A red-wine-friendly grilled chicken dinner for 7, using savory chicken thighs with charred mushrooms and onions for the adults, plus sweeter, more fun sides for kids. Arizona-appropriate spring produce keeps it fresh without leaning too citrusy.
Wine picks:
- A to Z Wineworks Pinot Noir Oregon $17.99 750 ml
- Juggernaut Russian River Pinot Noir Red Wine $16.99 750 ml
Details
Ingredients
- Foster Farms Fresh & Natural Cage Free Chicken Thighs 3 lb $1.99
- Kroger® Whole Baby Bella Mushrooms 16 oz $2.89
- Jumbo Yellow Onions 2 lb $0.99
- Kroger® Gold Potatoes 2 lb $4.69
- Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz $3.50
- Fresh Sweet Corn on the Cob-Each 4 ears $1.25
- Fresh Medium Ripe Avocado 2 each $1.00
- Fresh Lemons Bag 1 lemon $5.00
- Pantry: olive oil 3 tablespoons
- Pantry: salt to taste
- Pantry: black pepper to taste
- A to Z Wineworks Pinot Noir Oregon 750 ml $17.99
Instructions
- Preheat oven to 425°F and preheat a grill or grill pan to medium-high.
- Pat dry 3 lb Foster Farms Fresh & Natural Cage Free Chicken Thighs. Toss with 1 to 2 tablespoons olive oil, salt, and black pepper.
- Cut 2 lb Kroger® Gold Potatoes into bite-size chunks. Toss with olive oil, salt, and pepper and roast on a sheet pan for 30 to 35 minutes, turning once, until browned and tender.
- Slice 2 lb Jumbo Yellow Onions into thick wedges. Clean 16 oz Kroger® Whole Baby Bella Mushrooms. Toss both with a little olive oil, salt, and pepper.
- Rub 4 ears Fresh Sweet Corn on the Cob-Each lightly with oil. Halve the 10 oz Private Selection™ Fresh Petite Cherry Snacking Tomatoes. Halve and pit 2 Fresh Medium Ripe Avocados. Cut 1 lemon in half.
- Grill the chicken thighs for about 5 to 7 minutes per side until nicely charred and cooked through. Transfer to a platter and rest 5 minutes.
- Grill the onions and mushrooms for 6 to 8 minutes, turning occasionally, until soft and smoky. These are the savory adult sides that work best with the red wine.
- Grill the corn for 8 to 10 minutes, turning until lightly charred. Grill the tomato halves cut-side down briefly, 2 to 3 minutes, just until blistered. Grill the avocado cut-side down for 2 minutes. Grill the lemon halves cut-side down for 2 to 3 minutes.
- For the adults, serve the grilled chicken with roasted potatoes plus the grilled mushrooms and onions. Squeeze a little grilled lemon over the plate if desired.
- For the kids, slice or chop some of the chicken and serve with roasted potatoes, corn cut off the cob, blistered tomatoes, and grilled avocado on the side so they can mix and match. Keep the kids' plate colorful and separated instead of composed.
Cook time: 50 minutes
Estimated cost: $24-30
Health notes: Balanced family-style meal with protein, vegetables, and potatoes. Adults get a more savory plate; kids get sweeter, approachable sides.
Drink pairing: Pinot Noir or Gamay. The darker grilled flavors from chicken thighs, mushrooms, and onions make this especially friendly with light-bodied reds.
Wine picks:
- A to Z Wineworks Pinot Noir Oregon $17.99 750 ml
- Juggernaut Russian River Pinot Noir Red Wine $16.99 750 ml
Why it works: Two Pinot Noirs that suit the charred, savory profile of grilled chicken thighs and the mushroom/onion umami while still having enough brightness to cut through the chicken’s fat and the kids’ avocado/corn sides. Serve lightly chilled (55–60°F) so the fruit and acidity refresh the palate.