F (200C), or until a meat thermometer probe inserted halfway through the thickest portion of chicken reads an internal temperature of 165F (74C). The cooking time will vary depending on the size of each piece of chicken.

Skillet

• Heat a large skillet over medium high heat. Since the basil pesto has oil, there should be no oil needed to cook the chicken, but you can add a little to the pan if you like. Add the chicken to the pan in a single layer and sear the chicken for a few minutes on both sides, until golden brown. Reduce the heat to medium. Continue to cook the chicken, flipping periodically so it doesn't burn on either side, until a meat thermometer probe inserted halfway through the thickest portion of chicken reads an internal temperature of 165F (74C).