Grilled Chicken and Asparagus
With Mazola® Canola Oil
SERVING SIZE
6 SERVINGS
TOTAL TIME
20 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
- 6 boneless, skinless chicken thighs (4 ounces each)
- 1/3 cup lemon juice
- 1/3 cup orange juice
- 1 tablespoon Mazola® Canola Olive Oil Blend
- 1/4 cup salt free chicken seasoning
- 1 bunch asparagus
- 1 tablespoon Mazola Canola Oil
- 1 tablespoon salt free chicken seasoning
Instructions:
- Combine chicken thighs, lemon juice, orange juice, Mazola RightBlend oil and 1/4 cup seasoning in a resealable plastic bag.
- Marinate in the refrigerator a minimum 30 minutes, or up to 24 hours.
- Trim asparagus.
- Rinse and pat dry with a paper towel.
- Place on a baking sheet; drizzle with 1 tablespoon Mazola Canola Oil and sprinkle with 1 tablespoon seasoning.
- Toss lightly; set aside.
- Coat grill surface with grill spray to prevent sticking.
- Preheat grill to medium-high heat.
- Remove chicken from marinade; discard any remaining marinade.
- Grill chicken over Direct High heat (450° to 550°F) for 5 to 7 minutes; turn chicken and continue to cook for 3 to 5 minutes until cooked through.
- While chicken grills, place asparagus on grill and grill until crisp tender, about 4 to 6 minutes.
- Turn occasionally.
- Transfer chicken and asparagus to serving platter; tent with foil 3 to 5 minutes before serving.
