Grilled Lemon-Parsley Chicken Thighs with Roasted Acorn Squash, Warm Tomato-Pepper Relish & Radish-Cucumber Salad
A generous, colorful dinner-party platter of grilled chicken thighs with a warm tomato-pepper relish, roasted acorn squash, and a crisp radish-cucumber salad. Bright, seasonal, and great for passing around the table.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 2 lb $4.49/lb sale
- Green Acorn Squash 2 medium, about 2.5–3 lb total $1.49/lb
- NatureSweet Cherubs® Fresh Grape Tomatoes or Kroger® Fresh Grape Tomatoes about 20 oz $5.99 for 16.5 oz or $3.99 for 10 oz
- Kroger® Tri-Color Bell Peppers or Fresh Bell Peppers 2 peppers $4.99 for pack or $1.50–$2.99 each
- English Cucumber 1 $1.99
- Green Top Red Radishes 1 bunch $1.89
- Jumbo Yellow or Red Onion 1 medium $1.49/lb or $2.49/lb
- Garlic 1 bulb $1.50 each
- Parsley 1 bunch $1.69 each
- Fresh lemon 2 $1.69 each organic / bag available
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 x 750 ml $7.97
Instructions
- Heat oven to 425°F. Halve and seed 2 medium acorn squash ($1.49/lb). Slice into wedges, toss with oil, salt, pepper, and a little chopped onion, then roast 30–35 minutes until browned and tender.
- Marinate 2 lb boneless skinless chicken thighs ($4.49/lb sale) with 3 tbsp olive oil, 3 minced garlic cloves, zest and juice of 1 lemon, 2 tbsp chopped parsley, salt, pepper, and a pinch of paprika or chili flakes from pantry. Let sit while squash roasts.
- For the relish, toss about 20 oz grape tomatoes ($7.98 if using two 10 oz packs at $3.99), 2 sliced bell peppers (from $4.99 pack or individual peppers), 1/2 sliced onion, olive oil, salt, and pepper on a sheet pan. Roast 18–22 minutes until collapsed and jammy. Stir in a little lemon juice and parsley after roasting.
- Thinly slice 1 English cucumber ($1.99) and 1 bunch radishes ($1.89). Toss with lemon juice, olive oil, salt, pepper, and chopped parsley for a crisp salad.
- Grill chicken over medium-high heat for about 5–7 minutes per side, until nicely charred and cooked through. Rest 5 minutes, then slice if desired.
- Arrange roasted squash on a platter, top with grilled chicken, and spoon over the warm tomato-pepper relish. Serve the radish-cucumber salad alongside for crunch and freshness.
Cook time: 55 minutes
Estimated cost: About $26–$35 + wine
Health notes: Balanced and produce-heavy, with richer dark-meat chicken. About 650–850 calories per serving depending on oil and portion size.
Drink pairing: Best with Sauvignon Blanc; a lighter Pinot Noir also works.
Wine picks:
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $7.97 1 x 750 ml
- Erath Pinot Noir Oregon Red Wine $14.99 1 x 750 ml
Why it works: For a nice 4-person dinner, I’d pour two bottles so guests can choose white or red. For the grilled lemon-parsley chicken thighs with roasted acorn squash, warm tomato-pepper relish, and radish-cucumber salad, the best matches are a crisp Sauvignon Blanc and a silky Pinot Noir. Sauvignon Blanc handles the lemon, parsley, cucumber, and radish beautifully, while Pinot Noir is flexible enough for the grilled chicken and sweet-savory squash/tomato elements. I prioritized Pacific Northwest value and occasion-appropriate bottles.