Get ready for May 24 weekend with this mouth-watering recipe from the grill master himself, resident blogger Paul.
Summer is almost here and that means one thing — backyard BBQ parties. Why not try something a little more adventurous and nutritious this year? Fire up the grill and enjoy this marinated chicken with asparagus and carrots. It’s deliciously healthy and easy to prepare. Serves 4.
- 12 carrots (about 8 inches long)
- 2 tsp. balsamic vinegar
- a generous pinch sea salt
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. honey
- 3 Tbsp. unsalted butter
- 1/4 cup lime juice
- 1/2 cup olive oil
- 1 package of powdered Italian salad dressing mix
- 12 boneless skinless chicken thighs
- 32 pieces of asparagus
To prepare the carrots, peel them and trim the stems so that there is about an inch of stem left on each carrot.
Blanch them in boiling water until they just start to get a bit soft.
Stop the cooking process by removing them from the boiling water and put them into a pot of cold water. Once they are cool, set them aside until it’s time to grill.
Melt the butter in the microwave and combine with honey, balsamic vinegar, sea salt, and chopped fresh parsley. Set aside.
To prepare the marinade, combine 1/4 cup lime juice, 1/2 cup olive oil, and the package of powdered Italian salad dressing mix in a bowl. Mix well.
Trim all visible fat from the chicken thighs.
In a large zip loc freezer bag, add in 12 boneless skinless chicken thighs. Pour in the marinade and try to remove as much air from the bag before closing it.
Turn the bag over several times to coat all of the meat with the marinade. Place the sealed bag in a bowl and refrigerate for an hour.
To prepare the asparagus, rinse them off in cold water. Remove the bottom inch of each stalk by snapping them off.
Pat the asparagus dry with a paper towel and arrange them on a plate or tray so they are side by side, narrow tips pointing in same direction.
Brush them with olive oil so that they are evenly coated and sprinkle on some sea salt and pepper.
Fire up the BBQ and wait until the temperature hits about 350F. Take the chicken pieces out of the marinade bag with a fork or tongs, and place them on a plate. Discard the rest of the marinade.
Using the tongs, place each piece of meat on the grill so that it lays flat and cooks evenly. The chicken will cook fairly quick because thigh meat is relatively thin — usually 3 to 4 minutes per side.
Once the chicken is done, set it aside on a plate and cover it with foil so it stays warm.
The asparagus will also cook quickly. Using tongs, lay the asparagus on the grill so that the tips are pointing off to one side at a 45 degree angle.
Once they start to turn a dark shade of green (usually 4 minutes or so), test them for doneness. They are best when still a bit firm.
The carrots will also take 4 to 6 minutes on the grill, so you can cook them alongside the asparagus if you have room.
Before they go on the grill, coat them evenly with the glaze mixture in the bowl. Once they are done, drizzle them lightly with the mixture and sprinkle on the chopped parsley.
Set the table, toss together a big green salad, crack open a beer and enjoy your long weekend.
4 servings. Each serving contains 3 chicken thighs, 8 asparagus, and 3 carrots. Per serving: 718 calories. Total Fat: 44.5g. Total Carbohydrates: 37.1g. Sodium: 411.3mg. Protein: 45.8g.