First, cut the stems off the parsley and basil and set aside.

Wash and dry using a paper towel.

Then, press the side of the knife into the garlic cloves and open them, and set aside. Remove the hard end.

Now, chop up the onion and set it aside. Then, measure out the olive oil (affiliate), wine vinegar, salt and set aside.

Then, place all the ingredients —parsley, basil, onion, garlic, olive oil (affiliate), and wine vinegar — in a blender and blend until thoroughly mixed, resembling a pesto sauce.

Next, place your chicken thighs on a platter (affiliate) and add 1/2 cup of the marinade to both sides of the chicken thighs.

Then, place in refrigerator for at least 1/2 hour to 1 hour or overnight.

Now, preheat the grill and clean the grates. Then reduce the temperature to 375 degrees.

Then, add the chicken thighs to the grate at medium heat and cook for 25 minutes. Remember, this is for boneless, skinless chicken thighs. The internal temperature should be 170 degrees with a thermometer.