Lemon Garlic Chicken:
- 4 boneless, skinless chicken thighs, 1½ pounds
- ½ Teaspoon sea salt
- 1 Tablespoon olive oil
- 2 Tablespoons freshly squeezed lemon juice
- ¼ Teaspoon black pepper
- 1 Tablespoon maple syrup
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 Tablespoon freshly squeezed olive oil
- 1 Tablespoon maple syrup
- ½ Teaspoon sea salt
- ¼ Teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
- 2 pounds of veggies lightly tossed in 1-2 teaspoons olive oil and a sprinkling of sea salt
- I used 1½ pounds asparagus and ½ pound mini sweet peppers which is usually about 1 large bunch of asparagus and 8 mini peppers on average.
- 1 lemon cut in half, optional
- Mix together all the ingredients for the chicken marinade in a stainless steel or glass bowl, thoroughly coating the chicken thighs. Place the chicken in the refrigerator for at least 30 minutes and up to 2 hours to marinade.
- While the chicken is marinading, make the dressing by adding all the ingredients into a 2 cup/1 pint mason jar. Secure the lid and shake vigorously until the dressing is emulsified. Set the dressing aside until you're ready to serve. If it separates, simply shake it back together again.
- Prep the veggies by washing and trimming if needed, and tossing with a small amount of olive oil and sea salt before setting them aside.
- When the chicken is done marinading, preheat the grill over high heat until it reaches to 400ºF. Place the chicken, optional lemon, and veggies on the grill, and immediately lower the heat to medium/medium high maintaining a temperature between 350º and 400ºF.
- Grill for 3-4 minutes before checking on the veggies and turning them if needed. Turn the chicken when it loosens up from the grill and is easy to turn, 8-10 minutes. Continue to turn the veggies as needed every 3-4 minutes, and cook the chicken thighs another 6-8 minutes or until they're no longer pink. This will vary each time depending on the size and thickness of your chicken thighs.
- Remove the chicken and veggies from the grill and arrange them on a serving platter. Pour the lemon basil dressing over the top, and serve immediately.
Source: Get Inspired Everyday
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