Easy Maple Chicken Thighs
Grilled Vegetable Kabobs and Corn
Ingredients
- 3 lb bone-in chicken thighs
- ½ tsp salt
- ½ tsp pepper
- ½ cup pure maple syrup
- ¼ cup fresh lemon juice
Instructions
- Use paper towels to grip chicken thighs and remove skin. Place chicken in a shallow bowl; sprinkle with salt and pepper.
- Stir together maple syrup and lemon juice; pour over chicken. Cover and chill 30 minutes, turning occasionally. 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, 25 to 30 minutes or until done, turning and basting with marinade occasionally.
Side Dish Ingredients
- 2 organic red bell peppers, cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
- 2 yellow squash, cut into 1-inch pieces
- 3 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 tsp Italian seasoning
- ¾ tsp salt, divided
- ½ tsp pepper
- 6 ears corn, shucked and cleaned
- 4 Tbsp butter
Side Dish Instructions
- Preheat grill to medium heat; alternately thread vegetables onto 6 (12-inch) metal skewers.
- Whisk together vinegar, garlic, oil, and Italian seasoning; brush half of mixture on kabobs.
- Grill, covered, 8 minutes or until vegetables are tender, basting with remaining mixture and turning occasionally. Sprinkle with ½ tsp each salt and pepper before serving.
- Add corn to grill with kabobs. Grill 6 to 8 minutes, turning occasionally; brush with butter, and sprinkle with ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
281
|
238
|
519
|
| Fat (g) | 11 | 14 | 25 |
| Sat. Fat (g) | 3 | 6 | 9 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 13 | 29 | 42 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 334 | 317 | 651 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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