Grilled Chicken Thighs with Asparagus

Sometimes the weather is so nice that I just want to fire up the grill, even on a busy weeknight.  This grilled chicken and asparagus recipe is a great option when you want a flavorful dinner with minimal prep or cleanup, and it’s easy to adjust based on what you have in the fridge.  Not a fan of asparagus?  Swap it for green beans or broccoli, or use chicken breasts if you prefer.  I used to reach for boneless, skinless chicken breasts every time I made chicken at home, but over the years I’ve become a big fan of bone-in, skin-on thighs because they’re more forgiving on the grill and stay juicy even when cooked a little longer.  I usually cook mine to around 175°F for the texture I prefer, and when it comes to seasoning, I don’t measure much with this recipe; I go by feel, so treat the amounts below as a starting point and make it your own.

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Ingredients:

4 Bone-in, skin-on chicken thighs (about 1.5 pounds)

2 TBSP salt

2 TSP ground black pepper

1 TSP garlic powder

1 TSP onion poder

1 TSP smoked paprika

½ TSP ancho chili powder

1 Bunch of asparagus

7 Cloves of garlic

½ cup of shaved parmesan (1-2 handfuls)

Olive Oil

Balsamic Glaze (I use Nona Pia’s)

Recipe:

  1. Preheat your oven to 375 and preheat your grill over high heat.

  2. Take out your chicken thighs and arrange them on a sheet pan that is lined with aluminum foil.  Pour a little olive oil over each thigh and rub it in to coat completely, then season with salt, pepper, garlic powder, onion powder, smoked paprika, and ancho chili powder.  Set the sheet pan aside.

    **Tip - If you have a little extra time, do this step first and let the chicken rest with the seasoning for 30-45 minutes so it can absorb into the meat.

  3. Trim the woody ends off your asparagus, then lay them on a sheet pan lined with aluminum foil and toss with a little olive oil, salt, and pepper.  

  4. Mince the garlic, then sprinkle it over the asparagus.  

  5. Reduce the grill to medium-high heat and add the chicken thighs, skin-side down.

  6. Put the asparagus in the oven and cook until tender and slightly bendy, 15-20 minutes.

    **Tip - Asparagus cook time varies greatly by size.  If you get some on the bigger side, you may need to cook them closer to 25 minutes.

  7. After 8-10 minutes, check on your chicken.  It’s ready to flip if the skin easily detaches from the grill.  

    **Tip - If you start ripping the skin when you flip it for the first time, that’s probably a sign to let it keep going for another minute or two.

  8. Cook the chicken until the internal temperature reaches at least 165, flipping every 8-10 minutes.  

    **Tip - I prefer to cook my chicken thighs to 175; they won’t dry out, I promise.  

  9. Take your chicken thighs off the grill and let them rest for at least 5 minutes.

  10. When your asparagus is finished cooking, drizzle the balsamic glaze over the pan, then crumble the shaved parmesan on top.  

  11. Put your chicken thigh(s) on a plate with the asparagus and enjoy!