Asian green pesto barbecue chicken thighs

Asian green pesto barbecue chicken thighs. Photo / Janna Dixon

500g free-range chicken thighs (skin on)
3 tbsp Asian green pesto (I use Essential Cuisine)
2 tbsp soy sauce
1 tbsp brown sugar

Combine the pesto, soy sauce and brown sugar, add chicken thighs and marinate for 20 minutes or longer if you have the time. Barbecue the chicken skin side-down for 10 minutes, then turn and continue to cook until the juices run clear. Alternatively, roast the thighs in a hot oven for about 20 minutes. Serve with a salad and crusty bread.