Marinate Ahead and Grill
Grilled Mojo Chicken Breasts
Grilled Maple Sweet Potatoes and Radicchio
Ingredients
- 1 orange
- 1 Tbsp chopped chipotle peppers in adobo sauce
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
- 1 tsp salt
- 2 bone-in chicken breasts
Instructions
- Grate zest and squeeze juice from orange. Whisk together orange juice, orange zest, chipotle pepper, garlic, thyme, and salt in a bowl.
- Toss half of marinade with chicken in a zip-top plastic freezer bag; seal and chill 30 minutes. Reserve remaining marinade for basting.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade. Grill chicken on grill rack rubbed with oil, covered, 20 to 25 minutes, turning and basting occasionally, or until done. Let stand 10 minutes before serving.
Side Dish Ingredients
- 2 (6-oz) sweet potatoes
- 1 Tbsp pure maple syrup
- 1 Tbsp ghee
- 2 small heads radicchio, halved lengthwise
- 2 tsp avocado oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp balsamic vinegar
Side Dish Instructions
- Preheat grill to medium-high heat. Pierce potatoes with a fork, and wrap with foil. Grill potatoes, covered, 20 to 30 minutes or until tender, turning occasionally.
- Cut a slit in each potato; sprinkle lightly with salt and pepper; drizzle with syrup, and top with ghee.
- Brush cut sides of radicchio with oil; sprinkle with salt and pepper. Grill 1 minute per side or until slightly charred. Transfer to a plate. Drizzle with vinegar.
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