Easy Maple Chicken Thighs
Grilled Vegetable Kabobs
Ingredients
- 1½ lb bone-in, skinless chicken thighs
- ¼ cup pure maple syrup
- 2 Tbsp lemon juice
Instructions
- Place chicken thighs in a shallow dish; sprinkle lightly with salt and pepper.
- Combine maple syrup and lemon juice; pour over chicken.
- Cover and chill 30 minutes, turning once.
- Remove chicken from refrigerator; let stand 10 minutes.
- Preheat grill to medium heat.
- Remove chicken from dish, reserving marinade.
- Transfer marinade to a small saucepan; bring to a boil, and boil 1 minute.
- Place chicken on a grill rack coated with cooking spray.
- Grill chicken, covered with grill lid, 25 to 30 minutes or until done, turning and basting with marinade occasionally.
Side Dish Ingredients
- 1 organic red bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 yellow squash, cut into 1-inch pieces
- 1½ Tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 tsp dried Italian seasoning
Side Dish Instructions
- Preheat grill to medium heat; thread vegetables onto 2 (12-inch) metal skewers.
- Whisk together vinegar, garlic, oil and Italian seasoning; brush half of mixture over kabobs.
- Grill, covered with grill lid, 6 to 8 minutes or until vegetables are tender, basting with remaining mixture and turning occasionally.
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