Grilled Chicken Thighs with Quinoa and Roasted Zucchini

Ingredients

• Chicken thighs, skinless 6 oz
• Quinoa, cooked 1.5 cups
• Zucchini, roasted 2 cups
• Olive oil 1 tbsp

Method

1. Prepare the chicken thighs. Pat the skinless chicken thighs dry with paper towels to remove excess moisture. This helps achieve better grilling results. Lightly brush both sides of the chicken thighs with half of the olive oil. Optionally, season with salt and pepper or your preferred spices.
   Tip: Dry chicken skinless thighs grill better and develop a nice crust.
2. Preheat the grill. Heat your grill or grill pan to medium-high heat, around 375°F to 400°F (190°C to 205°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
   Tip: If using a grill pan indoors, preheat it over medium-high heat for best results.
3. Grill the chicken thighs. Place the chicken thighs on the hot grill. Cook for about 6-7 minutes on the first side without moving them to develop grill marks. Flip and cook for another 6-7 minutes on the other side until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes.
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
4. Roast the zucchini. Preheat your oven to 425°F (220°C). Cut the zucchini into 1/2-inch thick slices or half-moons. Toss the zucchini with the remaining olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 15-20 minutes until tender and lightly browned, stirring halfway through.
   Tip: Roasting zucchini brings out its natural sweetness and adds a nice texture contrast.
5. Prepare the quinoa. If you do not have cooked quinoa ready, rinse 1/2 cup dry quinoa under cold water. Combine with 1 cup water in a pot, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork. Use 1.5 cups cooked quinoa for this recipe.
   Tip: Quinoa cooks quickly and is a great source of protein and carbs.
6. Plate and serve. On a plate, arrange the grilled chicken thighs alongside the roasted zucchini and cooked quinoa. Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for brightness.
   Tip: Letting the chicken rest keeps it juicy and tender.

Pro tips

• Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
• Roast zucchini at high heat for caramelization and better flavor.