Description
A delicious and healthy summer dinner featuring grilled chicken thighs and colorful veggies, perfect for warm evenings.
Ingredients
Scale
- 2 lbs of fresh, boneless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 medium onion, chopped
- 2 bell peppers (any color), sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or basil)
- Lemon wedges (for serving)
Instructions
- Marinate the chicken: In a bowl, combine olive oil, minced garlic, paprika, cumin, salt, and pepper. Add the chicken thighs and coat them well. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Prepare the grill: Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled.
- Cook the chicken: Place the marinated chicken thighs on the grill. Cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).
- Grill the veggies: While the chicken cooks, add the chopped onions, bell peppers, zucchini, and cherry tomatoes in a grilling basket. Drizzle with olive oil and season with salt and pepper. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and slightly charred.
- Serve: Remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes. Then slice or serve whole with the grilled veggies on the side. Garnish with fresh herbs and serve with lemon wedges for an extra zing.
Notes
Marinate longer for deeper flavor. Use fresh seasonal vegetables for the best taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg