Question: If you're using pesto as the primary flavor (pesto is especially strong), why are you bothering to marinate the chicken? You're marinade is likely to be lost in the pesto taste.
I do pesto [fish/chicken] often. No marinade necessary (IMO).
In general, I prefer a salt dry rub or briny marinade overnight for meats including fish. The saltyness insures penetration into the meat.
Here's some of my stuff: