Grilled Lemon Herb Chicken Thighs with Roasted Asparagus
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 45 min · Chicken · gluten-free, dairy-free, keto, low-carb
320 cal
20g protein
6g carbs
24g fat
per serving · estimated
Ingredients
- 2 pieces bone-in, skin-on chicken thighs
- 1 large lemon
- 3/4 tsp garlic powder
- 1 1/4 tbsp olive oil
- 3/4 tsp fresh thyme (optional)
- 1 bunch (~1 lb) asparagus
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- In a small bowl, combine the juice of the lemon, 1 tbsp olive oil, garlic powder, thyme, salt, and pepper.
- Rub the mixture all over the chicken thighs, ensuring they are coated evenly. Let sit at room temperature for 10 minutes.
- Preheat the grill to medium-high heat (around 400°F).
- Place the chicken thighs skin-side down on the grill. Grill for 6-8 minutes until the skin is golden and crispy, then flip.
- Cook the other side for another 6-8 minutes until the internal temperature reaches 165°F at the thickest part.
- While the chicken is grilling, toss the asparagus with the remaining 1 tbsp olive oil, salt, and pepper.
- Arrange the asparagus on a baking sheet and roast in the oven at 400°F for about 12-15 minutes until tender and slightly charred.
- Once the chicken reaches the correct internal temperature, transfer to a plate and cover loosely with foil. Let rest for 5 minutes.
- Serve the grilled chicken thighs with roasted asparagus on the side.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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