Grilled Lemon-and-Oregano Chicken Thighs
Big-Batch Grilled Vegetables
Ingredients
- 2 tsp lemon zest
- ½ cup fresh lemon juice
- ¼ cup Dijon mustard
- 8 cloves garlic, minced
- 1 Tbsp dried oregano
- 3 lb boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp avocado oil
Instructions
- Whisk together lemon zest, lemon juice, mustard, garlic, and oregano in a shallow bowl or zip-top plastic freezer bag; add chicken. Cover or seal, and let stand at least 30 minutes or chill overnight.
- Remove chicken from marinade; discard marinade.
- Preheat grill to medium-high heat. Sprinkle chicken with salt and pepper.
- Grill chicken on a grill rack rubbed with oil 8 to 10 minutes or until done, turning occasionally.
- Remove from grill. Reserve 8 chicken thighs for Arugula and Blueberry Salad with Grilled Chicken recipe. Serve remaining thighs.
Side Dish Ingredients
- 2 lb large yellow squash, sliced lengthwise into ¼-inch planks
- 2 lb large zucchini, sliced lengthwise into ¼-inch planks
- 2 portobello mushroom caps
- 1 red onion, sliced into ½-inch rings
- 2 red bell peppers, seeded and halved
- 6 Tbsp avocado oil, divided
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp balsamic vinegar
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat grill to medium-high heat. Toss vegetables with ¼ cup oil and salt and pepper in a bowl.
- Grill vegetables 2 minutes per side. Remove from grill. Coarsely chop vegetables.
- Toss with 2 Tbsp oil, vinegar, and basil. Reserve 2 cups for Pepperoni and Grilled Vegetable Toss recipe. Serve remaining vegetables.
Paleo Lunch Meal Plan
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