Preheat the oven to 200C/400F/gas 6.
Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh.
Slide your finger under the skin of each thigh, making a pocket. Push about 3 slices of chorizo and 1 slice of garlic under the skin of each piece. Season them with salt and pepper on both sides.
Place the chicken skin side down in one skillet and put it over high heat. Fry until it begins to brown. Flip over and do the same.
When the chicken starts to sizzle, turn the heat down to medium. Transfer the chicken to a glass baking dish and place in the oven for 15 minutes.
Take the chicken out of the oven and generously spoon the pesto into each thigh. Place back in the oven for 10minutes.
Remove from the oven and cover the dish with sliced or grated mozzarella. Place back in the oven until the cheese has melted and began to slightly bubble.
Serve with some veggies and rice! Enjoy!
