The rich sauce in Grilled Chicken Thighs and Vegetables makes all the difference. Try this grilled chicken thighs recipe tonight to find out for yourself.
What You Need
Original recipe yields 4 servings
1/4 cup MR. YOSHIDA'S Cracked Pepper & Garlic Sauce, divided
4 boneless skinless chicken thighs (1 lb.)
1 small yellow pepper, cut into 2-inch pieces
1/2 lb. fresh mushrooms, cut in half
1 cup small broccoli florets
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Let's Make It
Heat grill to medium heat.
Reserve 2 Tbsp. sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
Toss vegetables with reserved sauce in large bowl; place in grill basket.
Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.
Serve with hot steamed brown rice.
Prepare using an orange pepper.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.