Grilled Rosemary-Garlic Chicken Thighs
Grilled Okra, Zucchini, and Tomatoes
Ingredients
- 1 Tbsp dried crushed rosemary
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 lemon, halved
- 2 lb bone-in, skin-on chicken thighs, skinned
- 2 Tbsp avocado oil
Instructions
- Combine rosemary, garlic powder, onion powder, salt, and pepper. Squeeze juice from lemon over chicken; sprinkle with rosemary mixture.
- Preheat grill to medium-high heat. Grill chicken on a grill rack rubbed with oil, covered, 30 to 35 minutes or until chicken is done, turning occasionally.
Side Dish Ingredients
- 1½ lb okra
- 2 zucchini, cut into ½-inch-thick rounds
- 1 pint grape tomatoes
- 2 Tbsp avocado oil
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Soak bamboo skewers in water 30 minutes. Preheat grill to medium-high heat. Toss together okra, zucchini, tomatoes, oil, salt, and pepper in a bowl.
- Thread okra and zucchini onto double skewers and tomatoes onto single skewers. Grill, covered, 3 minutes per side or until vegetables are tender.
- Remove vegetables from skewers. Toss together vegetables and basil in a bowl.
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