Grill with Chicken Thighs & Steak

Grill

with Chicken Thighs & Steak

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 760 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:
Smoky Steak Sandwiches with Slaw, Green Beans & Guacamole Ranch
Mexican-Spiced Steak with Creamy Cilantro Sauce & Veggie Rice
• Grilled Chicken & BBQ Mayo with Honey Butter-Dressed Corn
Chicken Tacos & Tomatillo Vegetables with Spicy Tomato Salsa

Get Cooking
fresh
ingredients
Grill with Chicken Thighs & Steak
Title
  • 2 Potato Buns
  • 1 Lime
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ lb Green Cabbage
  • 4 ears Of Corn
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 Poblano Peppers
  • ½ lb Sweet Peppers
  • 2 Tbsps Butter
  • 1½ tsps Calabrian Chile Paste
  • 6 oz Carrots
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Tbsps Apple Cider Vinegar
  • 6 oz Green Beans
  • 1 Tbsp Creamy Mustard Sauce
  • ½ cup Jasmine Rice
  • 4 Flour Tortillas
  • 22 oz Steaks
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Shallot
  • 2 tsps Honey
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 3 Tbsps Ranch Dressing
  • 4 oz Grape Tomatoes
  • 2 Tbsps Mayonnaise
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • ¼ cup Guacamole
  • ¼ cup Barbecue Sauce
Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Remove the honey and butter from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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

Meanwhile, 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 half the Mexican spice blend. 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 plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with the remaining smoky spice blend. Evenly coat the remaining seasoned steaks with the remaining Mexican spice blend. 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); slice crosswise against the grain.

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

Prepare the ingredients & make the slaw
4 Prepare the ingredients & make the slaw

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the shallot and thinly slice into rounds. Remove the husks and silks from the corn. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; 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; toss to combine. In a separate bowl, combine the honey (kneading the packet before opening), softened butter, and as much of the chile paste as you’d like, depending on how spicy you’d like the corn to be. Using a fork, mash to thoroughly combine. 

Assemble the foil packet & grill the green beans
5 Assemble the foil packet & grill the green beans

Place a large piece of foil on a work surface. Place the prepared green beans 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 green beans. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to a bowl. Add the creamy mustard sauce and toss to coat. Taste, then season with salt and pepper if desired.

Grill the tortillas & remaining vegetables
6 Grill the tortillas & remaining vegetables

Place the poblano peppers, prepared sweet peppers, and shallot rounds in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully toss to coat. Place the corn cobs on a plate. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned poblano, sweet peppers, and shallot, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the seasoned corn, turning occasionally, 10 to 12 minutes, or until charred. Grill the tortillas  30 seconds to 1 minute per side, or until lightly charred. Transfer the grilled vegetables and tortillas to a cutting board.

Finish the vegetables
7 Finish the vegetables

Cut the kernels off of 2 grilled corn cobs, keeping the remaining cobs whole. Roughly chop the grilled sweet peppers. Roughly chop the grilled shallot. Cut out and discard the stems, ribs, and seeds of the grilled poblano peppers; roughly chop. Thoroughly wash you hands, knife, and cutting board immediately after handling the peppers. To the pot of cooked rice, add the corn kernels and half the chopped poblano, sweet peppers, and shallot. Stir to combine. Taste, then season with salt and pepper if desired. Place the remaining chopped poblano, sweet peppers, and shallot in a bowl. Add the tomatillo-poblano sauce. Stir to combine. Evenly coat the remaining 2 corn cobs with the hot honey butter.

Make the Guacamole Ranch
8 Make the Guacamole Ranch

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

Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

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

Make the BBQ Mayo
10 Make the BBQ Mayo

Combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Make the Spicy Tomato Salsa
11 Make the Spicy Tomato Salsa

Halve the tomatoes.  

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Combine the halved tomatoes and as much of the chopped jalapeño as you’d like. Drizzle with olive oil and season with salt and pepper.

Assemble & Store the Smoky Steak Sandwiches
12 Assemble & Store the Smoky Steak Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced steak

• 1/2 dressed green beans

• 1/4 slaw

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Mexican-Spiced Steak
13 Assemble & Store the Mexican-Spiced Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/2 finished vegetable rice

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Grilled Chicken & BBQ Mayo
14 Assemble & Store the Grilled Chicken & BBQ Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced chicken thigh

• 1 dressed corn cob

• 1/4 slaw

Transfer the BBQ mayo to 2 small containers.

Assemble & Store the Chicken Tacos & Tomatillo Vegetables
15 Assemble & Store the Chicken Tacos & Tomatillo Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 2 grilled tortillas

• 1 sliced Mexican-spiced chicken thigh

• 1/2 dressed vegetables 

Transfer the spicy tomato salsa to 2 small containers.

Finish & Serve the Smoky Steak Sandwiches
16 Finish & Serve the Smoky Steak Sandwiches

Halve the buns

Heat the finished steak and green beans in the microwave in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the guacamole ranch.

Assemble the sandwiches using the halved buns, guacamole ranch, and heated steak. Serve with the slaw and green beans.

Finish & Serve the Mexican-Spiced Steak
17 Finish & Serve the Mexican-Spiced Steak

Wash, dry, and quarter the lime

Roughly chop the pepitas

Heat the finished steak and vegetable rice in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy cilantro sauce, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

Finish & Serve the Grilled Chicken & BBQ Mayo
18 Finish & Serve the Grilled Chicken & BBQ Mayo

Roughly chop the peanuts

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

Serve with the slaw. Garnish each serving with the BBQ mayo and chopped peanuts.

Finish & Serve the Chicken Tacos & Tomatillo Vegetables
19 Finish & Serve the Chicken Tacos & Tomatillo Vegetables

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

Assemble with the heated tortillas as desired. Garnish each serving with the spicy tomato salsa and cheese

Tips from Home Chefs

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Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Remove the honey and butter from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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

Meanwhile, 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 half the Mexican spice blend. 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 plate. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned steaks with the remaining smoky spice blend. Evenly coat the remaining seasoned steaks with the remaining Mexican spice blend. 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); slice crosswise against the grain.

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

4 Prepare the ingredients & make the slaw

Wash and dry the fresh produce for bulk cooking. Cut off and discard any stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores. Peel the shallot and thinly slice into rounds. Remove the husks and silks from the corn. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; 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; toss to combine. In a separate bowl, combine the honey (kneading the packet before opening), softened butter, and as much of the chile paste as you’d like, depending on how spicy you’d like the corn to be. Using a fork, mash to thoroughly combine. 

Prepare the ingredients & make the slaw
Assemble the foil packet & grill the green beans
5 Assemble the foil packet & grill the green beans

Place a large piece of foil on a work surface. Place the prepared green beans 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 green beans. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are softened. Remove from the grill and carefully open the foil packet. Transfer to a bowl. Add the creamy mustard sauce and toss to coat. Taste, then season with salt and pepper if desired.

6 Grill the tortillas & remaining vegetables

Place the poblano peppers, prepared sweet peppers, and shallot rounds in a bowl. Drizzle with olive oil; season with salt and pepper. Carefully toss to coat. Place the corn cobs on a plate. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned poblano, sweet peppers, and shallot, turning occasionally, 4 to 5 minutes, or until charred and softened. Grill the seasoned corn, turning occasionally, 10 to 12 minutes, or until charred. Grill the tortillas  30 seconds to 1 minute per side, or until lightly charred. Transfer the grilled vegetables and tortillas to a cutting board.

Grill the tortillas & remaining vegetables
Finish the vegetables
7 Finish the vegetables

Cut the kernels off of 2 grilled corn cobs, keeping the remaining cobs whole. Roughly chop the grilled sweet peppers. Roughly chop the grilled shallot. Cut out and discard the stems, ribs, and seeds of the grilled poblano peppers; roughly chop. Thoroughly wash you hands, knife, and cutting board immediately after handling the peppers. To the pot of cooked rice, add the corn kernels and half the chopped poblano, sweet peppers, and shallot. Stir to combine. Taste, then season with salt and pepper if desired. Place the remaining chopped poblano, sweet peppers, and shallot in a bowl. Add the tomatillo-poblano sauce. Stir to combine. Evenly coat the remaining 2 corn cobs with the hot honey butter.

8 Make the Guacamole Ranch

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

Make the Guacamole Ranch
Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

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

10 Make the BBQ Mayo

Combine the barbecue sauce and mayonnaise. Taste, then season with salt and pepper if desired.

Make the BBQ Mayo
Make the Spicy Tomato Salsa
11 Make the Spicy Tomato Salsa

Halve the tomatoes.  

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Combine the halved tomatoes and as much of the chopped jalapeño as you’d like. Drizzle with olive oil and season with salt and pepper.

12 Assemble & Store the Smoky Steak Sandwiches

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced steak

• 1/2 dressed green beans

• 1/4 slaw

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Smoky Steak Sandwiches
Assemble & Store the Mexican-Spiced Steak
13 Assemble & Store the Mexican-Spiced Steak

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced Mexican-spiced steak

• 1/2 finished vegetable rice

Transfer the creamy cilantro sauce to 2 small containers.

14 Assemble & Store the Grilled Chicken & BBQ Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced smoky-spiced chicken thigh

• 1 dressed corn cob

• 1/4 slaw

Transfer the BBQ mayo to 2 small containers.

Assemble & Store the Grilled Chicken & BBQ Mayo
Assemble & Store the Chicken Tacos & Tomatillo Vegetables
15 Assemble & Store the Chicken Tacos & Tomatillo Vegetables

Makes 2 servings:

For each serving, in a large container combine: 

• 2 grilled tortillas

• 1 sliced Mexican-spiced chicken thigh

• 1/2 dressed vegetables 

Transfer the spicy tomato salsa to 2 small containers.

16 Finish & Serve the Smoky Steak Sandwiches

Halve the buns

Heat the finished steak and green beans in the microwave in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the guacamole ranch.

Assemble the sandwiches using the halved buns, guacamole ranch, and heated steak. Serve with the slaw and green beans.

Finish & Serve the Smoky Steak Sandwiches
Finish & Serve the Mexican-Spiced Steak
17 Finish & Serve the Mexican-Spiced Steak

Wash, dry, and quarter the lime

Roughly chop the pepitas

Heat the finished steak and vegetable rice in the microwave 1 to 2 minutes, or until heated through. 

Garnish each serving with the creamy cilantro sauce, chopped pepitas, and the juice of 1 lime wedge (you will have extra).

18 Finish & Serve the Grilled Chicken & BBQ Mayo

Roughly chop the peanuts

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

Serve with the slaw. Garnish each serving with the BBQ mayo and chopped peanuts.

Finish & Serve the Grilled Chicken & BBQ Mayo
Finish & Serve the Chicken Tacos & Tomatillo Vegetables
19 Finish & Serve the Chicken Tacos & Tomatillo Vegetables

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

Assemble with the heated tortillas as desired. Garnish each serving with the spicy tomato salsa and cheese