Salsa Verde Chicken Thighs with Grilled Veggies

Experience a delightful twist on classic grilled chicken with this Salsa Verde Chicken Thighs with Grilled Veggies recipe. Juicy chicken thighs are marinated in a zesty salsa verde, then grilled to perfection alongside a medley of colorful vegetables, including bell peppers, red onion, zucchini, and padrón peppers. This dish is not only vibrant and flavorful but also easy to prepare, making it perfect for any occasion.

For a perfect side dish, try our Mexican-Style Rice made in a Rice Maker to complement your meal.

Ingredients

For the Chicken:

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup salsa verde
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon fajita seasoning (see below for homemade blend)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Grilled Veggies:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 cup padrón peppers (or similar mild peppers), whole
• 2 tablespoons olive oil
• 1 teaspoon fajita seasoning (see below for homemade blend)
• Salt and pepper to taste

Homemade Fajita Seasoning:

• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Chicken Marinade:
   • In a large bowl, combine salsa verde, olive oil, lime juice, fajita seasoning, garlic powder, onion powder, salt, and pepper.
   • Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Preheat the Grill:
   • Preheat your grill to medium-high heat.
3. Grill the Chicken:
   • Remove the chicken from the marinade and place it on the grill.
   • Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
   • Brush with additional salsa verde during the last few minutes of grilling for extra flavor.
4. Prepare the Veggies:
   • In a large bowl, toss the sliced bell peppers, onion, zucchini, and padrón peppers with olive oil, fajita seasoning, salt, and pepper.
5. Grill the Veggies:
   • Place the veggies in a grill basket or directly on the grill.
   • Grill for about 8-10 minutes, stirring occasionally, until they are tender and slightly charred.
6. Serve:
   • Serve the grilled chicken thighs with the grilled veggies on the side.
   • Optionally, garnish with fresh cilantro and lime wedges.

Enjoy your delicious Salsa Verde Chicken Thighs with Grilled Veggies!