Grilled Chicken Thighs with Rice and Asparagus
Chef Kevin Rathbun has reinvented a traditional dinner staple with this dish. To make it even better, serve with rice and asparagus. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.
¼ cup extra-virgin olive oil, plus more for oiling the grill grates
1 tablespoon dried oregano
3 large cloves garlic, grated
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1. For the chicken, add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag.
2. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
3. Prepare a grill for medium-high heat. Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes.
4. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
5. Prepare the rice and asparagus. Serve immediately.