1In a small bowl, combine oil and garlic. Lightly brush tomatoes; then chicken with garlic oil; sprinkle with salt and pepper. Discard any remaining garlic oil.
2Prepare grill for indirect heat using a drip pan. Place chicken, bone sides down, over drip pan. Grill, covered, over indirect medium heat 50- 60 minutes until done. Grill tomatoes the last 6-8 minutes or until heated through - turning once.
3Meanwhile, in a small bowl, combine remaining ingredients.
4Remove chicken and tomatoes from grill. Immediately spread chicken and cut sides of tomatoes with pesto mixture.