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MEAL PREP: Grilled BBQ Chicken Thighs with Potato & Asparagus

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  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Description

Are you trying to be more organized about your lunch? Try this easy, awesome meal prep idea: Grilled BBQ chicken thighs with potato & asparagus.

Ingredients

Units Scale
  • 8 boneless, skinless chicken thighs
  • 1 bunch of asparagus
  • 2 large potatoes (Yukon or Russet)
  • 2 tablespoons chopped scallions
  • 4 tablespoons sour cream
  • Salt and pepper to taste
  • Olive oil as needed

Marinade

  • 1 cup BBQ sauce, more for brushing too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

NOTE: PREP TIME ABOVE DOES NOT INCLUDE MARINADE TIME

Instructions

  1. Grab your kitchen scissors and take a couple of minutes to trim the fat from the chicken thighs. 
  2. Put the chicken in a large bowl with the salt, pepper and bbq sauce. Mix well so all pieces of chicken are coated in the bbq sauce. Fork the chicken. Marinate in the bowl or a Ziplock bag for 1 to 24 hours. I usually throw it in the fridge overnight. 
  3. Take the two potatoes you’re using and fork holes in the top and bottom. Depending on the size of your potatoes, they should take about 8-10 minutes to cook in the microwave. 
  4. If you’re using the scallions as a garnish, chop a few of them now and set aside. 
  5. Chop the white and lighter part off the bottom of the asparagus. Chop the asparagus into bite-sized pieces and put in a pan. Drizzle a little olive oil on the asparagus (maybe a teaspoon or so) and season with salt and pepper to taste. Put heat on medium and toss asparagus as needed. I usually sauté it for a few minutes, then cover and steam it for a few minutes and it’s done. 
  6. If you’re using a cast iron skillet, let it heat on its own for 3-5 minutes on medium heat so the skillet gets nice and hot. (SEE NOTE #1 if not using a skillet). Next, drizzle a little olive oil on the skillet and brush to spread it out. Add the marinated chicken to the grill and cook for 4 minutes or so on each side. After turning the chicken, brush a little additional bbq sauce on the chicken. Transfer cooked chicken to a plate. Internal temperature should be 165 degrees before consuming. 
  7. When asparagus is finished set aside in a bowl. 
  8. When potatoes are finished cooking, cut in half. I also cube the halves a little without breaking the skin. 
  9. ASSEMBLE THE CONTAINERS: Place two chicken thighs in each container, divide the asparagus into four portions and place half of a potato in each container. NOTE: pack sour cream and chopped scallions on the side. After reheating the chicken, add the dollop of sour cream and scallions to the top of the potato.

Equipment

Notes

  1. If you’re not using a cast iron skillet that’s okay. You can use a regular pan too and sear the chicken on medium-to-high heat. Same cook time – 4 minutes or so on each side. Alternatively, you can broil the chicken on high (and on the highest rack) for the same amount of time.

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Find it online: https://eatthebite.com/meal-prep-grilled-bbq-chicken-thighs-with-potato-asparagus/