Marinated Lemon-Thyme Chicken Thighs
Skillet Parmesan Broccolini
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2½ lb boneless, skinless chicken thighs
- ¾ cup mayonnaise
- ¾ cup olive oil
- 3 Tbsp lemon juice
- 3 Tbsp fresh thyme leaves
- 1½ Tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
Instructions
- Place chicken in a large zip-top plastic freezer bag. Combine mayonnaise, oil, lemon juice, thyme, garlic, salt, and pepper; add to bag. Refrigerate for at least 4 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade.
- Grill chicken, covered, 4 to 6 minutes per side or until done.
Side Dish Ingredients
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 1½ lb Broccolini, trimmed (or use broccoli florets)
- ¼ cup freshly grated Parmesan cheese
- ¼ tsp salt
Side Dish Instructions
- Sauté garlic in hot oil in a large skillet 30 seconds. Add Broccolini; sauté 5 minutes or until crisp-tender. Sprinkle with cheese and salt.
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