Grilled Chicken Thighs & Zucchini Recipe

Makes 4 servings | Gluten free and dairy free


Step 1

1-2 pounds boneless, skinless chicken thighs
4 zucchinis cut in half lengthwise

Step 2

1 cup olive oil
½ cup balsamic or red-wine vinegar
1 tsp Dijon mustard
2 cloves garlic


  1. Preheat your grill to 375-400F.
  2. Lightly coat the chicken thighs and zucchini with the vinaigrette.
  3. Place chicken and zucchini (cut side down) on the grates, grill 5-7 minutes, then it’s time to flip both. If the chicken sticks, it isn’t ready to flip. Wait another minute and try again.
  4. Continue to cook another 5-7 minutes on the opposite side.
  5. Use a thermometer to make sure the chicken is completely cooked. The internal temperature should be 165F. 
  6. Serve with potatoes or rice topped with butter for a balanced meal.
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