Description
This delicious recipe features juicy grilled chicken thighs served with sliced zucchini and bell peppers, perfect for a summer barbecue!
Ingredients
Scale
- 6 boneless, skin-on chicken thighs
- 2 medium zucchini, sliced lengthwise
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
- 1 cup cooked basmati rice (for serving)
- 1/2 cup yogurt or ranch dip (for serving)
Instructions
- Preheat Traeger grill to 400°F (205°C) with the lid closed for 15 minutes.
- In a large bowl, toss chicken thighs with olive oil, garlic powder, paprika, salt, and black pepper until coated.
- In another bowl, toss sliced zucchini and bell peppers with a drizzle of olive oil, salt, and pepper.
- Place chicken on one side of the grill and vegetables on the other. Grill chicken for 20–25 minutes, flipping halfway through, and vegetables for 10–12 minutes until slightly charred.
- Check chicken temperature; it should reach 165°F (74°C). Remove from grill and let rest 5 minutes.
- Sprinkle fresh dill over the chicken and veggies before serving.
- Serve warm with basmati rice and a side of yogurt or ranch dip.
Notes
- Ensure chicken is fully cooked by checking with a meat thermometer.
- Feel free to customize vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg