Grilled Oregano-Lemon Chicken Thighs with Grilled Zucchini & Cabbage Salad
Light grill option that avoids sweet glazes: juicy chicken thighs with a savory-herby marinade, served with grilled zucchini and a simple crunchy cabbage salad.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs 1–1.25 lb (about 4 small thighs) $6.99/lb
- Organic Zucchini Squash 1 lb (2 medium), sliced lengthwise $2.79/lb
- Organic Green Cabbage (or Organic Red Cabbage) 8–10 oz, thinly sliced $2.49/lb
- Organic Cucumber 1/2 cucumber, thinly sliced $1.49 each
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, grated/minced $2.79/3 ct
- Lemon 1 (2 tbsp juice)
- Olive oil 2 tbsp, divided
- Dried oregano 1 tsp
- Salt and black pepper to taste
- Optional: red pepper flakes pinch
Instructions
- Marinate chicken: Mix 1 tbsp olive oil, garlic, lemon juice, oregano, salt, pepper (and optional red pepper flakes). Toss with chicken; marinate 15–30 minutes (or up to overnight).
- Prep salad: Toss cabbage and cucumber with 2 tsp olive oil, a squeeze of lemon, pinch of salt and pepper. Set aside to lightly soften.
- Grill: Heat grill to medium-high. Oil grates. Grill chicken 5–7 minutes per side, until nicely charred and 165°F internal. Rest 3 minutes.
- Grill zucchini: Brush zucchini with remaining olive oil, salt, pepper. Grill 2–3 minutes per side until tender with grill marks.
- Serve: Plate chicken with grilled zucchini and cabbage-cucumber salad.
Health notes: ~550–750 kcal/person depending on thigh size and any extras. Moderate-light; use thighs for flavor, keep oil modest, and load up on salad.
Drink pairing: Wine: WA dry rosé or Pinot Noir (light-bodied). Beer: wheat beer.