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Orange-chile chicken with grilled veggies

2
Point(s)
Total Time
2 hr 37 min
Prep
12 min
Cook
10 min
Serves
4
Difficulty
Easy
Make a double batch of the chicken when you prepare this recipe to use for sandwiches or salads later in the week. You'll love the smoky, slightly spicy marinade, which also has fresh thyme and orange zest. The chicken, potatoes, asparagus, and our favorite twist, lettuce are all grilled together on a grill rack, making it as quick and easy as possible. Charred, grilled romaine will soon become your favorite accompaniment to any summertime dinner.

Ingredients

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound ) breasts

Garlic

2 medium clove(s), minced

Green hot chile pepper(s)

1 item(s), (small), or red chile pepper, seeded and minced

Ground cumin

1 Tbsp

Paprika

1 Tbsp, smoked

Fresh thyme

1 Tbsp, chopped

Orange(s)

1 medium, grated zest and juiced

Olive oil cooking spray

4 spray(s)

Uncooked new potato(es)

1 pound(s), small

Table salt

1 tsp

Uncooked asparagus

½ pound(s), spears, trimmed

Little Gem lettuce

2 head(s), or romaine hearts, halved lengthwise

Lemon(s)

½ medium, cut into 4 wedges

Instructions

  1. Combine chicken, garlic, chile, cumin, paprika, chopped thyme, and orange zest and juice in large zip-close plastic bag. Seal bag and turn to coat chicken. Refrigerate 2 hours.
  2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. Meanwhile, place potatoes in medium saucepan and cover with water. Bring to boil and simmer until tender, about 10 minutes. Drain and rinse under cold running water until cool enough to handle. Cut potatoes in half.
  4. Remove chicken from marinade and discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Lightly spray potatoes, asparagus, and lettuce with olive oil nonstick spray. Place chicken and vegetables on grill rack and grill, turning occasionally, until chicken is cooked through and vegetables are well marked, about 10 minutes for chicken, about 8 minutes for asparagus and potatoes, and about 3 minutes for lettuce. Sprinkle vegetables with remaining 1/2 teaspoon salt.
  5. Serve chicken with grilled vegetables and lemon wedges.
  6. Per serving (1 chicken breast, 3/4 cup potatoes, 1/2 head lettuce, and about 4 asparagus spears)

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