These chicken thighs are lightly seasoned with lemon and herbs before hitting the grill. When served alongside grilled summer squash with an additional twist of lemon, they create a healthy summer meal that is easy to prepare any night of the week.
Herb Marinated Grilled Chicken Thighs with Summer Squash
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Herb Marinated Grilled Chicken Thighs with Summer Squash

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

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Directions

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.

Ingredients

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

Directions

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.