Grill with Chicken Thighs & Steak

Grill

with Chicken Thighs & Steak

Group Created with Sketch. 95 min
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  • icon-servings Created with Sketch.
    8 Servings
  • icon-nutrition Created with Sketch. Est. 910 Cals/serving

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:
• Mexican-Spiced Chicken Thighs with Rice, Beans & Cilantro Sour Cream
• Shawarma-Style Chicken Thighs with Zucchini & Spicy Tzatziki
• Grilled Steak Tacos & Slaw with Creamy Tomatillo Sauce
• Steak Lettuce Cups & Herbed Mayo with Tomato & Poblano Salsa

Get Cooking
fresh
ingredients
Grill with Chicken Thighs & Steak
Title
  • 2 Tbsps Grated Cotija Cheese
  • 1½ oz Feta Cheese
  • 1 Lime
  • ⅓ cup Crispy Onions
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Poblano Peppers
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 cup Long Grain White Rice
  • 1 15.5-Oz Can Black Beans
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 head Butter Lettuce
  • 4 Steaks
  • 6 oz Carrots
  • 2 Pocketless Pita
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Rice Vinegar
  • 8 Flour Tortillas
  • 2 Tbsps Fromage Blanc
  • ½ lb Green Cabbage
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Mayonnaise
  • ⅓ cup Basil Pesto
  • 1 Tbsp Red Harissa Paste
  • ¼ cup Sour Cream
  • 6 oz Shishito Peppers
  • 1 Yellow Onion
  • ¼ cup Cilantro Sauce
Cook the rice & beans
1 Cook the rice & beans

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Grill & slice the chicken
2 Grill & slice the chicken

Pat the chicken dry with paper towels. Transfer to a large plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with the guajillo pepper sauce. Evenly coat the remaining seasoned chicken thighs with enough of the shawarma spice blend to coat (you may have extra). 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 steaks
3 Grill & slice the steaks

Pat the steaks dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with enough of the Mexican spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain. 

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

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Halve the tomatoes. Place in a bowl; season with salt and pepper. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced cabbage, grated carrots, and vinegar. Season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves.  

Grill the vegetables, tortillas & pitas
5 Grill the vegetables, tortillas & pitas

Place the quartered zucchini, onion rounds, shishito peppers, and poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 7 to 9 minutes per side, or until charred and softened. Grill the seasoned shishito and poblano peppers, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the pitas and half the tortillas (you will have extra) 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board. 

Finish the vegetables
6 Finish the vegetables

Cut the grilled zucchini crosswise into 1/4-inch pieces. Roughly chop the grilled onion rounds. Roughly chop the grilled shishito peppers. Cut off and discard the stems of the grilled poblano peppers; halve lengthwise, then remove the ribs and seeds. Roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a large bowl, combine the chopped onion, chopped poblano peppers, and seasoned tomatoes.

Make the Cilantro Sour Cream
7 Make the Cilantro Sour Cream

Combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

Make the Spicy Tzatziki
8 Make the Spicy Tzatziki

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

Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

Combine the tomatillo-poblano sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Make the Herbed Mayo
10 Make the Herbed Mayo

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

Assemble & Store the Mexican-Spiced Chicken Thighs
11 Assemble & Store the Mexican-Spiced Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced guajillo chicken thigh

• 1/4 finished salsa

Transfer the cilantro sour cream to 2 small containers.

Assemble & Store the Shawarma-Style Chicken Thighs
12 Assemble & Store the Shawarma-Style Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken thigh

• 1/2 grilled zucchini

Transfer half the slaw to 2 separate containers.

Transfer the grilled pitas to 2 resealable bags.

Transfer the spicy tzatziki to 2 small containers.

Assemble & Store the Grilled Steak Tacos & Slaw
13 Assemble & Store the Grilled Steak Tacos & Slaw

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced spiced steak 

• 1/2 grilled shishito peppers

Transfer the remaining slaw to 2 separate containers.

Transfer the grilled tortillas to 2 resealable bags.

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & Store the Steak Lettuce Cups & Herbed Mayo
14 Assemble & Store the Steak Lettuce Cups & Herbed Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 finished salsa

Transfer the lettuce leaves to 2 resealable bags.

Transfer the herbed mayo to 2 small containers.

Finish & Serve the Mexican-Spiced Chicken Thighs
15 Finish & Serve the Mexican-Spiced Chicken Thighs

Roughly chop the pepitas. Wash, dry, and quarter the lime. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

Finish & Serve the the Shawarma-Style Chicken Thighs
16 Finish & Serve the the Shawarma-Style Chicken Thighs

Heat the finished chicken and zucchini in the microwave 1 to 2 minutes, or until heated through. Wrap the grilled pitas in a damp paper towel and microwave on high 30 seconds to 1 minute, or until heated through. Assemble the sandwiches using the warmed pitas, chicken, and zucchini, slaw, spicy tzatziki, sweet drop peppers, and feta (crumbling before adding). 

Finish & Serve the Grilled Steak Tacos & Slaw
17 Finish & Serve the Grilled Steak Tacos & Slaw

Heat the finished steak, rice, and peppers in the microwave 1 to 2 minutes, or until heated through. Wrap the grilled tortillas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Assemble each taco using the warmed tortillas, steak, and peppers, slaw, cotija, and creamy tomatillo sauce. Serve with the finished rice and beans

Finish & Serve the Steak Lettuce Cups & Herbed Mayo
18 Finish & Serve the Steak Lettuce Cups & Herbed Mayo

Assemble each cup using 2 lettuce leaves, the sliced steak, and grilled vegetables. Garnish each serving with the herbed mayo, crispy onions, and Grana Padano (crumbling before adding).

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Cook the rice & beans
1 Cook the rice & beans

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Grill & slice the chicken

Pat the chicken dry with paper towels. Transfer to a large plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with the guajillo pepper sauce. Evenly coat the remaining seasoned chicken thighs with enough of the shawarma spice blend to coat (you may have extra). 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 chicken
Grill & slice the steaks
3 Grill & slice the steaks

Pat the steaks dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with enough of the Mexican spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain. 

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

4 Prepare the remaining ingredients

Wash and dry the fresh produce for bulk cooking. Halve the tomatoes. Place in a bowl; season with salt and pepper. Quarter the zucchini lengthwise. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the sliced cabbage, grated carrots, and vinegar. Season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves.  

Prepare the remaining ingredients
Grill the vegetables, tortillas & pitas
5 Grill the vegetables, tortillas & pitas

Place the quartered zucchini, onion rounds, shishito peppers, and poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned onion rounds 7 to 9 minutes per side, or until charred and softened. Grill the seasoned shishito and poblano peppers, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the pitas and half the tortillas (you will have extra) 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board. 

6 Finish the vegetables

Cut the grilled zucchini crosswise into 1/4-inch pieces. Roughly chop the grilled onion rounds. Roughly chop the grilled shishito peppers. Cut off and discard the stems of the grilled poblano peppers; halve lengthwise, then remove the ribs and seeds. Roughly chop. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a large bowl, combine the chopped onion, chopped poblano peppers, and seasoned tomatoes.

Finish the vegetables
Make the Cilantro Sour Cream
7 Make the Cilantro Sour Cream

Combine the sour cream and cilantro sauce. Taste, then season with salt and pepper if desired.

8 Make the Spicy Tzatziki

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

Make the Spicy Tzatziki
Make the Creamy Tomatillo Sauce
9 Make the Creamy Tomatillo Sauce

Combine the tomatillo-poblano sauce and fromage blanc. Taste, then season with salt and pepper if desired.

10 Make the Herbed Mayo

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

Make the Herbed Mayo
Assemble & Store the Mexican-Spiced Chicken Thighs
11 Assemble & Store the Mexican-Spiced Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced guajillo chicken thigh

• 1/4 finished salsa

Transfer the cilantro sour cream to 2 small containers.

12 Assemble & Store the Shawarma-Style Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken thigh

• 1/2 grilled zucchini

Transfer half the slaw to 2 separate containers.

Transfer the grilled pitas to 2 resealable bags.

Transfer the spicy tzatziki to 2 small containers.

Assemble & Store the Shawarma-Style Chicken Thighs
Assemble & Store the Grilled Steak Tacos & Slaw
13 Assemble & Store the Grilled Steak Tacos & Slaw

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked rice and beans

• 1 sliced spiced steak 

• 1/2 grilled shishito peppers

Transfer the remaining slaw to 2 separate containers.

Transfer the grilled tortillas to 2 resealable bags.

Transfer the creamy tomatillo sauce to 2 small containers.

14 Assemble & Store the Steak Lettuce Cups & Herbed Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced steak

• 1/4 finished salsa

Transfer the lettuce leaves to 2 resealable bags.

Transfer the herbed mayo to 2 small containers.

Assemble & Store the Steak Lettuce Cups & Herbed Mayo
Finish & Serve the Mexican-Spiced Chicken Thighs
15 Finish & Serve the Mexican-Spiced Chicken Thighs

Roughly chop the pepitas. Wash, dry, and quarter the lime. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cilantro sour cream, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

16 Finish & Serve the the Shawarma-Style Chicken Thighs

Heat the finished chicken and zucchini in the microwave 1 to 2 minutes, or until heated through. Wrap the grilled pitas in a damp paper towel and microwave on high 30 seconds to 1 minute, or until heated through. Assemble the sandwiches using the warmed pitas, chicken, and zucchini, slaw, spicy tzatziki, sweet drop peppers, and feta (crumbling before adding). 

Finish & Serve the the Shawarma-Style Chicken Thighs
Finish & Serve the Grilled Steak Tacos & Slaw
17 Finish & Serve the Grilled Steak Tacos & Slaw

Heat the finished steak, rice, and peppers in the microwave 1 to 2 minutes, or until heated through. Wrap the grilled tortillas in a damp paper towel; microwave on high 30 seconds to 1 minute, or until heated through. Assemble each taco using the warmed tortillas, steak, and peppers, slaw, cotija, and creamy tomatillo sauce. Serve with the finished rice and beans

18 Finish & Serve the Steak Lettuce Cups & Herbed Mayo

Assemble each cup using 2 lettuce leaves, the sliced steak, and grilled vegetables. Garnish each serving with the herbed mayo, crispy onions, and Grana Padano (crumbling before adding).

Finish & Serve the Steak Lettuce Cups & Herbed Mayo