Grilled Chicken Thighs with Shaved Zucchini Salad

Name: Grilled Chicken Thighs with Shaved Zucchini Salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: European, American
Ingredients: 2 tbsp dijon mustard; 2 garlic cloves, minced; 1 1/2 tsp grated lemon zest; 2 tbsp lemon juice; 1/2 tsp water; 1/4 tsp pepper; 8 (5-7 oz) bone-in chicken thighs; 1/2 tsp table salt, divided; 4 zucchini (8oz each); 6 tbsp extra-virgin olive oil; 2 tbsp chopped fresh mint; 4 oz Parmesan cheese

7 steps

Cook:1h 15min

Updated at: Sat, 20 Jul 2024 16:55:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories695 kcal (35%)

Total Fat55.6 g (79%)

Carbs9.8 g (4%)

Sugars5.7 g (6%)

Protein39.3 g (79%)

Sodium855.7 mg (43%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspdijon mustard

2garlic cloves

minced

1 ½ tsplemon zest

grated

2 Tbsplemon juice

½ tspwater

¼ tsppepper

8 x 5 ozchicken thighs

6 Tbspextra-virgin olive oil

2 Tbspfresh mint

chopped

4 ozparmesan cheese

Instructions

Step 1

Combine mustard, garlic, lemon zest, water, and pepper in bowl. Place chicken, skin side up, on large plate. Sprinkle skin side with 1/4 tsp salt and brush with one-third of mustard paste. Flip chicken and brush with remaining mustard paste; refrigerate while preparing grill.

Step 2

Using vegetable peeler, shave each zucchini lengthwise into ribbons. Peel off 3 ribbons from 1 side, then turn zucchini 90 degrees and peel off 3 more ribbons. Continue to turn and peel ribbons until you reach seeds. Discard cores. Refrigerate zucchini ribbons until needed.

Step 3

For a charcoal grill - open bottom vent halfway. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with as, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat frill until hot, about 5 minutes.

Step 4

For a gas grill - Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature around 350 degrees.)

Step 5

Clean and oil cooking grate. Place chicken skin side on cooler side of grill. Cover and cook for 20 minutes. Rotate chicken, keeping skin side down, so that pieces that were closest to edge are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 to 190 degrees, 15 to 20 minutes

Step 6

Move all chicken, keeping skin side down, to hotter side of grill and cook until skin is well charred, about 5 minutes. Flip chicken and continue to cook until flesh side is lightly browned, 1 to 2 minutes. Transfer to platter and let rest while preparing salad.

Step 7

Whisk oil, mint, lemon juice, and remaining 1/4 tsp salt in large bowl. Add zucchini and parmesan and gently toss to combine. Serve immediately with chicken.