Recipes

Rub both sides of the chicken thighs with ⅓ cup of Drew’s Classic Italian Dressing & Quick Marinade.

Place the chicken thighs on a tray and cover the tray with plastic wrap. Keep the chicken thighs marinating in the fridge for a minimum of 2 hours and a maximum of 12.

When you are ready to grill, take the chicken thighs out of the fridge and let them sit at room temperature for about 30 minutes.

Meanwhile, place baby potatoes in a large pan, add cold water to cover by about an inch and season with 2 teaspoons of salt.

Bring the pot to a boil, lower the heat and simmer until the baby potatoes are softened. Do not cook them entirely, only about 4-8 minutes depending on their size.

Drain the potatoes and drizzle 2 tablespoons of Drew’s Classic Italian Dressing & Quick Marinade on them while they are still hot.

Next, drizzle 1-2 tablespoons of Drew’s Classic Italian Dressing & Quick Marinade on the rest of the vegetables which are asparagus, sliced onions and carrots.

Preheat the grill to medium-high heat (about 400 degrees F) and place the chicken thighs skin-side down. Cook about 10-15 minutes.

Lower the grill temperature to medium-low heat (about 350 degrees F). Turn the chicken and cook another 10-15 minutes. Always use a meat thermometer to check for proper temperature of the chicken, which needs to be 165-170 degrees F.

Place the carrots, asparagus and onions over the grill and cook each side of the vegetables for about 3-5 minutes until they are softened over medium-low heat.

Place the potatoes over the grill and cook for 4-7 minutes on each side until they are fork-tender also over medium-low heat.

Place the grilled chicken thighs and vegetables on a large serving platter, garnish with fresh herb leaves and drizzle with 2-3 tablespoons of Drew’s Classic Italian Dressing & Quick Marinade. Enjoy!

Elif’s Kitchen is a food blogger and recipe developer creating healthy and nourishing meals with simple, colorful and seasonal ingredients.