These grilled chicken thighs are incredibly juicy, paired with fresh herb chimichurri sauce and roasted veggies make for the perfect summer meal that is packed with flavor. Plus it is ready in under 30 minutes.
Chicken:
0 Make the marinade. Add 1 tbsp olive oil, blackening seasoning, apple cider vinegar, and salt to a bowl and mix until combined. Pour over chicken and in an airtight container or bag marinate overnight (or for at least a few hours).
2 Heat the grill to 600 degrees F. Once hot, add the chicken to the grill and cook for 6-7 minutes. Flip, and cook another 5-6 minutes or until cooked through.Remove from grill.
Veggies & Potatoes:
4 Preheat oven to 400. Toss veggies & potatoes with 1 tbsp olive oil, salt and pepper. Spread potatoes on greased baking sheet.
5 Bake for 10 minutes. Add veggies to sheet pan and bake for another 10 minutes. Remove from oven.
Chimichurri Sauce:
7 Add all ingredients to a high speed blender or food processor. Add salt to taste and more olive oil if needed. Store in a covered glass jar and place in the fridge. It can be stored for 1-3 days.
Bowls:
10 Assemble plates with chicken thighs and veggies. Top with desired amount of chimichurri sauce.
