Description
A flavorful dish featuring marinated garlic chicken thighs served with sautéed zucchini.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 pound)
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, combine minced garlic, soy sauce, olive oil, brown sugar, cumin, paprika, black pepper, and salt. Whisk until well blended.
- Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off.
- Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely browned.
- While the chicken is cooking, melt butter in a large skillet over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes, or until tender and slightly golden. Season with salt and pepper to taste.
- Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the chicken alongside the sautéed zucchini and garnish with fresh parsley.
Notes
- For a spicier kick, add 1 teaspoon of crushed red pepper flakes to the marinade.
- Substitute the zucchini with bell peppers or asparagus for a different vegetable option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg