Monday, June 3, 2013

Grilled Chicken Thighs

Another day, another dish. Since I grilled fish last night, I thought to myself I should grill chicken this time. I bought bunch of organic chicken thighs from Costco and they come really handy. It has been awhile since I roasted some potatoes and I added that to the dinner. 

1 lbs. chicken thighs - skinless, boneless
1 lbs. fingerlings potatoes
8 oz baby bella mushrooms
2 medium zucchini

1/2 lemon juice
2 tbsp olive oil
1/2 tbsp red pepper flakes
1/2 tbsp oregano
3 crushed garlic cloves

For Roasted Potatoes
1 sprig of rosemary - minced
1 minced garlic clove

 Wash chicken thighs with cold water and drain. Mix marinade ingredients in a small bowl and place chicken pieces in a large plastic bag, pour marinade over and close the bag. Mix everything well, set aside for at least 30 minutes. Heat grill on medium and place chicken thighs on it and cook until the outside is golden brown, then flip and cook until the meat thermometer reads 165F. Place on a plate and cover with aluminum foil loosely.

Wash zucchini and peel skin in stripes. Cut 1/2 thick slices diagonally. Place them in a baking sheet and spray olive oil and mix it to coat. Sprinkle with salt and pepper. Place them on a hot grill and cook until soft and translucent in the middle. 

Wash potatoes and pat them dry. Cut big ones into 1/2 inch. chunks and place them in a big bowl. Sprinkle with olive oil and mix to coat. Bring a 12 inch skillet on medium low heat, add potatoes and cover with a lid. Stir occasionally until the center is soft. Add garlic and rosemary and stir until fragrant. Serve immediately. 

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