Grill with Chicken Thighs & Salmon

Grill

with Chicken Thighs & Salmon

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 850 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 Thighs & Guacamole with Cucumber-Corn Salsa
• Italian-Style Chicken Thighs & Orzo with Marinated Mozzarella
• Salmon & Orzo Pasta with Creamy Lemon Labneh
• Grilled Salmon & Corn Salsa with Pickle-Ranch Dressing

Get Cooking
fresh
ingredients
Grill with Chicken Thighs & Salmon
Title
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • ⅓ cup Crispy Onions
  • 2 Tbsps Roasted Pistachios
  • 4 oz Grape Tomatoes
  • 4 Skin-On Salmon Fillets
  • 1 head Butter Lettuce
  • ½ lb Orzo Pasta
  • 4 ears Of Corn
  • 4 oz Sweet Peppers
  • 2 Persian Cucumbers
  • 2 Scallions
  • 2 Zucchini
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ⅓ cup Basil Pesto
  • 1 Yellow Or Sweet Onion
  • 4 oz Arugula
  • ¼ cup Guacamole
  • ¼ cup Cilantro Sauce
  • 1 tsp Whole Dried Oregano
  • 4 oz Fresh Mozzarella Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps Ranch Dressing
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Labneh Cheese
  • 2 Tbsps Sweet Pickle Relish
Cook the pasta:
1 Cook the pasta:

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 pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to combine.

Make the foil packet & grill the fish:
2 Make the foil packet & grill the fish:

Meanwhile, pat the fish dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Transfer to one side of a large piece of foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Place the packet on the grill and cook 8 to 10 minutes, or until cooked through.* Carefully remove from the grill. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the zucchini lengthwise. Cut off and discard the root ends of the scallions, keeping them whole. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the peppers; remove the cores. Thinly slice the cucumbers into rounds. Halve the tomatoes; transfer to a bowl and season with salt and pepper. Roughly chop the lettuce; place in a bowl. Add the arugula and stir to combine.

Grill & slice the chicken:
4 Grill & slice the chicken:

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 6 to 7 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 the vegetables:
5 Grill the vegetables:

Place the prepared corn, halved zucchini, prepared scallions, sliced onion rounds, and prepared peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 5 to 6 minutes per side, or until lightly charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Grill the onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board. 

Finish the vegetables:
6 Finish the vegetables:

Cut the grilled corn kernels off the cobs; discard the cobs. Halve the grilled zucchini lengthwise; cut crosswise into 1/4-inch pieces. Thinly slice the grilled scallions. Roughly chop the grilled onion. Thinly slice the grilled peppers.

Make the salsa:
7 Make the salsa:

Transfer the sliced cucumbers to a large bowl; season with salt and pepper. Add the corn kernels, sliced scallions, sliced peppers, and vinegar. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

Finish the pasta:
8 Finish the pasta:

To the pot of cooked pasta, add the zucchini pieces, chopped onion, seasoned tomatoes, and pesto. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Guacamole:
9 Make the Guacamole:

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

Make the Marinated Mozzarella:
10 Make the Marinated Mozzarella:

Combine the mozzarella (tearing into small pieces), oregano, 1 tablespoon of olive oil, and as much of the red pepper flakes 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 Pickle-Ranch Dressing:
11 Make the Pickle-Ranch Dressing:

Combine the pickle relish and ranch dressing. Taste, then season with salt and pepper if desired. 

Make the Creamy Lemon Labneh:
12 Make the Creamy Lemon Labneh:

Combine the lemon purée, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Assemble & Store the Grilled Chicken Thighs & Guacamole:
13 Assemble & Store the Grilled Chicken Thighs & Guacamole:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 sliced chicken thigh

Divide half the lettuce mix between 2 containers. 

Transfer the guacamole to 2 small containers. 

Assemble & Store the Italian-Style Chicken Thighs & Orzo:
14 Assemble & Store the Italian-Style Chicken Thighs & Orzo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and vegetables

• 1 sliced chicken thigh

Transfer the marinated mozzarella to 2 small containers. 

Assemble & Store the Salmon & Orzo Pasta:
15 Assemble & Store the Salmon & Orzo Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and vegetables

• 1 grilled fish fillet

Transfer the creamy lemon labneh to 2 small containers. 

Assemble & Store the Grilled Salmon & Corn Salsa:
16 Assemble & Store the Grilled Salmon & Corn Salsa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled fish fillet

Divide the remaining lettuce mix between 2 containers. 

Transfer the pickle-ranch dressing to 2 small containers.

Finish & Serve the Grilled Chicken Thighs & Guacamole:
17 Finish & Serve the Grilled Chicken Thighs & Guacamole:

Roughly chop the pepitas

Heat the finished chicken and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix

Garnish each serving with the guacamole and chopped pepitas.

Finish & Serve the Italian-Style Chicken Thighs & Orzo:
18 Finish & Serve the Italian-Style Chicken Thighs & Orzo:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the marinated mozzarella and almonds.

Finish & Serve the Grilled Salmon & Corn Salsa:
19 Finish & Serve the Grilled Salmon & Corn Salsa:

Heat the finished fish and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix

Garnish each serving with the pickle-ranch dressing and crispy onions.

Finish & Serve the Salmon & Orzo Pasta:
20 Finish & Serve the Salmon & Orzo Pasta:

Roughly chop the pistachios

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy lemon labneh and chopped pistachios.

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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. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to combine.

2 Make the foil packet & grill the fish:

Meanwhile, pat the fish dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Transfer to one side of a large piece of foil. Fold the foil in half over the seasoned fish. Fold the three open edges inwards to completely seal the packet. Place the packet on the grill and cook 8 to 10 minutes, or until cooked through.* Carefully remove from the grill. 

Make the foil packet & grill the fish:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the zucchini lengthwise. Cut off and discard the root ends of the scallions, keeping them whole. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the stems of the peppers; remove the cores. Thinly slice the cucumbers into rounds. Halve the tomatoes; transfer to a bowl and season with salt and pepper. Roughly chop the lettuce; place in a bowl. Add the arugula and stir to combine.

4 Grill & slice the chicken:

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 6 to 7 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:
Grill the vegetables:
5 Grill the vegetables:

Place the prepared corn, halved zucchini, prepared scallions, sliced onion rounds, and prepared peppers in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Grill the corn, turning occasionally, 18 to 20 minutes, or until charred and softened. Grill the zucchini 5 to 6 minutes per side, or until lightly charred and softened. Grill the scallions 2 to 3 minutes per side, or until charred and softened. Grill the onion rounds 8 to 9 minutes per side, or until charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Transfer to a cutting board. 

6 Finish the vegetables:

Cut the grilled corn kernels off the cobs; discard the cobs. Halve the grilled zucchini lengthwise; cut crosswise into 1/4-inch pieces. Thinly slice the grilled scallions. Roughly chop the grilled onion. Thinly slice the grilled peppers.

Finish the vegetables:
Make the salsa:
7 Make the salsa:

Transfer the sliced cucumbers to a large bowl; season with salt and pepper. Add the corn kernels, sliced scallions, sliced peppers, and vinegar. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

8 Finish the pasta:

To the pot of cooked pasta, add the zucchini pieces, chopped onion, seasoned tomatoes, and pesto. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the pasta:
Make the Guacamole:
9 Make the Guacamole:

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

10 Make the Marinated Mozzarella:

Combine the mozzarella (tearing into small pieces), oregano, 1 tablespoon of olive oil, and as much of the red pepper flakes 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 Marinated Mozzarella:
Make the Pickle-Ranch Dressing:
11 Make the Pickle-Ranch Dressing:

Combine the pickle relish and ranch dressing. Taste, then season with salt and pepper if desired. 

12 Make the Creamy Lemon Labneh:

Combine the lemon purée, labneh, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Creamy Lemon Labneh:
Assemble & Store the Grilled Chicken Thighs & Guacamole:
13 Assemble & Store the Grilled Chicken Thighs & Guacamole:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 sliced chicken thigh

Divide half the lettuce mix between 2 containers. 

Transfer the guacamole to 2 small containers. 

14 Assemble & Store the Italian-Style Chicken Thighs & Orzo:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and vegetables

• 1 sliced chicken thigh

Transfer the marinated mozzarella to 2 small containers. 

Assemble & Store the Italian-Style Chicken Thighs & Orzo:
Assemble & Store the Salmon & Orzo Pasta:
15 Assemble & Store the Salmon & Orzo Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta and vegetables

• 1 grilled fish fillet

Transfer the creamy lemon labneh to 2 small containers. 

16 Assemble & Store the Grilled Salmon & Corn Salsa:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished salsa

• 1 grilled fish fillet

Divide the remaining lettuce mix between 2 containers. 

Transfer the pickle-ranch dressing to 2 small containers.

Assemble & Store the Grilled Salmon & Corn Salsa:
Finish & Serve the Grilled Chicken Thighs & Guacamole:
17 Finish & Serve the Grilled Chicken Thighs & Guacamole:

Roughly chop the pepitas

Heat the finished chicken and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix

Garnish each serving with the guacamole and chopped pepitas.

18 Finish & Serve the Italian-Style Chicken Thighs & Orzo:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the marinated mozzarella and almonds.

Finish & Serve the Italian-Style Chicken Thighs & Orzo:
Finish & Serve the Grilled Salmon & Corn Salsa:
19 Finish & Serve the Grilled Salmon & Corn Salsa:

Heat the finished fish and salsa in the microwave 1 to 2 minutes, or until heated through. Serve over the lettuce mix

Garnish each serving with the pickle-ranch dressing and crispy onions.

20 Finish & Serve the Salmon & Orzo Pasta:

Roughly chop the pistachios

Heat the finished fish and pasta in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy lemon labneh and chopped pistachios.

Finish & Serve the Salmon & Orzo Pasta: