Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 chopped chipotle peppers in adobo sauce, 4 minced garlic cloves, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper to form the marinade.

2. 2

   Place 4 boneless, skinless chicken thighs into the marinade, ensuring each piece is fully coated, then refrigerate for a minimum of 30 minutes or up to 4 hours.

3. 3

   Cut 2 medium potatoes into 1-inch cubes, 1 red bell pepper and 1 yellow bell pepper into strips, and 1 medium onion into wedges, then toss them in a separate bowl with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

4. 4

   Preheat your grill to a medium-high heat, aiming for an approximate temperature of 375-400°F (190-200°C) to prepare for cooking.

5. 5

   Carefully place the marinated chicken thighs on the preheated grill and cook for 6 to 8 minutes per side, or until an internal temperature of 165°F (74°C) is achieved.

6. 6

   Grill the prepared potato cubes, bell pepper strips, and onion wedges in a grill basket on the preheated grill for 20 to 25 minutes, turning occasionally, until they are tender with a slight char.

7. 7

   Arrange the grilled chicken and vegetables on serving plates and garnish with 2 tablespoons of fresh chopped parsley before serving hot.

8. 8

   Estimated nutrition per serving: 480 calories, 37 grams protein, 19 grams carbs, 28 grams fat, 3 grams fiber, and 4 grams sugar.