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. 830 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:
• Grilled Chicken Pitas with Vegetables & Harissa Tahini
• Italian Chicken Thighs & Pasta Salad with Calabrian Chile Ricotta
• Grilled Pork Chops & Shishitos with Creamy Pesto Panzanella
• Tuscan Pork Chops with Marinated Mozzarella & Pasta Salad

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ingredients
Grill with Chicken Thighs & Pork Chops
Title
  • 1 Tbsp Pickled Peruvian Peppers
  • 1 bunch Parsley
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Dried Medjool Dates
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Grape Tomatoes
  • 1¼ cups Fregola Sarda Pasta
  • ½ lb Sweet Peppers
  • 1 Shallot
  • 6 oz Green Beans
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 4 cloves Garlic
  • 1 Persian Cucumber
  • 4 ears Of Corn
  • 2 Pocketless Pita
  • 6 oz Shishito Peppers
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 1 Small Baguette
  • 4 Boneless, Center-Cut Pork Chops
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Zucchini
  • 1 Nectarine
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Tahini
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • 2 Tbsps Mayonnaise
  • ⅓ cup Basil Pesto
  • 1 tsp Whole Dried Oregano
  • 4 oz Fresh Mozzarella Cheese
Cook the pasta
1 Cook the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking.Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer; thoroughly rinse under cold water to remove any excess starch. Once boiling, add the pasta to the pot and cook, uncovered, 7 to 8 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.

Prepare the ingredients
2 Prepare the ingredients

Peel 4 cloves of garlic; using a zester, finely grate 2 cloves into a paste. Roughly chop the remaining cloves. Cut off and discard any stem ends of the green beans. Halve and pit the nectarine. Cut off the stems of the sweet peppers; remove the cores. Halve and peel the shallots. Quarter the zucchini lengthwise. Remove the husks and silks from the corn. Halve the baguette. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Cut off the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced cucumber, and half the vinegar; season with salt and pepper. Set aside to marinate at least 10 minutes. In a separate bowl, combine the za’atar and 1 tablespoon of olive oil

Coat, grill & slice the chicken
3 Coat, grill & slice the chicken

In a large bowl, combine the yogurt, garlic paste, and a drizzle of olive oil; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of garlic yogurt; turn to thoroughly coat. Transfer to a plate (letting any excess yogurt drip off).Grill 5 to 6 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 pork
4 Grill & 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 enough of the Tuscan spice blend to coat (you may have extra). 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.

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 and chopped garlic 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 4 to 5 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked pasta

Grill the shallots & corn
6 Grill the shallots & corn

Place the halved shallots and prepared corn in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned shallots 7 to 9 minutes per side, or until charred and softened. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. 

Grill the remaining ingredients
7 Grill the remaining ingredients

Place the halved nectarine, prepared sweet peppers, prepared shishito peppers, and quartered zucchini in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Drizzle the halved baguette with olive oil and season with salt and pepper on both sides. Grill the seasoned nectarine and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers and shishito peppers, turning occasionally, 3 to 4 minutes, or until charred and softened. Grill the baguette and pitas 1 to 2 minutes per side, or until charred.

Finish the vegetables & make the pasta salad
8 Finish the vegetables & make the pasta salad

Using a brush or spoon, immediately coat one side of the grilled pitas with the za’atar oil. Medium dice the grilled nectarine, zucchini, and baguette. Roughly chop the grilled sweet peppers and shishito peppers. Thinly slice the grilled shallots. Cut the grilled corn kernels off the cobs. To the pot of cooked pasta and green beans, add the chopped sweet peppers, diced zucchini, corn kernels, half the sliced shallots, and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables, add the remaining sliced shallots; stir to combine. 

Make the Harissa Tahini
9 Make the Harissa Tahini

Combine the harissa paste, tahini, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Calabrian Chile Ricotta
10 Make the Calabrian Chile Ricotta

Combine the ricotta and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto
11 Make the Creamy Pesto

Combine the pesto, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Marinated Mozzarella
12 Make the Marinated Mozzarella

Combine the mozzarella (tearing into bite-sized pieces), oregano, and 1 tablespoon of olive oil. Season with salt and pepper. 

Assemble & Store the Grilled Chicken Pitas
13 Assemble & Store the Grilled Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1 grilled pita 

• 1/2 marinated vegetables

• 1/4 chopped shishito peppers

• 1 sliced chicken thigh

Transfer the harissa tahini to 2 small containers.

Assemble & Store the Italian Chicken Thighs & Pasta Salad
14 Assemble & Store the Italian Chicken Thighs & Pasta Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced chicken thigh

Transfer the Calabrian chile ricotta to 2 small containers.

Assemble & Store the Grilled Pork Chops & Shishitos
15 Assemble & Store the Grilled Pork Chops & Shishitos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped shishito peppers

• 1/2 diced baguette

• 1/2 diced nectarine

• 1 sliced pork chop

Transfer the creamy pesto to 2 small containers.

Assemble & Store the Tuscan Pork Chops
16 Assemble & Store the Tuscan Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced Tuscan-spiced pork chop

Transfer the marinated mozzarella to 2 small containers.

Finish & Serve the Grilled Chicken Pitas
17 Finish & Serve the Grilled Chicken Pitas

Pit and roughly chop the dates. Roughly chop the pistachios. Fill the pitas with the finished chicken and shishito peppers and marinated vegetables. Garnish each serving with the chopped dates, chopped pistachios, and harissa tahini.

Finish & Serve the Italian Chicken Thighs & Pasta Salad
18 Finish & Serve the Italian Chicken Thighs & Pasta Salad

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian chile ricotta and chopped parsley.

Finish & Serve the Grilled Pork Chops & Shishitos
19 Finish & Serve the Grilled Pork Chops & Shishitos

Heat the finished pork and panzanella in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto, almonds, and parmesan.

Finish & Serve the Tuscan Pork Chops
20 Finish & Serve the Tuscan Pork Chops

Heat the finished pork and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated mozzarella and pickled peppers.

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Cook the pasta
1 Cook the pasta

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce for bulk cooking.Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the pasta in a strainer; thoroughly rinse under cold water to remove any excess starch. Once boiling, add the pasta to the pot and cook, uncovered, 7 to 8 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 Prepare the ingredients

Peel 4 cloves of garlic; using a zester, finely grate 2 cloves into a paste. Roughly chop the remaining cloves. Cut off and discard any stem ends of the green beans. Halve and pit the nectarine. Cut off the stems of the sweet peppers; remove the cores. Halve and peel the shallots. Quarter the zucchini lengthwise. Remove the husks and silks from the corn. Halve the baguette. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Cut off the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the halved tomatoes, sliced cucumber, and half the vinegar; season with salt and pepper. Set aside to marinate at least 10 minutes. In a separate bowl, combine the za’atar and 1 tablespoon of olive oil

Prepare the ingredients
Coat, grill & slice the chicken
3 Coat, grill & slice the chicken

In a large bowl, combine the yogurt, garlic paste, and a drizzle of olive oil; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of garlic yogurt; turn to thoroughly coat. Transfer to a plate (letting any excess yogurt drip off).Grill 5 to 6 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

4 Grill & 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 enough of the Tuscan spice blend to coat (you may have extra). 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.

Grill & slice the pork
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 and chopped garlic 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 4 to 5 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to the pot of cooked pasta

6 Grill the shallots & corn

Place the halved shallots and prepared corn in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned shallots 7 to 9 minutes per side, or until charred and softened. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board. 

Grill the shallots & corn
Grill the remaining ingredients
7 Grill the remaining ingredients

Place the halved nectarine, prepared sweet peppers, prepared shishito peppers, and quartered zucchini in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Drizzle the halved baguette with olive oil and season with salt and pepper on both sides. Grill the seasoned nectarine and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned sweet peppers and shishito peppers, turning occasionally, 3 to 4 minutes, or until charred and softened. Grill the baguette and pitas 1 to 2 minutes per side, or until charred.

8 Finish the vegetables & make the pasta salad

Using a brush or spoon, immediately coat one side of the grilled pitas with the za’atar oil. Medium dice the grilled nectarine, zucchini, and baguette. Roughly chop the grilled sweet peppers and shishito peppers. Thinly slice the grilled shallots. Cut the grilled corn kernels off the cobs. To the pot of cooked pasta and green beans, add the chopped sweet peppers, diced zucchini, corn kernels, half the sliced shallots, and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables, add the remaining sliced shallots; stir to combine. 

Finish the vegetables & make the pasta salad
Make the Harissa Tahini
9 Make the Harissa Tahini

Combine the harissa paste, tahini, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

10 Make the Calabrian Chile Ricotta

Combine the ricotta and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Calabrian Chile Ricotta
Make the Creamy Pesto
11 Make the Creamy Pesto

Combine the pesto, mayonnaise, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

12 Make the Marinated Mozzarella

Combine the mozzarella (tearing into bite-sized pieces), oregano, and 1 tablespoon of olive oil. Season with salt and pepper. 

Make the Marinated Mozzarella
Assemble & Store the Grilled Chicken Pitas
13 Assemble & Store the Grilled Chicken Pitas

Makes 2 servings:

For each serving, in a large container combine: 

• 1 grilled pita 

• 1/2 marinated vegetables

• 1/4 chopped shishito peppers

• 1 sliced chicken thigh

Transfer the harissa tahini to 2 small containers.

14 Assemble & Store the Italian Chicken Thighs & Pasta Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced chicken thigh

Transfer the Calabrian chile ricotta to 2 small containers.

Assemble & Store the Italian Chicken Thighs & Pasta Salad
Assemble & Store the Grilled Pork Chops & Shishitos
15 Assemble & Store the Grilled Pork Chops & Shishitos

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 chopped shishito peppers

• 1/2 diced baguette

• 1/2 diced nectarine

• 1 sliced pork chop

Transfer the creamy pesto to 2 small containers.

16 Assemble & Store the Tuscan Pork Chops

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 pasta salad

• 1 sliced Tuscan-spiced pork chop

Transfer the marinated mozzarella to 2 small containers.

Assemble & Store the Tuscan Pork Chops
Finish & Serve the Grilled Chicken Pitas
17 Finish & Serve the Grilled Chicken Pitas

Pit and roughly chop the dates. Roughly chop the pistachios. Fill the pitas with the finished chicken and shishito peppers and marinated vegetables. Garnish each serving with the chopped dates, chopped pistachios, and harissa tahini.

18 Finish & Serve the Italian Chicken Thighs & Pasta Salad

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished chicken and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian chile ricotta and chopped parsley.

Finish & Serve the Italian Chicken Thighs & Pasta Salad
Finish & Serve the Grilled Pork Chops & Shishitos
19 Finish & Serve the Grilled Pork Chops & Shishitos

Heat the finished pork and panzanella in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto, almonds, and parmesan.

20 Finish & Serve the Tuscan Pork Chops

Heat the finished pork and pasta salad in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated mozzarella and pickled peppers.

Finish & Serve the Tuscan Pork Chops