HARRISBURG, Pa. — Summer is almost here, and nothing says “summer cooking” quite like a grilled meal!
But before you rush out to the store to purchase a pre-made marinade, try it yourself! With just a few fresh ingredients and a few pantry staples, you can make a simple marinade for grilled chicken and a dressing for a fresh, crisp salad.
Lemon is the easy summer ingredient that helps these two shine! It brings out the crisp veggies in the snap pea and radish salad and helps wake up the chicken. Some buttery, roasted root vegetables add the color and flavor of both beets and carrots. It all ties together for a flavorful meal that doesn’t skimp on the seasonal produce!
For the Marinated Chicken Thighs:
- 1 ½ pounds, chicken thighs
- ¼ cup, lemon juice
- ¼ cup, soy sauce for tamari
- 2 tablespoons, olive oil
- 2-3 garlic cloves, minced
- 2 tablespoons, parsley, chopped
For the Honey-Roasted Root Vegetables:
- 4 medium beets, peeled and chopped into 1-inch bites
- 4 large carrots, peeled and chopped into similar 1-inch bites
- 1 tablespoon, olive oil
- 1 tablespoon, butter
- 1 tablespoon, parsley
- Salt and pepper
For the Snap Pea and Radish Salad:
- 1 cup, sugar snap peas, string removed, cut into ½-inch pieces diagonally
- 4 radishes, sliced thin
- 4 ounces, baby arugula
- 4 ounces, crumbled feta
- 1 garlic clove, minced
- 3 tablespoons, lemon juice
- 1 tablespoon, red wine vinegar
- 1 teaspoon, Dijion mustard
- ½ cup, avocado or olive oil
- 1-2 tablespoons, honey, to taste
- Salt and pepper, to taste
Directions
Let the chicken thighs marinate for at least one hour, but longer is preferred! Mix together the lemon juice, soy sauce, olive oil, garlic, parsley, salt and pepper. Pour the marinade over the chicken thighs in a container and seal it tightly.
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with foil. Add the beets and carrots, then top with the olive oil, salt and pepper. Place the veggies in the oven and cook them for 30 to 35 minutes, then remove the sheet from the oven. Drizzle the beets and carrots with the honey and add the butter. Cook everything for an additional 5 minutes or until a fork can easily pierce them.
While the root vegetables are cooking, you can grill the chicken (or use a grill pan) and make the salad. Top the arugula with the radishes, snap peas and feta. Whisk the olive oil, lemon juice, red wine vinegar, Dijion mustard, garlic, honey, salt and pepper together. Pour the dressing over the salad.
Serve a piece or two of chicken with some root veggies and the salad—and of course, enjoy!