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. 750 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 Tacos & Guacamole with Creamy Cilantro Sauce
• Mango Chutney Chicken Thighs with Veggie Rice & Sweet Chili Yogurt
• Smoky Steak & Vegetable Rice with Currant & Herb Salsa
• Grilled Steak & Corn Salad with Creamy Balsamic Dressing

Get Cooking
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ingredients
Grill with Chicken Thighs & Steak
Title
  • 1½ oz Feta Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • 1 bunch Mint
  • 1 oz Sweet Piquante Peppers
  • 4 Flour Tortillas
  • 1 Romaine Lettuce Heart
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Red Onion
  • ½ lb Grape Tomatoes
  • 1 Nectarine
  • 4 ears Of Corn
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Rice Vinegar
  • 1 cup Jasmine Rice
  • 2 Persian Cucumbers
  • 2 Poblano Peppers
  • 4 Scallions
  • 2 Zucchini
  • 4 Steaks
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 2 Tbsps Mango Chutney
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Dried Currants
  • ⅓ cup Salsa Verde
  • ¼ cup Sour Cream
  • ¼ cup Cilantro Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • 3 Tbsps Sweet Chili Sauce
Cook the rice
1 Cook the rice

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with the mango chutney. Evenly coat the 2 remaining seasoned chicken thighs with enough of the Mexican 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, pepper, and enough of the smoky spice blend to coat (you may have extra). Turn to coat. 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 ingredients
4 Prepare the ingredients

Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove the husks and silks from the corn. Halve and pit the nectarine. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the sliced cucumbers and rice vinegar; season with salt and pepper. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thoroughly wash your hands immediately after handling. 

Grill the corn & onion
5 Grill the corn & onion

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the prepared corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board.

Grill the remaining ingredients
6 Grill the remaining ingredients

Place the halved nectarine, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned nectarine, zucchini, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board.

Make the corn salad & finish the rice
7 Make the corn salad & finish the rice

Medium dice the grilled nectarine. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled poblano peppers. Thoroughly wash your hands immediately after handling. In a large bowl, combine the diced nectarine, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the chopped poblano peppers, chopped scallions, and zucchini pieces. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Sweet Chili Yogurt
8 Make the Sweet Chili Yogurt

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the sour cream and cilantro sauce. Season with salt and pepper.

Make the Currant-Herb Salsa
10 Make the Currant-Herb Salsa

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Make the Creamy Balsamic Dressing
11 Make the Creamy Balsamic Dressing

Combine the crème fraîche, oregano, and half the balsamic vinegar (you will have extra). Season with salt and pepper.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chicken thigh

• 1/4 seasoned cucumbers

Transfer the sweet chili yogurt to 2 small containers.

Assemble & Store the Grilled Chicken Tacos & Guacamole
13 Assemble & Store the Grilled Chicken Tacos & Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken thigh

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Smoky Steak & Vegetable Rice
14 Assemble & Store the Smoky Steak & Vegetable Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

• 1/4 seasoned cucumbers

Transfer the currant-herb salsa to 2 small containers.

Assemble & Store the Grilled Steak & Corn Salad
15 Assemble & Store the Grilled Steak & Corn Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 corn salad

• 1 sliced steak

Transfer the creamy balsamic dressing to 2 small containers.

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

Wash and dry the mint; pick the leaves off the stems. Roughly chop the sweet piquante peppers. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped peppers, and mint leaves (tearing just before adding).

Finish & Serve the Grilled Chicken Tacos & Guacamole
17 Finish & Serve the Grilled Chicken Tacos & Guacamole

Heat the finished chicken, corn salad, and tortillas in the microwave 1 to 2 minutes, or until heated through. Assemble each taco using the warmed tortillas, chicken, and corn salad, creamy cilantro sauce, guacamole, and cotija.

Finish & Serve the Smoky Steak & Vegetable Rice
18 Finish & Serve the Smoky Steak & Vegetable Rice

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-herb salsa and almonds.

Finish & Serve the Grilled Steak & Corn Salad
19 Finish & Serve the Grilled Steak & Corn Salad

Garnish each serving of the finished steak salad with the creamy balsamic dressing and feta (crumbling before adding).

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. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 bowl. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken thighs with the mango chutney. Evenly coat the 2 remaining seasoned chicken thighs with enough of the Mexican 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, pepper, and enough of the smoky spice blend to coat (you may have extra). Turn to coat. 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 ingredients

Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove the husks and silks from the corn. Halve and pit the nectarine. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the sliced cucumbers and rice vinegar; season with salt and pepper. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove the ribs and seeds. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients
Grill the corn & onion
5 Grill the corn & onion

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the prepared corn, turning occasionally, 9 to 10 minutes, or until charred. Transfer to a cutting board.

6 Grill the remaining ingredients

Place the halved nectarine, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned nectarine, zucchini, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board.

Grill the remaining ingredients
Make the corn salad & finish the rice
7 Make the corn salad & finish the rice

Medium dice the grilled nectarine. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Roughly chop the grilled scallions. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled poblano peppers. Thoroughly wash your hands immediately after handling. In a large bowl, combine the diced nectarine, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the chopped poblano peppers, chopped scallions, and zucchini pieces. Stir to combine. Taste, then season with salt and pepper if desired.

8 Make the Sweet Chili Yogurt

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Make the Sweet Chili Yogurt
Make the Creamy Cilantro Sauce
9 Make the Creamy Cilantro Sauce

Combine the sour cream and cilantro sauce. Season with salt and pepper.

10 Make the Currant-Herb Salsa

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Make the Currant-Herb Salsa
Make the Creamy Balsamic Dressing
11 Make the Creamy Balsamic Dressing

Combine the crème fraîche, oregano, and half the balsamic vinegar (you will have extra). Season with salt and pepper.

12 Assemble & Store the Mango Chutney Chicken Thighs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chicken thigh

• 1/4 seasoned cucumbers

Transfer the sweet chili yogurt to 2 small containers.

Assemble & Store the Mango Chutney Chicken Thighs
Assemble & Store the Grilled Chicken Tacos & Guacamole
13 Assemble & Store the Grilled Chicken Tacos & Guacamole

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken thigh

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

14 Assemble & Store the Smoky Steak & Vegetable Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

• 1/4 seasoned cucumbers

Transfer the currant-herb salsa to 2 small containers.

Assemble & Store the Smoky Steak & Vegetable Rice
Assemble & Store the Grilled Steak & Corn Salad
15 Assemble & Store the Grilled Steak & Corn Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/2 chopped lettuce

• 1/4 corn salad

• 1 sliced steak

Transfer the creamy balsamic dressing to 2 small containers.

16 Finish & Serve the Mango Chutney Chicken Thighs

Wash and dry the mint; pick the leaves off the stems. Roughly chop the sweet piquante peppers. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped peppers, and mint leaves (tearing just before adding).

Finish & Serve the Mango Chutney Chicken Thighs
Finish & Serve the Grilled Chicken Tacos & Guacamole
17 Finish & Serve the Grilled Chicken Tacos & Guacamole

Heat the finished chicken, corn salad, and tortillas in the microwave 1 to 2 minutes, or until heated through. Assemble each taco using the warmed tortillas, chicken, and corn salad, creamy cilantro sauce, guacamole, and cotija.

18 Finish & Serve the Smoky Steak & Vegetable Rice

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant-herb salsa and almonds.

Finish & Serve the Smoky Steak & Vegetable Rice
Finish & Serve the Grilled Steak & Corn Salad
19 Finish & Serve the Grilled Steak & Corn Salad

Garnish each serving of the finished steak salad with the creamy balsamic dressing and feta (crumbling before adding).