Spicy Peri-Peri Grilled Chicken Thighs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Peri-Peri Grilled Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Spicy Peri-Peri Grilled Chicken Thighs

Savor the bold flavors of this Spicy Peri-Peri Grilled Chicken Thigh dish, featuring a juicy, marinated chicken thigh with a lively kick from tangy lemon and fiery peri-peri sauce, perfectly grilled to achieve a slight char. Paired with a light bed of fluffy quinoa, this dish is a balanced, satisfying meal that delights the senses.

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NUTRITION

354kcal
Protein
35.2g
Fat
16.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Peri-Peri Sauce

1 clove Garlic, minced

Salt & Pepper to taste

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, peri-peri sauce, minced garlic, salt, and pepper to create the marinade.

  • 2

    Place the chicken thigh in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated, then let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 3

    Preheat your grill or grill pan over medium-high heat. Once hot, place the chicken thigh on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the exterior has a nice char.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked. A 1/2 cup serving of cooked quinoa is perfect for pairing with this dish.

  • 5

    Once cooked, plate the grilled chicken thigh alongside the quinoa. Optionally, garnish with a squeeze of fresh lemon juice or chopped herbs for an added burst of flavor.

  • 6

    Serve hot and enjoy the spicy, tangy flavors of this perfectly balanced meal.

Spicy Peri-Peri Grilled Chicken Thighs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Peri-Peri Grilled Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Spicy Peri-Peri Grilled Chicken Thighs

Savor the bold flavors of this Spicy Peri-Peri Grilled Chicken Thigh dish, featuring a juicy, marinated chicken thigh with a lively kick from tangy lemon and fiery peri-peri sauce, perfectly grilled to achieve a slight char. Paired with a light bed of fluffy quinoa, this dish is a balanced, satisfying meal that delights the senses.

NUTRITION

354kcal
Protein
35.2g
Fat
16.3g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Peri-Peri Sauce

1 clove Garlic, minced

Salt & Pepper to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, peri-peri sauce, minced garlic, salt, and pepper to create the marinade.

  • 2

    Place the chicken thigh in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated, then let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 3

    Preheat your grill or grill pan over medium-high heat. Once hot, place the chicken thigh on the grill and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the exterior has a nice char.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked. A 1/2 cup serving of cooked quinoa is perfect for pairing with this dish.

  • 5

    Once cooked, plate the grilled chicken thigh alongside the quinoa. Optionally, garnish with a squeeze of fresh lemon juice or chopped herbs for an added burst of flavor.

  • 6

    Serve hot and enjoy the spicy, tangy flavors of this perfectly balanced meal.