Créé avec l’IA
Spicy Grilled Chicken Thighs with Roasted Vegetables
40 min 366 kcal par portion Facile
Ingrédients
4 Portions
- chicken thighs, skinless600 g
- olive oil2 tablespoons
- smoked paprika1 teaspoon
- garlic powder1 teaspoon
- chili powder1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- zucchini2 medium
- red bell pepper2 medium
- red onion1 large
Instructions
- 1
Preheat your grill to medium-high heat and your oven to 220°C (428°F).
- 2
In a large bowl, combine the olive oil, smoked paprika, garlic powder, chili powder, salt, and black pepper. Mix well to form a marinade.
- 3
Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 15 minutes.
- 4
While the chicken is marinating, cut the zucchinis and red bell peppers into bite-sized pieces. Peel and cut the red onion into wedges.
- 5
Place the chopped vegetables on a baking sheet. Drizzle with a little olive oil (optional), season with salt and pepper, and toss to coat.
- 6
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
- 7
While the vegetables are roasting, grill the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and nicely charred.
- 8
Remove the chicken from the grill and let it rest for a few minutes.
