Grilled Chicken Thighs with Charred Snap Peas
A fast, forgiving weeknight grill. Snap peas go straight on the grates for a
smoky char that plays off the fresh dill.
- 35 min
- 4 servings (430 kcal · 42g protein · 12g carbs · 26g fat)
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lb sugar snap peas
- 2 tbsp olive oil
- 1 bunch dill, chopped
- Salt and pepper
- 1 lemon
Steps
- Pat thighs dry, season generously with salt and pepper.
- Grill skin-side down over medium heat until crisp, about 8 minutes.
- Flip and cook until 175°F internal, another 8-10 minutes.
- Toss snap peas in olive oil, grill 3-4 minutes until charred but crisp.
- Rest chicken 5 minutes, then scatter dill and squeeze lemon over everything.
Notes
Easy enough for a Rachel night. Boneless thighs work too — cut grill time by
about a third.
Tags
grill · easy · rachel · chicken