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Flavorful Last BBQ of Summer Family Feast

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A quick and easy backyard grilling recipe featuring marinated chicken thighs and grilled vegetables, perfect for family gatherings and savoring the last taste of summer.

Ingredients

Scale
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds boneless, skin-on chicken thighs
  • 4 ears fresh corn, husks removed
  • 2 red bell peppers, cut into large chunks
  • 2 medium red onions, quartered
  • 2 medium zucchini, sliced into thick rounds
  • 5 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Mix the marinade: In a medium bowl, whisk together olive oil, apple cider vinegar, honey, minced garlic, smoked paprika, oregano, thyme, salt, and pepper. This takes about 5 minutes.
  2. Marinate the chicken: Place chicken thighs in a large bowl or resealable bag. Pour marinade over chicken, coating each piece well. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Prepare the vegetables: While chicken marinates, prep corn, bell peppers, onions, and zucchini. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
  4. Preheat the grill: Heat grill to medium-high. For charcoal, wait until coals are covered with white ash (15-20 minutes). For gas, preheat with lid closed for at least 10 minutes.
  5. Grill the chicken: Place chicken thighs skin-side down on grill. Cook 6-7 minutes per side until internal temperature reaches 165°F (74°C). Use tongs to flip, avoid piercing meat.
  6. Grill the vegetables: Place corn, peppers, onions, and zucchini on grill. Turn occasionally, grill 10-15 minutes until tender and lightly charred.
  7. Prepare the side salad: Toss mixed greens, cherry tomatoes, and cucumber in a bowl. Drizzle with lemon juice and olive oil, season with salt and pepper.
  8. Serve: Arrange grilled chicken and veggies on a platter. Serve salad on the side. Optionally sprinkle fresh thyme or parsley over everything.

Notes

Marinate chicken for at least 30 minutes for best flavor; 1-2 hours or overnight is ideal. Use two-zone grilling: start chicken on direct heat for sear, then move to indirect heat to finish cooking. Brush grill grates with oil to prevent sticking. Let chicken rest 5 minutes before slicing. Vegetables cook faster than chicken, so monitor closely and turn often. Leftovers keep 3 days refrigerated or 2 months frozen (chicken only).

Nutrition

Keywords: BBQ, grilling, chicken thighs, summer recipe, backyard feast, family gathering, marinade, grilled vegetables, easy recipe, gluten-free

Find it online: https://clunkcook.com/flavorful-last-bbq-of-summer-family-feast-easy-recipes-for-backyard-grilling/