Chicken thighs are perhaps the most underrated cuts in the poultry world. Not only are they affordable, they also stay tender and juicy when cooked.
Servings and Ingredients
|⅓ c. sweet chili sauce|
|⅓ c. Hy-Vee light soy sauce|
|2 tsp. grated fresh ginger or 1/2 tsp Hy-Vee ground ginger|
|2 lbs. skinless, boneless chicken thighs|
|1 small yellow summer squash, sliced 1/2-inch thick|
|1 c. sugar snap pea pods|
|1 c. petite baby carrots|
|½ tsp. Hy-Vee salt|
|½ tsp. minced garlic|
|⅛ tsp. Hy-Vee crushed red pepper|
|1 tsp. toasted sesame oil or Hy-Vee butter|
|Vegetable oil for brushing grill grate|
|Sliced green onion and toasted sesame seeds, for garnish|
- In a 1-cup liquid measuring cup, stir together chili sauce, soy sauce and ginger. Reserving 1/4 cup in liquid measure, pour remaining mixture into a medium bowl. Add chicken to sauce in bowl, turning to coat. Marinate at room temperature 15 to 20 minutes.
- Meanwhile, fold a 36-by-18-inch piece of heavy foil in half to make an 18-inch square. Place squash, pea pods and carrots in center of foil. Sprinkle with salt, garlic and crushed red pepper. Drizzle with sesame oil or dot with butter. Bring up opposite edges of foil; fold down twice. Fold in ends to seal, leaving space for steam to build.
- Brush grill grate with vegetable oil. Preheat grill for direct cooking to medium to medium-high heat. Remove chicken from marinade, shaking off excess. Place chicken and foil packet on grill over direct heat. Cover and grill for 15 to 18 minutes or until internal temperature reaches 165 degrees, turning chicken halfway through grilling.
- Before serving, spoon reserved sauce over chicken; garnish with green onions and sesame seeds.
190 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 110mg
- Sodium: 740mg
- Total Carbohydrates: 7g
- Protein: 23g
Vitamin A 45%
Vitamin C 15%
Hy-Vee Seasons Summer 2014.