Herb Marinated Grilled Chicken Thighs with Summer Squash

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Servings: 4
Prep Time: 45 MINS
Cook Time: 35 MINS

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Herb Marinated Grilled Chicken Thighs with Summer Squash

RANGER® Free Range Bone In Chicken Breasts Value Pack

Step ONE

For the chicken, stir the olive oil, lemon juice, rosemary, thyme, salt, and pepper in a shallow dish. Add the chicken thighs and turn to coat well in the marinade. Place in the refrigerator and marinate for 30 minutes, turning at least once during that time.

Step TWO

Trim the stems off of the squash and then cut each in half, lengthwise. Rub with olive oil.

Step THREE

Heat the grill to 450°F by heating the burners on one side. Place the thighs, skin- side down, on the side with the burners on. Cook for 5 minutes, until seared. Flip the thighs over and transfer to the side of the grill without the burners. Cook with indirect heat until they reach an internal temperature of at least 165°F, for 20-25 minutes.

Step FOUR

After the chicken has been cooking with indirect heat for about 3 minutes, place the squash halves on the grill on the side with the burners on. Cook the squash for about 10 minutes, until dark brown with grill marks on one side. Flip and cook for 10-20 more minutes until the squash reaches your desired tenderness. Some pieces may cook faster than others depending on thickness, and yellow squash sometimes cooks faster than zucchini.

Step FIVE

Transfer the squash to a cutting board. Roughly chop. Drizzle with the juice from the lemon and season with the salt and pepper.

Step SIX

Serve the chicken thighs with the grilled squash and garnish with thyme leaves.

1 pkg.	RANGER® Free Range Bone In Chicken Breasts Value Pack
1/4 cup	olive oil
2 tbsp.	lemon juice
1 tsp.	rosemary leaves, chopped
1 tsp.	thyme leaves
1 tsp.	fine sea salt
1/2 tsp.	ground black pepper
	Summer Squash
3 small	yellow squash
3 small	zucchini
1/2 tsp.	olive oil
1 small	lemon
1/4 tsp.	fine sea salt
1/4 tsp.	ground black pepper
	thyme leaves for garnish