Smoked Paprika Grilled Chicken Thighs with Feta Asparagus
45 minutes
Serves: 4
This Just 5 Challenge finalist recipe is the creation of Jan V. of Lombard, IL. Spanish smoked paprika lends a rich, smoky flavor and aroma to this deliciously simple grilled chicken dish.
Ingredients
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 1 tablespoon smoked paprika
- 1/2 cup bottled red wine vinaigrette
- Coarse salt and freshly ground pepper to taste
- 1 pound fresh asparagus, trimmed
- 1/2 cup (2 ounces) crumbled feta cheese
Instructions
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Place chicken, paprika, vinaigrette, salt, and pepper in medium bowl; toss to coat chicken. Cover and refrigerate for 30 minutes.
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Heat grill to medium-high heat. Remove chicken from marinade (discard); grill 12 to 16 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.
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Place asparagus on grill next to chicken; cook about 5 minutes or until tender.
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Serve chicken with asparagus, sprinkled with cheese.