My go-to chicken and veg on the grill night! This meal is simple, quick to throw together, and really delicious. It’s best to let the chicken chill in the marinade for a few hours, but even 30 minutes will give you some good flavor. I am partial to grilling chicken thighs— they stay moist and delicious on the grill– but you can totally use chicken breast instead.
If you have a few extra minutes and you want to round out the meal, warm flour tortillas on the grill for a few minutes per side and serve with your chicken and vegetables!
Many different veggies hold up well on the grill- my favorites are bell peppers, red onion, zucchini, and eggplant. I love slicing them, grilling and turning them one by one to make veggie stacks with fresh mozzarella! An even more convenient option is to chop them all to uniform size and use a grill basket. Preheat the grill basket for a few minutes before adding the veggies to help create a good sear. Top with a nice soft cheese if you like– cotija or feta are great– and a squeeze of fresh lime or lemon to brighten the flavor.
Grilled Chicken Thighs
Equipment
- Gas grill
Ingredients
- 1 lime, juiced
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- Freshly ground black pepper
- 1 1/2 lbs chicken thighs, boneless and skinless
Instructions
- Combine all ingredients except chicken in a small bowl and whisk well until combined. Place chicken in a zip-top bag and pour marinade on top. Close bag securely and gently massage marinade into chicken. Place the bag in a bowl (in case it leaks) and put the chicken in the fridge to marinate for 3-6 hrs (or at least 30 minutes).
- When ready to grill, remove chicken from fridge and allow to sit at room temperature while you preheat the grill to medium-high heat.
- Remove chicken from marinade, shaking off excess, and grill chicken for 4-6 minutes per side or until fully cooked.
- Allow chicken to rest on a platter or cutting board at least 5 minutes before cutting and/or serving.
Grilled Veggie Salad
Equipment
- Grill
- Grill basket
- Long tongs
Ingredients
- 1 zucchini
- 1 onion, red or white
- 1 bell pepper
- 1-2 tbsp olive oil
- 1/2 tsp sea salt
- Freshly ground black pepper
- 2 ears corn, husks removed
- 1 lime, halved
- 2 tbsp freshly chopped herbs, like cilantro, chives, or parsley
- 1/4 cup cotija cheese, grated or crumbled
Instructions
- Dice all veggies (except corn) in 1/2-inch cubes. Place in a large bowl and drizzle with olive oil, salt, and pepper. Toss to coat.
- Preheat grill with grill basket inside to medium-high heat for at least 10 minutes.
- Add cut vegetables to grill basket and allow to cook with lid closed, turning every 3-5 minutes to prevent sticking and promote even cooking, about 10-12 minutes total. Remove veggies carefully with tongs to a large bowl.
- Grill corn directly on grill and turn every 5 minutes until nicely charred, about 12-15 minutes total. Remove from grill and allow to cool enough to handle. Cut corn kernels off of the cob and add to the other veggies.
- Squeeze 1/2 lime over veggies, top with herbs and cotija cheese.
