Mains Recipe

Inspired by 80 Proof American Kitchen & Bar

Time1h 30m

Serves4

Make Mains Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Mains

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Smoky ’n’ Hot

Hornitos Plata 80 Tequila, Fresno chili, cilantro, agave

smoky · spicy · herbal

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Ingredients

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Protein

1 1/2 pounds Boneless chicken thighs

Marinade

1 cup olive oil

1 cup ReaLemon lemon juice

4 tbs Garlic, minced

2 tbs Fresh rosemary, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables

2 medium Zucchini, sliced

2 medium Bell Peppers, sliced

1 medium Red Onion, sliced

Garnish

1 tbs Fresh parsley, chopped

Method

Preparation

Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper. Mix well to form a marinade.

Add Chicken

Add the boneless chicken thighs to the marinade and ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Cooking

Prepare Vegetables

While the chicken is marinating, slice the zucchini, bell peppers, and red onion into thin strips.

Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Vegetables

Using a grill basket or skewers, place the sliced vegetables on the grill. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Serving

Plate the Dish

Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing.

Garnish and Serve

Serve the grilled chicken on a plate with the grilled vegetables on the side. Garnish with freshly chopped parsley before serving.