Grill with Chicken Thighs & Pork Chops

Grill

with Chicken Thighs & Pork Chops

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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Soak up summer with seasonal recipes that include meat, fish, and veggies ready to grill up for sandwiches, salads, rice bowls and more.

This week's meals are:
• Tomato Chutney Chicken Thighs with Grilled Naan & Cilantro Yogurt
• Smoky Chicken Thighs & Farro with Spiced Cucumber Sauce
• Togarashi Pork & Miso Mayo with Grilled Vegetable Salad
• Grilled Pork Chops & Creamy Salsa Verde with Zucchini & Corn Farro

Get Cooking
fresh
ingredients
Grill with Chicken Thighs & Pork Chops
Title
  • 1 tsp Black & White Sesame Seeds
  • 1½ oz Feta Cheese
  • 3 Tbsps Roasted Cashews
  • ⅓ cup Crispy Onions
  • 1 bunch Parsley
  • 3 oz Shishito Peppers
  • 0.7 oz Grana Padano Cheese
  • 1 Red Onion
  • 2 Tbsps Savory Tomato Chutney
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ lb Grape Tomatoes
  • 2 Pieces Naan Bread
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Zucchini
  • 6 oz Green Beans
  • 2 Tbsps Red Wine Vinegar
  • 4 Boneless, Center-Cut Pork Chops
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 4 ears Of Corn
  • 1 cup Semi-Pearled Farro
  • 2 cloves Garlic
  • 1 head Butter Lettuce
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • ⅓ cup Salsa Verde
  • ½ cup Plain Nonfat Greek Yogurt
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
Cook the farro
1 Cook the farro

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro to the pot and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Grill & slice the chicken
2 Grill & slice the chicken

Pat the chicken dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with half the smoky spice blend. Evenly coat the remaining seasoned chicken thighs with the tomato chutney. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F

Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned pork chops with the remaining smoky spice blend. Evenly coat the remaining seasoned pork chops with the togarashi. Grill 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Prepare the ingredients
4 Prepare the ingredients

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; roughly chop. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the zucchini lengthwise. Remove the husks and silks from the corn. Cut off and discard the stems of the peppers; thoroughly wash your hands immediately after handling. 

Assemble & grill the foil packet
5 Assemble & grill the foil packet

Place a large piece of foil on a work surface. Place the prepared green beans, chopped garlic, and tomatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet.

Grill the remaining vegetables & naan:
6 Grill the remaining vegetables & naan:

Place the prepared peppers and onion in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Place the halved zucchini and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the peppers, turning occasionally, 3 to 4 minutes, or until charred. Grill the onion rounds 8 to 9 minutes per side, or until charred. Grill the zucchini 3 to 5 minutes per side, or until charred. Grill the corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the naan 30 seconds to 1 minute per side, or until lightly charred. Transfer to a cutting board. 

Finish the vegetables & farro
7 Finish the vegetables & farro

Roughly chop the grilled peppers. Roughly chop the grilled onion. Halve the grilled zucchini lengthwise, then thinly slice crosswise. Cut the grilled corn kernels off the cobs. To the pot of cooked farro, add the finished onion, zucchini, and corn and vinegar. Season with salt and pepper. Stir to combine. 

Make the Cilantro Yogurt
8 Make the Cilantro Yogurt

Combine the cilantro sauce, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Spiced Cucumber Sauce
9 Make the Spiced Cucumber Sauce

Combine the tzatziki, za’atar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Miso Mayo
10 Make the Miso Mayo

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

Make the Creamy Salsa Verde
11 Make the Creamy Salsa Verde

Combine the salsa verde, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Tomato Chutney Chicken Thighs
12 Assemble & Store the Tomato Chutney Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece grilled naan

• 1 sliced tomato chutney chicken thigh

• 1/4 foil packet vegetables

• 1/2 chopped peppers

Transfer the cilantro yogurt to 2 small containers.

Assemble & Store the Smoky Chicken Thighs & Farro
13 Assemble & Store the Smoky Chicken Thighs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced smoky chicken thigh

Transfer the spiced cucumber sauce to 2 small containers.

Assemble & Store the Togarashi Pork & Miso Mayo
14 Assemble & Store the Togarashi Pork & Miso Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced togarashi pork chop

• 1/4 foil packet vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the miso mayo to 2 small containers.

Assemble & Store the Grilled Pork Chops & Creamy Salsa Verde
15 Assemble & Store the Grilled Pork Chops & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced spiced pork chop

Transfer the creamy salsa verde to 2 small containers.

Finish & Serve the Tomato Chutney Chicken Thighs
16 Finish & Serve the Tomato Chutney Chicken Thighs

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken, vegetables, and naan in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and cilantro yogurt.

Finish & Serve the Smoky Chicken Thighs & Farro
17 Finish & Serve the Smoky Chicken Thighs & Farro

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced cucumber sauce, feta (crumbling before adding), and chopped parsley.

Finish & Serve the Togarashi Pork & Miso Mayo
18 Finish & Serve the Togarashi Pork & Miso Mayo

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve with the chopped lettuce. Garnish each serving with the miso mayo, sesame seeds, and crispy onions.

Finish & Serve the Grilled Pork Chops & Creamy Salsa Verde
19 Finish & Serve the Grilled Pork Chops & Creamy Salsa Verde

Makes 2 servings:

Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and Grana Padano (crumbling before adding).

Tips from Home Chefs

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Cook the farro
1 Cook the farro

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro to the pot and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

2 Grill & slice the chicken

Pat the chicken dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with half the smoky spice blend. Evenly coat the remaining seasoned chicken thighs with the tomato chutney. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F

Grill & slice the chicken
Cook & slice the pork
3 Cook & slice the pork

Pat the pork dry with paper towels. Transfer to a plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned pork chops with the remaining smoky spice blend. Evenly coat the remaining seasoned pork chops with the togarashi. Grill 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

4 Prepare the ingredients

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; roughly chop. Peel the onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Halve the zucchini lengthwise. Remove the husks and silks from the corn. Cut off and discard the stems of the peppers; thoroughly wash your hands immediately after handling. 

Prepare the ingredients
Assemble & grill the foil packet
5 Assemble & grill the foil packet

Place a large piece of foil on a work surface. Place the prepared green beans, chopped garlic, and tomatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 1/4 cup of water. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the vegetables are softened. Remove from the grill and carefully open the foil packet.

6 Grill the remaining vegetables & naan:

Place the prepared peppers and onion in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to coat. Place the halved zucchini and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the peppers, turning occasionally, 3 to 4 minutes, or until charred. Grill the onion rounds 8 to 9 minutes per side, or until charred. Grill the zucchini 3 to 5 minutes per side, or until charred. Grill the corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the naan 30 seconds to 1 minute per side, or until lightly charred. Transfer to a cutting board. 

Grill the remaining vegetables & naan:
Finish the vegetables & farro
7 Finish the vegetables & farro

Roughly chop the grilled peppers. Roughly chop the grilled onion. Halve the grilled zucchini lengthwise, then thinly slice crosswise. Cut the grilled corn kernels off the cobs. To the pot of cooked farro, add the finished onion, zucchini, and corn and vinegar. Season with salt and pepper. Stir to combine. 

8 Make the Cilantro Yogurt

Combine the cilantro sauce, yogurt, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Make the Cilantro Yogurt
Make the Spiced Cucumber Sauce
9 Make the Spiced Cucumber Sauce

Combine the tzatziki, za’atar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

10 Make the Miso Mayo

Combine the miso paste, mayonnaise, and 2 teaspoons of water.

Make the Miso Mayo
Make the Creamy Salsa Verde
11 Make the Creamy Salsa Verde

Combine the salsa verde, crème fraîche, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Assemble & Store the Tomato Chutney Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1 piece grilled naan

• 1 sliced tomato chutney chicken thigh

• 1/4 foil packet vegetables

• 1/2 chopped peppers

Transfer the cilantro yogurt to 2 small containers.

Assemble & Store the Tomato Chutney Chicken Thighs
Assemble & Store the Smoky Chicken Thighs & Farro
13 Assemble & Store the Smoky Chicken Thighs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced smoky chicken thigh

Transfer the spiced cucumber sauce to 2 small containers.

14 Assemble & Store the Togarashi Pork & Miso Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced togarashi pork chop

• 1/4 foil packet vegetables

Transfer the chopped lettuce to 2 separate containers.

Transfer the miso mayo to 2 small containers.

Assemble & Store the Togarashi Pork & Miso Mayo
Assemble & Store the Grilled Pork Chops & Creamy Salsa Verde
15 Assemble & Store the Grilled Pork Chops & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced spiced pork chop

Transfer the creamy salsa verde to 2 small containers.

16 Finish & Serve the Tomato Chutney Chicken Thighs

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken, vegetables, and naan in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and cilantro yogurt.

Finish & Serve the Tomato Chutney Chicken Thighs
Finish & Serve the Smoky Chicken Thighs & Farro
17 Finish & Serve the Smoky Chicken Thighs & Farro

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced cucumber sauce, feta (crumbling before adding), and chopped parsley.

18 Finish & Serve the Togarashi Pork & Miso Mayo

Makes 2 servings:

Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve with the chopped lettuce. Garnish each serving with the miso mayo, sesame seeds, and crispy onions.

Finish & Serve the Togarashi Pork & Miso Mayo
Finish & Serve the Grilled Pork Chops & Creamy Salsa Verde
19 Finish & Serve the Grilled Pork Chops & Creamy Salsa Verde

Makes 2 servings:

Heat the finished pork and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and Grana Padano (crumbling before adding).