Orange Marmalade-Glazed Chicken Thighs
Grilled Portobellos, Eggplant and Zucchini
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ⅔ cup all-natural orange marmalade
- 3 Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
Instructions
- Preheat grill to medium heat; sprinkle chicken thighs with salt and pepper.
- Stir together marmalade, mustard and vinegar in a small saucepan over medium heat; cook 3 minutes or until melted.
- Place chicken on a greased grill rack coated.
- Grill, covered with grill lid, 15 minutes or until chicken is done, turning and basting often with marmalade mixture.
Side Dish Ingredients
- 1 large eggplant, sliced
- 3 portobello mushroom caps
- 2 zucchini, halved lengthwise
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
Side Dish Instructions
- Preheat grill to medium heat.
- Toss eggplant, mushrooms and zucchini with oil and vinegar.
- Grill, covered with grill lid, 6 to 8 minutes or until tender, turning occasionally.
- Cut mushrooms and zucchini into chunks, if desired.
- Season with salt and pepper to taste.
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